Ingredients

• 2 tbsps Benna Salted Butter
• Benna Gbejna Friska
• 1 medium sized onion
• 1/2 cup of chopped leeks into small pieces
• 2 medium sized carrots and 2 medium sized potatoes chopped into small pieces
• 150g chopped green beans
• 4 tomatoes chopped into chunks
• 1 tsp of garlic powder, mixed herbs, coriander.
• 900ml vegetable stock (1 1/2 of vegetable cube with warm water)
• Handful of spinach
• Salt and pepper

Instructions

1. In a large pot add Benna Salted Butter, onions, leeks, potatoes, carrots and green beans. Cook until soft (10 minutes)
2. Add the tomatoes and mix.
3. Add the vegetable broth and spinach.
4. Lower the temperature and cook for 45 minutes until it thickens. Add salt if needed.
5. Remove the pot from the heat, add the Benna Gbejna Friska and cover for 15 minutes.
6. Serve the stew together with the Benna Gbejna Friska and toasted bread, add spring onions on top and a drizzle of olive oil.