Creamy courgette and butter bean braise
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Hannah Rose Hughes
Creamy courgette and butter bean braise
A chunky stew just light enough for summer months – don’t forget the crusty bread for mopping up the leftover juices
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (serving)
Calories
370Kcal
Fat
24gr
Saturates
5gr
Carbs
18gr
Sugars
3gr
Fibre
9gr
Protein
17gr
Salt
0.4gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 1 tbsp pine nuts
- 2 tbsp olive oil
- 1 large courgette, sliced into half moons
- 2 garlic cloves, finely crushed
- 1 x 380g carton butter beans (we used SO Organic)
- juice of 1⁄2 a lemon
- 2 tsp green pesto*
- 30g parmesan*, grated
- 100g baby spinach
- handful of basil leaves, torn
- crusty bread* to serve
Step by step
- Place a sauté pan over a high heat, add the pine nuts and toast for 2-3 minutes until golden. Remove from the pan and set aside.
- Add the olive oil to the same pan and cook the courgettes with a pinch of salt, stirring occasionally, for 5-6 minutes over a medium-high heat until starting to turn golden. Add the garlic and cook for 1 minute, then add the butter beans with their liquid, the lemon juice, pesto and half the cheese, stirring to combine. Bring to the boil then reduce the heat and simmer uncovered for 3-4 minutes or until the beans are warm and the liquid has thickened and reduced slightly.
-
Stir in the spinach and cook for 1 minute until wilted. Season to taste and stir in some of the basil. Divide between bowls, top with the toasted pine nuts, remaining cheese and basil and serve with the bread.
*Use vegan pesto and parmesan alternative if required, and serve with gluten-free bread if needed.
