One-pot white bean stew

Bowl of white bean stew with chopped vegetables and greens.
Bowl of white bean stew with chopped vegetables and greens.
One-pot white bean stew
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 servings
Serving Size 2 cups

In this comforting white bean stew, canned white beans become creamy and luscious, brightened with lemon and fresh herbs. Serve with a citrus-dressed peppery arugula salad.

Cut the prep time by using pre-washed/chopped greens and ready-to-go mirepoix (onion, carrot, celery). 

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Ingredients

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Preparation

  1. Heat olive oil in heavy-bottomed pot over medium heat. Add onion, carrot and celery with a pinch of salt. Cook for 7-10 minutes until soft.
  2. Stir in garlic, rosemary and thyme. Cook for about 1 minute until fragrant.
  3. Add the beans and vegetable broth. Lightly mash some of the beans with a spoon or fork. Bring to a gentle simmer and cook for 10-15 minutes.
  4. Stir in spinach/kale until wilted. Add lemon zest and juice. Taste and adjust salt, pepper and acidity.
  5. Ladle into bowls and finish with freshly ground pepper and/or grated Parmesan and chili flakes to taste.

Nutrition

(per serving)
  • 395 Calories
  • 24g Total Fat
  • 3g Saturated Fat
  • 188mg Sodium
  • 0mg Cholesterol
  • 36g Total Carbs
  • 15g Fiber
  • 4g Sugars
  • 13g Protein
  • 987mg Potassium

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