Butterbean Stew with Poached Egg & Soft Goats Cheese
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Nutritional information
Amount per serving
Protein (g)
16.7g
Energy (kJ)
1261kJ
Energy (kcal)
301kcal
Carbohydrate incl. fibre (g)
30.1g
Carbohydrate excl. fibre (g)
22.1g
Sugar (g)
7.5g
Fibre (g)
8.1g
Fat (g)
13.4g
Saturated fat (g)
4.9g
Unsaturated fat (g)
7.4g
Monounsaturated fat (g)
3.8g
Polyunsaturated fat (g)
3.5g
Trans fat (g)
0.0g
Cholesterol (mg)
223mg
Sodium (mg)
858mg
Salt (g)
2.14g
Vitamin A (IU)
8951IU
Vitamin C (mg)
26.4mg
Calcium (mg)
182mg
Iron (mg)
4.77mg
Potassium (mg)
921mg
Total
66.8g
5045kJ
1204kcal
120.5g
88.3g
30.1g
32.2g
53.8g
19.8g
29.7g
15.3g
14.0g
0.2g
891mg
3433mg
8.58g
35805IU
105.4mg
727mg
19.08mg
3685mg
- 4 celery sticks
- 1 leek
- 2 small onions
- 3 carrots
- 1 tablespoon vegetable oil
- 1 tablespoon fennel seeds
- 1 teaspoon dried chilli flakes
- 5 cloves garlic
- 400 grams tinned butter beans drained
- 400 grams tinned chopped tomatoes
- 1 Knorr Vegetable Stock Cube dissolved 250 ml boiling water
- to serve 4 eggs
- to serve 4 tablespoons soft goat's cheese
- 1 tablespoon fresh parsley chopped