Bean stew with zucchini

Name: Bean stew with zucchini
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 can(s) (à 425 ml) broad white beans; 400 g Courgette; 350 g Carrots; 3 Spring onions; 1 Orange; 2 TABLESPOONS Olive oil; 1/2 TEASPOON Tomato paste; 800 ml Vegetable stock; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 stem(s) Parsley

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 can(s) (à 425 ml) broad white beans
400 g Courgette
350 g Carrots
3 Spring onions
1 Orange
2 TABLESPOONS Olive oil
1/2 TEASPOON Tomato paste
800 ml Vegetable stock
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 stem(s) Parsley

Directions

1
Place the beans in a sieve, rinse under cold water and drain. Wash and clean the zucchini, cut in half lengthwise and cut into thicker slices. Peel, wash and slice the carrots. Wash and clean spring onions and cut the light part into thicker rings. Cut the green part separately into thin rings. Halve the orange, squeeze the juice
2
Heat the oil in a pot. Sauté carrots for 2-3 minutes, then add light onion rings and courgettes. Stir in tomato paste and briefly sauté
3
Deglaze with vegetable stock and orange juice, then add the white beans as well. Let the stew simmer gently for about 20 minutes. Season to taste with salt and pepper. Wash the parsley, shake dry and chop the leaves finely. Add the parsley and green spring onion rings to the stew at the very end. Arrange the stew in small bowls