Turkey, Butter-bean and Vegetable Stew
This hearty winter stew is exactly what we all need in this miserable English weather. Not to mention each portion has below 300 calories; it is practically guilt free and surprisingly filling. I have been using turkey a lot recently as Sainsbury’ s sell 1kg for £6, unbelievable value for money and definitely worth looking out for.
Serves 3
Ingredients
200g turkey breast
1 tin chopped tomatoes
1 tin butter beans
2 stalks of celery
1 onion
2 cloves of garlic
2 carrots
150g savoy cabbage
1 stock cube dissolved in 500ml boiling water
Rosemary, salt and pepper to season
Method
1. Pre-cook the turkey breasts and tear roughly into strips.
2. Prepare all the veg by dicing into chunks and leaving on the side, ready to add to a large pot.
3. Start by frying the onion, garlic, celery and carrot in a tablespoon of olive oil until they begin to brown slightly.
4. Add the tinned tomatoes, butter beans, stock and seasonings. Cook for roughly 15 minutes, being sure to keep stirring. The dish should begin to thicken as the water evaporates.
5. Add the cabbage and cooked turkey and cook for a further 5 minutes.
It’s as simple as that. Enjoy.
Ingredients
200g turkey breast
1 tin chopped tomatoes
1 tin butter beans
2 stalks of celery
1 onion
2 cloves of garlic
2 carrots
150g savoy cabbage
1 stock cube dissolved in 500ml boiling water
Rosemary, salt and pepper to season
Method
1. Pre-cook the turkey breasts and tear roughly into strips.
2. Prepare all the veg by dicing into chunks and leaving on the side, ready to add to a large pot.
3. Start by frying the onion, garlic, celery and carrot in a tablespoon of olive oil until they begin to brown slightly.
4. Add the tinned tomatoes, butter beans, stock and seasonings. Cook for roughly 15 minutes, being sure to keep stirring. The dish should begin to thicken as the water evaporates.
5. Add the cabbage and cooked turkey and cook for a further 5 minutes.
It’s as simple as that. Enjoy.