Slow Cooker Tuscan White Bean & Kale Stew
340 minSteady energyGluten-freeVeganSlow cookerMenstrual phaseGut health
Servings:
4
·
Ingredients
- —400 g Cooked white beans
- —150 g Kale, chopped
- —2 Carrots
- —1 Onion
- —2 Garlic cloves
- —400 g Canned tomatoes
- —400 ml Vegetable stock
- —1 tsp Rosemary
- —Olive oil, to serve
Method
- 01Add the beans, carrots, onion, garlic, tomatoes, stock and rosemary to the slow cooker.
- 02Cook on LOW for 5.5 hours.
- 03Add the kale 20 minutes before the end.
- 04Season with salt to taste.
- 05Serve drizzled with olive oil.
Why this works
White beans are a source of iron and plant protein, helping replenish what''s lost during the menstrual phase. Kale adds fibre and vitamin C, which improves the absorption of iron from plant sources in the same dish.
Nutrition (per serving)
280
kcal
14g
protein
7g
fat
40g
carbs
9.5g
fiber