Tuscan Butter Bean Stew

Ingredients (serves 4)

  • Extra virgin olive oil
  • 1 red onion
  • 4 garlic cloves, grated
  • 1 sprig of fresh rosemary
  • 2 sprigs of fresh thyme
  • 2 parsnips
  • 175g baby plum tomatoes
  • 2 x 400g tins of chopped tomatoes
  • 1 x 400g tin of butter beans
  • Sea salt
  • Handful of fresh parsley
  • Handful of fresh basil


Pour a good glug of olive oil into a casserole dish.  Add the onion, garlic, rosemary & thyme, a good pinch of salt and cook over a medium heat for 10 minutes.  Once the onion is soft add the parsnips and plum tomatoes and cook for another 10-15 minutes,  until the parsnips are soft.  Now add the butter beans, tinned tomatoes, parsley and another good glug of oil and simmer for another 10-15 minutes.  Add 4 portions of cooked pasta and serve, garnished with basil and with delicious rustic bread on the side.