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Butter bean stew in a bowl with bread on the side.

Butterbean Vegetable stew

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: Serves 6
  • Category: Soup, stews
  • Method: Stovetop
  • Cuisine: Mediterranean


This easy butter bean stew is such a nourishing dinner to cozy up to on chilly nights. It’s packed with vegetables, ready in 30 minutes and great for batch cooking! 


  • 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
  • 250g chopped silverbeet (Swiss chard), kale, or frozen spinach
  • Sourdough, fresh parsley + lemon juice, to serve


  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. 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. 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. Remove and discard the woody thyme stems.
  5. Stir in the silverbeet then remove from heat and serve.
  6. Add a squeeze of fresh lemon juice and parsley, and enjoy with crusty bread.


  • Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stove- add a splash fo water if the sauce looks too thick.
  • Can sub arborio rice for short grain rice, quinoa, barley or farro.

Keywords: butter beans, white beans, stew, vegan