Tomato, Spinach & Cannellini Bean Stew
Makes 4-6 baby portions
Ready in 20 mins
Suitable for Freezing
This is a really easy recipe to whip up in a hurry! It’s a great vegetarian option for iron as beans are a super source of iron. The recipe is also good for providing protein, fiber, B vitamins & zinc. Both iron and zinc are 2 important nutrients for baby to start getting from food as breastmilk/formula start to no longer meet their needs between 6 and 8 months. If you try them let me know what you think! Love Sophie x
Ingredients
- 1 handful of cherry tomatoes
- 1 handful of baby spinach leaves
- 1 small red onion, quartered
- 1 small bunch of basil leaves
- 1 tbsp rapeseed oil
- 1 tin of cannellini beans, drained and rinsed
- Full fat natural yogurt, to serve
Method
1. Add the cherry tomatoes, spinach, onion, and basil to a food processor and blitz together to make a paste.
2. Heat the rapeseed oil in a saucepan and add the paste. Cook for about 5-10 minutes until softened.
3. Add the rinsed cannellini beans, stir and cook for another 5 minutes.
4. Serve to baby with a dollop of full fat yogurt and smash the beans to make it easier to manage.
Sophie_Morris
Follow me on Instagram for lots more Weaning tips and recipes at sophie_morris x
RECIPE TYPES
- Mains (1)
- Uncategorized (4)