Serves: 2 Time: 20 minutes
- 50g spinach
- 400g can butterbeans, rinsed and drained
- 200g tomato passata
- 120g cherry tomatoes, halved lengthways
- 4 cloves garlic, crushed
- 150ml veg stock
- 50g feta (or vegan alternative)
- 1tbsp dried oregano
- Salt and pepper to taste
Heat a large deep saucepan or casserole dish over a medium heat. Add the garlic and cook for 2 minutes until fragrant.
Add the butterbeans, passata, cherry tomatoes, spinach, veg stock, dried oregano and salt and pepper to taste.
Bring to the boil and simmer for 5 minutes until the stew has thickened slightly.
Serve with some warm crusty bread with fresh parsley to garnish and feta crumbled over the top.