Spanish · Dinner
Vegetable Bean Stew
A Spanish vegetable and bean stew built on a sofrito of onion, garlic, and bell pepper, simmered with potato, carrot, cannellini beans, and canned tomato in vegetable stock, finished with smoked paprika and olive oil, served hot.
$3
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
392Calories
13.8gProtein
13.1gFat
58.2gCarbs
13.1gSugar
14.6gFiber
954mgSodium
0mgChol
1.9gSat Fat
1380mgPotassium
135mgCalcium
4.6mgIron
0mcgVitamin B12
48mgVitamin C
vegetarian
vegan
gluten-free
high-fiber
low-calorie
mediterranean
hidden-gems
vegan
gluten-free
low-calorie
Instructions
1
Prep
Dice the onion, bell pepper, potato, and carrot into small pieces, mince the garlic, and measure the smoked paprika.
2
Sauté
Heat the olive oil in a medium saucepan over medium heat and cook the onion, garlic, and bell pepper for 4–5 minutes, stirring often, until the onion turns translucent.
3
Bloom
Stir the smoked paprika into the pan and cook over medium heat for 30 seconds until fragrant and the oil turns deep red.
4
Simmer
Add the potato, carrot, canned tomatoes, cannellini beans, bay leaf, and vegetable stock; bring to a boil, then reduce to low and simmer for 25 minutes until vegetables are fork-tender.
5
Finish
Remove the bay leaf, stir in the sherry vinegar, and season with salt and black pepper to taste.
6
Plate
Ladle the stew into a bowl, scatter parsley over the top, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.8 oz220g cannellini beans, cooked
- 11 onion
- 4 cloves4 cloves garlic
- 11 red bell pepper
- 22 small potato (about 100g)
- 11 carrot (about 40g)
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 2 cup480ml vegetable stock
- 2 tsp2 tsp smoked paprika
- 2 tbsp30ml olive oil
- 22 bay leaf
- salt, to taste
- black pepper, to taste
- 2 tsp10ml sherry vinegar
- 2 tbsp2 tbsp parsley
