White bean stew
A hearty stew made by simmering white beans with vegetables and spices, creating a rich and flavorful meal.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| White Beans | 500 | Grams |
| Olive Oil | 3 | Tbsp |
| Onion | 1 | Count |
| Garlic | 3 | Clove |
| Carrot | 2 | Count |
| Celery | 2 | Stalk |
| Tomato | 400 | Grams |
| Vegetable Broth | 1 | Liter |
| Bay Leaf | 1 | Count |
| Thyme | 1 | Tsp |
| Salt | 1 | Tsp |
| Black Pepper | 0.5 | Tsp |
| Parsley | 1 | Bunch |
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, minced garlic, diced carrots, and diced celery. Sauté until vegetables are softened, about 5 minutes.
- Stir in the crushed tomatoes and cook for another 2 minutes.
- Add the soaked white beans, vegetable broth, bay leaf, and dried thyme to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for about 1.5 to 2 hours or until the beans are tender.
- Season the stew with salt and freshly ground black pepper to taste.
- Remove the bay leaf and stir in the chopped parsley before serving.
Prep
- Soak the dried white beans in water for at least 8 hours or overnight.
Kitchen equipment
Large PotWooden Spoon