Easy Store-Cupboard Recipe: Tomato, Butterbean and Spinach Stew
Super easy vegan store cupboard staple meal. Use up what you have in the cupboard - leftovers freeze well, can be added to soups or even crushed on toast!
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Easy Store-Cupboard Recipe: Tomato, Butterbean and Spinach Stew

vegan butterbean store-cupboard stew plant based

Easy Store-Cupboard Recipe: Tomato, Butterbean and Spinach Stew

A speedy, tasty, vegan recipe – full of fibre and bean-powered protein.

This is one that I’ve been making for years, an easy store-cupboard recipe that we came up with at a family nutrition and cookery workshop – it’s been a firm favourite ever since.

Mega-bonus is that there’s lots of swaps you can make – I’ve added in some up-to-date ones ( 31st March 2020) in light of recent events to the notes section on the recipe. 

vegan butterbean store-cupboard stew plant based
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5 from 1 vote

Tomato, butterbean and spinach stew

Super-simple, veg-packed super-tasty stew – great for quick evening meals.
Prep Time10 mins
Cook Time30 mins
Course: Dinner, Lunch, Main Course
Cuisine: Mediterranean
Keyword: Fibre-filled, Plant based, Vegan, Vegetarian
Servings: 4


  • 1 tbsp oil I use olive oil or rapeseed
  • 2 cloves garlic, crushed
  • 1/2 Veg stock cube
  • 1/2 onion
  • 1 Red pepper
  • 1 400g tin butter beans, drained and rinsed
  • 1 400g tin chopped tomatoes or passata
  • 1 big handful washed fresh spinach or equivalent of frozen spinach
  • 1 tbsp pesto Either red or green works well (use vegan pesto if making vegan!)
  • 1 splash Balsamic vinegar
  • salt & pepper – to taste


  • Finely chop onion and garlic and add to pan with oil, cook gently over a low / medium heat until softened. Carefully add a splash of water if it starts to stick.
  • Add beans and pesto and mix well, cook for another minute.
  • Add tomatoes, herbs and balsamic and crumble in stock cube. Stir well.
  • Simmer gently for around 20 minutes and then add spinach to the pan.
  • Simmer for a further 10 minutes – until butter beans are to your liking!
  • Serve with rice or pasta or bread …basically however you like it!


This works brilliantly crushed onto toast for a lazy leftovers breakfast – or freezes super-well for lunches or quick dinners at a later date. 
If you’re struggling to get ingredients here’s a few handy substitutes: 
No onion or garlic?  – crumble in half a veg stock cube (or whichever one you have to hand!)
Different veg to hand? – pretty much any added tinned, fresh or frozen will work here. Carrots, broccoli, aubergine..try it and see! Don’t have any? Don’t worry! Just make it without. 
Only have chickpeas, cannelini or other tinned beans? – you can use them instead. If they’re in a ‘sauce’ of some kind, make sure to rinse that well before adding them.
Didn’t get your hands on any pasta? Serve up with rice, a hunk of bread, whatever you have to hand! 
  • Sarah
    Posted at 15:28h, 03 March Reply

    5 stars
    So easy and so good, we make this every week now!

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