French · Dinner
Country Vegetable Stew (Low-Chol)
Country vegetable stew simmers carrots, potatoes, leeks, celery and cannellini beans in vegetable stock scented with thyme and bay, finished with light crème fraîche. Rustic French farmhouse cooking, hearty yet lean, ladled hot with crusty bread on the side.
$3
15 minsPrep
40 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
312Calories
11.8gProtein
8.1gFat
49.6gCarbs
9.8gSugar
11.4gFiber
520mgSodium
8mgChol
3.1gSat Fat
1180mgPotassium
110mgCalcium
3.6mgIron
0.1mcgVitamin B12
22mgVitamin C
vegetarian
low-cholesterol
gluten-free
low-calorie
high-fiber
low-chol
Instructions
1
Prep
Peel and slice the carrot into rounds, halve the leek lengthwise and slice into half-moons, rinse well, slice the celery, dice the onion and potato, and mince the garlic.
2
Heat
Warm the olive oil in a small pot over medium heat for 1 minute. Add the onion, leek, and celery; sweat for 4 minutes until softened and translucent.
3
Heat
Stir in the garlic and cook over medium heat for 30 seconds until fragrant. Add the carrot, potato, beans, stock, thyme, and bay leaf; simmer 30 minutes until potato is fork-tender.
4
Plate
Off heat, stir in the crème fraîche and parsley. Ladle into a bowl, season with salt and pepper, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.8 oz220g cannellini bean, cooked
- 22 small carrot
- 11 leek
- 22 celery stalk
- 22 small potato
- 11 onion
- 2 clove2 clove garlic
- 1 1/2 cup360ml vegetable stock, low sodium
- 2 sprig2 sprig thyme-fresh
- 11 bay leaf
- 2 tsp2 tsp olive oil
- 2 tbsp30g light crème fraîche
- 2 tbsp2 tbsp parsley
