Butterbean Vegetable stew

Ingredients

• 1 tablespoon olive oil
• 1 brown onion, diced
• 2 carrots, diced
• 2 zucchini, diced
• 2 red potatoes, cut into cubes
• 2 cans butter beans
• 2 cans tomatoes
• 1 tablespoon sweet paprika
• 1/3 cup arborio rice*
• 4 garlic cloves, minced
• 5 springs fresh thyme
• 1/2 teaspoon salt
• 4 cups vegetable stock or water
• 250 g chopped silverbeet (Swiss chard), kale, or frozen spinach
• Sourdough, fresh parsley + lemon juice, to serve

Instructions

1. 1

   Heat the olive oil in a large heavy based pot over medium-high heat. Add the onion and sauté for 3 minutes, stirring occasionally. Add the carrots and potatoes

2. 2

   Add the carrots and potatoes and sauté for an additional 3-4 minutes. Then, add the zucchini, garlic, butter beans, tomatoes, paprika, thyme, salt, uncooked rice, and stock.

3. 3

   Increase the heat to high and bring the mixture to a boil, then simmer on low for 20 to 25 minutes, stirring the stew every 5 minutes or so to prevent anything from sticking to the bottom of the pot.

4. 4

   Remove and discard the woody thyme stems.

5. 5

   Stir in the silverbeet then remove from heat and serve.

6. 6

   Add a squeeze of fresh lemon juice and parsley, and enjoy with crusty bread.