Aubergine & Butter Bean Stew with Quinoa & Crispy Cavolo Nero

Serving size

1 person 2 people 4 people

Ingredients

1 handful of fresh flat-leaf parsley
10g vegetable stock powder

(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
2 tbsp red pesto

(Rapeseed Oil, Tomato Puree, Diced Tomatoes, Water, Salt (Anti caking agent), Olive Oil, Spirit Vinegar, Garlic, Paprika Flakes, Red chillies, Ground Cumin, Ground Coriander, Rubbed Parsley, Rubbed Oregano, Ground black pepper, Smoked Paprika, Rose Petals, Citric Acid, Ground Caraway seed, Ground White Pepper)
400g passata

(tomatoes, salt, citric acid)
2 tbsp garlic, basil and parsley paste

(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
160g quinoa

(Quinoa 100%)
460g butter beans

(Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
30g Pitted Kalamata Olives

(Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
2 pepper
1 onion
160 x Cavolo Nero (whole leaf)

(Cavolo Nero (whole leaf))
1 tbsp Italian herbs

(Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
1 aubergine

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	101Kcal	511Kcal
	424kJ	2138kJ
Fat	4.3g	22g
of which saturates	0.6g	2.8g
Carbohydrates	11g	58g
of which sugars	2.8g	14g
Protein	3.6g	18g
Salt	0.42g	2.1g
Fibre	3.5g	18g

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Vegan 1/3 daily fibre 4 of 5 a day Low sat fat

Aubergine & Butter Bean Stew with Quinoa & Crispy Cavolo Nero

Prep time: 20 mins

Total time: 30 mins

Cuisine: Italian

Food group: Vegan

All those crowd-pleasing Italian flavours make it into this stew: rich tomato, green olives, garlicky red pesto and gooey roasted aubergine. Fluffy quinoa is the perfect base, while crispy cavolo nero add a hit of green. Buon appetito!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a baking tray with parchment paper
Bring a medium saucepan filled with salted water to the boil
Pull out a large frying pan, a measuring jug & a sieve

Roast the aubergine

Dice the aubergine into 2cm chunks and place onto the lined baking tray. Drizzle with 1 tbsp oil, sprinkle with the Italian herbs and season with salt and pepper
Roast for 20-25 mins, until soft and golden

Finish the prep

Meanwhile, finely chop the onion. Dice the peppers into 1cm chunks. Slice the olives. Drain and rinse the beans
Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain. Season with a pinch of salt and pepper

Simmer the stew

Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the onion and pepper and cook for 4-5 mins, until softening
Add the garlic herb paste and cook for 1 min, then stir in the beans, olives, passata, red pesto, stock powder and 200ml water. Season with salt and pepper. Bring to the boil, then simmer for 10-12 mins, until reduced slightly

Final touches

Finely chop the parsley. Rinse the cavolo nero leaves, then strip from the stalks and cut into bite-sized pieces
In the last 5 mins of roasting, add the cavolo nero to one side of the baking tray, drizzle with 2 tsp oil, season with salt and pepper and roast for the remaining time, until crispy
Stir the roasted aubergine and half the parsley into the bean stew. Taste and season with salt and pepper if needed