Courtesy of Lavender and Macarons
White bean stew is a warm and filling dish with an unexpected tangy herb topping. It’s a hearty stew with potatoes and white beans that is perfect for a cool fall day or any day that calls for a comforting dish that has bright, zesty notes of lemon, garlic, and parsley.
Yield
6 Servings
Preparation time
30 minutes
Cooking time
30 minutes
Total time
1 hour
Ingredients
3 1/2 C vegetable broth
1 can white beans (14.5 ounces)
1 yellow onion (peeled and diced small)
4 clv garlic (peeled and minced)
3 celery
1 Yukon Gold Potato (large, scrubbed and diced small)
1 1/2 tsp ground cumin
1 tsp paprika (hot or sweet)
2 bay leaves
2 sprigs flat Italian parsley
1 thyme sprig
Kosher salt and black pepper, to taste
1 can crushed tomatoes (14.5 ounce can)
3 Tbsp tomato paste
Gremolata Topping
1 bn Italian flat leaf parsley (chopped, leaves and stems)
1 clv garlic
1 lemon
kosher salt
Instructions
- Pour the vegetable broth into a medium soup pot. Add the white beans, onion, garlic, celery, potatoes, cumin, paprika, salt, pepper, crushed tomatoes, tomato paste, and herbs. Stir.
- Bring soup to a boil, then simmer uncovered for 20-30 minutes. Remove herbs and discard. Taste and adjust seasonings.
- While the soup is cooking, prepare the Gremolata Topping. Roughly chop the parsley, and mince or finely chop the garlic. Using a Microplane, zest the lemon into this mixture (avoid zesting the white pith underneath the skin). Note: if you don’t have a Microplane, use a cheese grater to zest the lemon.
- Transfer the stew to individual bowls, and top each with some gremolata. If desired, squeeze fresh lemon juice, drizzle with a bit of extra virgin olive oil, sprinkle with salt, and serve with whole grain bread. Store leftovers in the fridge up to 4-5 days.
Notes
Per serving: Calories 274 kcal, Carbohydrates 35g, Protein 9g, Sat Fat 2g, Sodium 602mg, Fiber 8g, Added Sugars 0g
Source
https://rainbowplantlife.com/wprm_print/vegan-instant-pot-white-bean-stew