White Bean Stew
Summary
| Yield | |
|---|---|
| Prep Time | 20 minutes |
| Meal Type | Dinners |
| Food Type | Stews |
| Step Number (6 steps program) | Step 3: Soups & Stews |
Description
A hearty soup that is perfect for fall or winter.
Ingredients
- 1 1⁄2 cup white beans, pre-soaked overnight
- 4 cup vegetable stock, or 4 cups water with 3 tbsp Vegi-Zest or other low-sodium vegetable powder
- 1 tbsp olive oil
- 1 carrot, diced
- 1 stalk celery, diced
- 1 medium onion, diced
- 2 clv garlic, minced or pressed
- 1 medium potato, diced
- 1 cup canned tomatoes, diced
- 2 cup kale or other greens, chopped
- 1 cup fresh basil
- 2 green onions, minced
- black pepper to taste, or Mrs Dash
Instructions
Soak beans overnight. Pour the soaking water off the beans and place beans in a pot with the vegetable stock. Bring to a boil and then reduce the heat to a simmer. Simmer the beans for 25 minutes; taste to see if they are cooking through. Most white beans will take 40-60 minutes to be fully cooked.
Add the olive oil to another pot, and sauté the carrots, celery, onion and garlic for 10 minutes. Add the partially cooked beans and potato. Cook until the beans are getting soft, adding some water if more liquid is needed (but you don't want this too soupy, as you will be adding tomatoes).
When the beans are cooked through, add the tomatoes and greens and cook another 5-10 minutes, until the greens are wilted and soft. Stir in the basil and stir well. Taste and add pepper or Mrs. Dash no-salt seasoning. Serve garnished with green onions.
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