White bean stew

White bean stew

I’ve seen a few white bean stew recipes on Pinterest lately, and they were making me salivate, so had to make myself one. I had planned to follow one of the recipes, but in the end none of them was exactly what I wanted, so I made up my own. And wow, I’m glad I did. This was DELICIOUS. I kept going back for just one more spoonful and in the end probably ate two full portions. Oops! But it’s so full of good stuff, that’s bound to be okay, right?

White Bean Stew

Ingredients

  • 1 tbs olive oil
  • 1 onion (finely chopped)
  • 1/2 stick celery (finely chopped)
  • 1 carrot (finely chopped)
  • Around 3 large cloves of garlic (finely chopped)
  • 1 tsp rock salt
  • 10 mushrooms, sliced
  • 1 sprig rosemary
  • 1 sprig thyme
  • 2 cups of canned pumpkin (I had around 2/3 of a can leftover from another recipe, but if you don’t have pumpkin, you could use chopped tomatoes, but I’d probably add 1/2 teaspoon of brown sugar to the recipe to add the sweetness that you get from the pumpkin)
  • 1 glass white wine
  • 400ml (1 can’s worth) of chicken or vegetable stock
  • 4 cans cannelini beans (drained and rinsed)
  • 100ml creme fraiche
  • Handful of parsley leaves

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Step one: Heat up the oil in a large pot and then fry off the onion, carrot and celery for a few minutes. Then add the garlic and rock salt and fry for a few minutes until soft. Then add in the mushrooms and cook for a few minutes.

Step two: Add in the sprigs of rosemary and thyme, and the pumpkin and stir for a few seconds. Then add the wine and sizzle off until the alcohol has completely cooked off.

Step three: Next, add the stock and the cannelini beans and bring to the boil. Reduce the heat and cook for around 10-15 minutes.

Step four: Remove the herbs and use a handheld blender to just blitz a bit of the soup. You don’t really need to do this step, but I find it gives it a nice texture.

Step five: Add in the creme fraiche and stir in, then serve with a liberal amount of parsley on top. Done!

White bean stew

This made enough to serve me twice, and I’ve got two lunches for work out of it. So, enough for 4, especially if you served it with a nice piece of crusty bread. Delicious.

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3 Comments

  1. Jess

    February 1, 2014 at 12:44 pm

    I am ALL about the stew at the moment, although the ones in the cafe at my place of work are always meaty. Not in itself a bad thing, but not something I can replicate at home with the vegetarian boyf! This looks bloody delicious though.

    1. BeNourishd

      February 1, 2014 at 2:31 pm

      It’s REALLY good. I think it’s worth finding the pumpkin for, as well – it adds a bit of sweetness which makes it really pop.

  2. Seven simple soups - BeNourishd

    December 27, 2014 at 11:39 am

    […] the top: Watercress soup / Ham hock and white bean stew / Black bean soup / White bean stew / Ribollita / Basil and gnocchi soup / Pistou vegetable […]

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