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I've been perfecting this veggie and white bean stew for years, and it's become my go-to comfort food. Packed with hearty vegetables and protein-rich beans, this stew warms you from inside out. Its rich broth bursts with herbs and aromatics, creating a symphony of flavors. Best part? It's a breeze to make, requiring just one pot and minimal prep. Whether you're a seasoned cook or kitchen novice, this recipe will soon become your favorite. Let's dive into this delicious, nourishing meal!
Ingredients for Veggie and White Bean Stew
- Olive oil: Adds richness and flavor to the stew, providing a base for sautéing the vegetables and enhancing overall taste.
- Onion: Adds depth and sweetness to the stew, creating a flavorful base for the dish and enhancing the overall taste.
- Garlic: Infuses the stew with a delicious aroma and flavor, adding a savory element to the dish.
- Carrots: Bring natural sweetness and vibrant color to the stew, adding a subtle sweetness and texture to the dish.
- Celery: Provides a savory depth of flavor and a satisfying crunch to the stew, enhancing the overall taste and texture.
- Diced tomatoes: Add a rich, tangy flavor and a hint of acidity to the stew, enhancing the overall taste and texture.
- White beans: Add creaminess and plant-based protein to the stew, making it hearty and satisfying.
- Vegetable broth: Infuses the stew with a savory depth of flavor and provides a rich base for the dish.
- Dried thyme: Adds earthy, aromatic notes to the stew, enhancing the overall flavor profile of the dish.
- Dried rosemary: Imparts a pine-like fragrance and robust flavor to the stew, adding depth and complexity to the dish.
- Kale: Adds a pop of vibrant color, a boost of nutrients, and a hearty texture to the stew, enhancing its overall appeal.
Read more: Spanish White Bean Stew Recipe
Kitchen Tools Required
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Chef's knife: Needed for chopping vegetables and kale with precision.
- Cutting board: Provides a stable surface for chopping and preparing ingredients.
Veggie And White Bean Stew Recipe
Equipment
- Large pot
- Wooden Spoon
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1 can diced tomatoes (14.5 oz)
- 1 can white beans, drained and rinsed (15 oz)
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- to taste salt and pepper
- 2 cups kale, chopped
Read more: White Bean Stew
Instructions:
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, cook until softened.
- Add carrots and celery, cook for 5 minutes.
- Stir in diced tomatoes, white beans, vegetable broth, thyme, and rosemary.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Season with salt and pepper to taste.
- Add kale and cook until wilted, about 5 minutes.
Notes:
Nutrition value:
Keywords:
Read more: White Bean and Mushroom Stew Recipe
Can You Make This Stew Ahead of Time?
Make Ahead Instructions
- Prepare the stew as directed, but do not add kale.
- Let it cool completely before refrigerating in an airtight container.
- When ready to eat, reheat the stew and add fresh kale before serving.
Freezing Instructions
- Cool the stew completely before freezing.
- Portion it into airtight containers or freezer bags, leaving some space for expansion.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stove.
Adding a splash of balsamic vinegar to this stew just before serving can enhance the flavors and add a subtle tangy sweetness to the dish.
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