Butterbean Stew with Poached Egg & Soft Goats Cheese

Cooking Time

mins
Difficulty
Prep time

mins
Serves

people

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

Ingredients
Cook

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