4 Serves
45 Mins
Prepare the aromatics by finely chopping the onion and garlic on a cutting board using a chef's knife.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
29 µg / 400 µgCalcium
46 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
69 mg / 1,250 mgPotassium
300 mg / 4,700 mgSodium
669 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
10 g / 20 gCholesterol
57 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Heat the butter in a large pot over medium heat until melted.
Sauté the onion and garlic in the butter until softened and fragrant.
Stir in the tomato paste and cook for one minute to deepen the flavor.
Add the butter beans and broad beans to the pot, then pour in the vegetable broth.
Bring the mixture to a gentle simmer, cover, and cook until the flavors have melded and the stew has thickened.
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