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


  • 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


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. 


Follow me on Instagram for lots more Weaning tips and recipes at sophie_morris x

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