Dinner
Turkey, Cannellini Bean & Vegetable Stew
Dairy-Free
Gluten-Free
High Fibre
High Protein
⏱ 35 min total
🍴 Serves 4
A hearty tomato-based stew with lean turkey, cannellini beans, carrots and courgette.
Lean turkey provides protein, while cannellini beans contribute both fibre and plant protein. Combining beans with different vegetables makes this a filling and balanced cold-weather meal.
Ingredients
Servings
Quantities update as you change servings — treat scaled amounts as a guide, not an exact measure.
- 500 g lean turkey mince
- 1 × 400 g tin cannellini beans, drained and rinsed
- 2 carrots, diced
- 1 courgette, diced
- 1 × 400 g tin chopped tomatoes
- 1 tbsp olive oil
- 300 ml low-salt chicken stock
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 tbsp chopped parsley
- Black pepper, to taste
Method
- 1 Heat the olive oil in a large saucepan.
- 2 Add the turkey mince and cook for 5–6 minutes, breaking it apart with a wooden spoon.
- 3 Add the carrots and courgette and cook for another 5 minutes.
- 4 Stir in the tomatoes, cannellini beans, stock, oregano and thyme.
- 5 Simmer gently for 15–20 minutes until the vegetables are tender and the turkey is completely cooked through.
- 6 Season with black pepper and finish with parsley.
For general information only. This recipe is for general information and is not a substitute for professional medical or dietary advice. Always talk to your GP, dietitian or healthcare team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.