French · Dinner
White Bean and Vegetable Stew
A rustic Provencal-style stew of cannellini beans simmered with carrot, celery, leek and tomato in white wine and vegetable stock, finished with a Parmesan rind for depth and a spoon of pistou. Served in a shallow bowl with crusty sourdough for mopping the broth.
$4
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
397Calories
15.1gProtein
13.2gFat
53.6gCarbs
9.8gSugar
14.6gFiber
1089mgSodium
0mgChol
2.4gSat Fat
1045mgPotassium
192mgCalcium
4.9mgIron
0mcgVitamin B12
16mgVitamin C
vegan
vegetarian
high-fiber
low-calorie
mediterranean
hidden-gems
vegan
gluten-free
Instructions
1
Prep
Dice the carrot and celery, slice the leek, mince the garlic, and crush the tomatoes on a cutting board.
2
Heat the olive oil in a small saucepan over medium heat, add the carrot, celery and leek; cook 5 minutes, stirring occasionally, until softened and translucent.
3
Add the garlic and cook over medium heat 30 seconds until fragrant, then pour in the white wine and simmer 2 minutes until reduced by half.
4
Stir in the canned tomatoes, vegetable stock, cannellini beans, thyme sprig and bay leaf; simmer over medium-low heat 20 minutes until broth thickens.
5
Remove the thyme sprig and bay leaf, season with salt and black pepper, and stir through half the pistou.
6
Plate
Ladle the stew into a shallow bowl, spoon remaining pistou on top, and serve with sourdough slice alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3 cups330g cannellini beans, drained from can
- 22 small carrot (120g)
- 22 celery stalk (80g)
- 11 small leek (100g)
- 4 cloves4 cloves garlic
- 1 cup240ml canned tomatoes
- 2/3 cup160ml dry white wine
- 2 cup480ml vegetable stock
- 2 tbsp2 tbsp olive oil
- 22 small sprig fresh thyme
- 22 small bay leaf
- 2 tbsp2 tbsp pistou or basil pesto
- salt, to taste
- black pepper, to taste
