Butter Bean & Rosemary Stew with Sourdough

This is a proper, warming, autumnal stew. Butter beans are creamy and substantial. Rosemary makes it smell incredible. It's vegan, endlessly forgiving, and tastes even better the next day. Serve it with crusty sourdough for mopping up the juices.

Ingredients (Serves 4):

• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery sticks, diced
• 2 garlic cloves, crushed
• 2 sprigs fresh rosemary, leaves finely chopped
• 1 x 400g tin of butter beans, rinsed and drained
• 1 x 400g tin of cannellini beans, rinsed and drained
• 1 x 400g tin of chopped tomatoes
• 500ml vegetable stock
• Salt and pepper
• Crusty sourdough to serve

Method:

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 8–10 minutes until softened.
2. Add the garlic and rosemary. Cook for 1 minute until fragrant.
3. Add the beans, chopped tomatoes, and stock. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until thickened and the vegetables are tender.
4. Season with salt and pepper.
5. Serve in deep bowls with crusty sourdough for dipping.

Why it's gut-friendly: Butter beans and cannellini beans are packed with soluble fibre, feeding good gut bacteria. Rosemary is anti-inflammatory. Sourdough is fermented and easier to digest.