Fast chicken, butter bean and tomato stew
Serves: 4
Prep time: 5 mins Total time: 
Recipe photograph by Ria Osborne
Fast chicken, butter bean and tomato stew
Recipe by Lucy Jessop
Serves: 4
Prep time: 5 mins Total time: 
See more recipes
Nutritional information (per serving)
Calories
268Kcal
Fat
6gr
Saturates
1gr
Carbs
24gr
Sugars
8gr
Fibre
8gr
Protein
27gr
Salt
0.8gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 1 carrot, diced
- 2 celery sticks, diced
- 2 large garlic cloves, finely chopped
- 2 rosemary sprigs
- 1 x 400g tin pomodorini cherry tomatoes (we used Taste the Difference)
- 600ml chicken stock
- 1 x 400g tin butter beans, drained
- 1 x 200g pack ready-cooked chicken breasts, shredded
- 100g shredded savoy cabbage or kale
Step by step
- Heat the oil in a large casserole or heavy-based saucepan. Add the chopped onion, carrot and celery; cover and cook gently for 5 minutes until soft. Add the garlic and cook for 1 minute.
- Add the rosemary, tomatoes, stock and butter beans. Bring to the boil, then turn down the heat and simmer for 15 minutes.
- Add the chicken and cabbage and simmer for a further 4-5 minutes until the cabbage is tender. Remove the rosemary stalks. Season to taste with salt and freshly ground black pepper, then serve the stew in bowls topped with a few Parmesan shavings, if you like.
