White Bean and Vegetable Stew

inAutumn Recipes, Double Duty Recipes, Recipes, Recipes for Leftovers, Rice, Bean, & Grain Recipes, Soup & Stew Recipes, Vegan Recipes, Vegetarian Recipes
  • YIELDS | 4 SERVINGS
  • PREP TIME | 10 MINS
  • COOK TIME | 35 MINS

This stew is warm, fragrant, and very filling. Serve it with crusty bread and a green salad.

Double Duty Recipe: Turn your leftovers into delicious White Bean Soup. Blend 2 cups of warm stew with 1 cup or more of chicken or vegetable broth in a high speed blender until smooth. Add additional broth if soup is too thick. Add 1/4 pound chopped uncured ham or cooked chicken (optional) and stir well. Sprinkle with sea salt and pepper to taste. Serve or refrigerate in containers for lunch.

Ingredients

  • 15-ounce cans great northern, white or navy beans
  • 1 large carrot, chopped, about one cup
  • 1/2 yellow onion, chopped, about 3/4 cup
  • 2 large celery stalks chopped, about 1 cup
  • 2 cloves garlic, minced
  • 1 1/2 cups vegetable or chicken broth
  • 1 teaspoon fresh rosemary, finely chopped
  • 2 tablespoons parsley, finely chopped
  • 1 teaspoon thyme, finely chopped
  • 1/2 teaspoon sea salt
  • Freshly ground pepper

Instructions

  1. In a medium pot, sauté onion and garlic over medium heat until onion is translucent.
  2. Add carrots and celery. Cook until the veggies begin to soften, 4-5 minutes.
  3. Add broth, beans, and herbs. Cover and simmer for 30 minutes. Add sea salt and pepper to taste.