Name: Herbed White Bean Stew
Prep time: 10 min
Cook time: 40 min
Yield: 6
Ingredients: 3 tablespoons olive oil; 1 large leek, white and pale green parts, sliced; 2 celery stalks, diced; 3 garlic cloves, thinly sliced; 2 (15 oz) cans cannellini beans, drained and rinsed; 4 cups vegetable stock; 1 sprig fresh rosemary; 2 bay leaves; 1 teaspoon fine sea salt; Juice of half a lemon; A handful of fresh flat-leaf parsley, chopped

Directions

Warm the oil in a wide Dutch oven over medium heat. Add the leek and celery and cook for 8 minutes until soft and sweet. Add the garlic and cook one more minute.
Add the beans, stock, rosemary, and bay leaves. Bring to a simmer, then cook, partially covered, for 25 minutes, until the broth is flavorful and slightly thickened.
Use the back of a spoon to mash a few of the beans against the side of the pot — this naturally thickens the stew. Discard the rosemary stem and bay leaves.
Season with salt and a squeeze of lemon. Ladle into bowls and scatter generously with parsley.

Saffron

Herbed White Bean Stew

Ingredients

Directions

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