White Bean and Vegetable Stew
Hearty, filling, and nutritious. This is your new go-to Winter stew!
Ingredients
- 1 can white beans, rinsed and drained (15oz/400g)
- 1 onion, minced
- 2 carrots, peeled and cut into half moons or quarters
- 2 celery stalks, diced
- 2 parsnips, peeled and cut into about 1 inch cubes
- 1 large potato, cut into about 1 inch cubes
- 1/2 cup white wine (90ml)
- 2 tbs tomato paste
- 1 tsp thyme
- 1 tsp rosemary
- 2 cups vegetable broth 2 cups makes a very thick stew. Add more if you would like it more of a soup consistency.
- 3 handfuls kale, hard stems removed chopped into ~2 inch pieces
Instructions
- Heat 2tbs of olive oil in a large pot or dutch oven. Add the chopped onion, and while that is cooking, cut up your carrot and celery. Add the carrot and celery with a pinch of salt and another drizzle of olive oil and cook together on a medium-low heat for about 5 minutees, until the onion turns translucent.
- Add the white wine and tomato paste and cook, uncovered for about 10 minutes, until most of the liquid is absorbed.
- Add the vegetable broth, parsnips, potato, thyme and rosemary, and beans. Bring to a boil, reduce to a simmer, cover, and cook until the vegetables are nice and soft but not mushy, about 15 minutes. Check after 10 minutes to make sure that they are not getting too soft.
- Taste the soup, add more salt and herbs to your liking!
- Stir in the kale, cover, and allow to simmer for another 5-10 minutes so that the kale is soft.
- Enjoy with a nice piece of crusty whole grain bread! This soup stays good in the fridge for about 3 days and in the freezer for longer storage. Add some water or broth when reheating, if necessary