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Greek bean and silverbeet stew

Name: Greek bean and silverbeet stew
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 red onion, finely chopped; 1 red capsicum, finely chopped; 2 celery stalks, finely chopped; 3 garlic cloves, thinly sliced; 1 tablespoon tomato paste; 1 1/2 cups (375ml) chicken stock or vegetable stock; 400g can chopped tomatoes; 2 x 400g cans large butter beans (or cannellini beans), rinsed, drained; 2 zucchini, halved lengthways, cut into large chunks; 6 silverbeet leaves, centre vein removed, leaves roughly sliced; 2 tablespoons fresh oregano leaves

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This traditional vegetarian Greek stew is not only delicious but it is low-fat and low-carb too.

1 tablespoon olive oil
1 red onion, finely chopped
1 red capsicum, finely chopped
2 celery stalks, finely chopped
3 garlic cloves, thinly sliced
1 tablespoon tomato paste
1 1/2 cups (375ml) chicken stock or vegetable stock
400g can chopped tomatoes
2 x 400g cans large butter beans (or cannellini beans), rinsed, drained
2 zucchini, halved lengthways, cut into large chunks
6 silverbeet leaves, centre vein removed, leaves roughly sliced
2 tablespoons fresh oregano leaves

Method

1.

Heat the olive oil in a large deep frypan over medium heat. Add the onion, capsicum, celery and garlic and cook, stirring, for 5 minutes or until soft.
2.

Stir in the tomato paste and cook for 1 minute. Add the chicken or vegetable stock, canned tomatoes and butter beans and bring to the boil. Add the zucchini and simmer rapidly over medium-low heat for 10 minutes or until the sauce is thickened and zucchini is tender. Stir in the silverbeet and cook for 4-5 minutes until wilted.
3.

Season to taste with sea salt and freshly ground black pepper and scatter with the oregano leaves.