White Bean Stew

Author: Katia at The Clever Meal

This cozy white bean stew is savory, herby, and bright, thanks to zippy lemon juice, zest, parsley, and fresh garlic.This recipe makes 3 servings of 1 ¼ cup each.

Ingredients:

• ½ tablespoon extra virgin olive oil, divided

• ½ onion, diced

• 1 carrots, peeled and sliced

• 1 celery ribs, sliced or diced

• ½  medium-sized potato, peeled and diced

• 2 garlic cloves, minced

• ½  teaspoon smoked paprika

• ¼  teaspoon dried rosemary

• ¼  teaspoon dried thyme

• 1 bay leaves

• ⅛ teaspoon cayenne pepper (optional)

• 24 ounces prepared white beans

• 1.5 cups (720 ml) low-sodium vegetable broth

• 1 teaspoon sea salt, or to taste

• ⅛ teaspoon black pepper, or to taste

• ½ cup fresh parsley, chopped

• ½  small garlic clove, grated

• ½  tablespoons fresh lemon juice

• ½ lemon zest

• ½ tablespoon extra virgin olive oil

Directions:

1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the onion, and cook (stirring occasionally) until softened, about 5 minutes.

2. Stir in the garlic, carrots, celery, potato, paprika, cayenne pepper, dried herbs, and cook for 1 minute, until it smells fragrant.

3. Add the drained beans, broth, bay leaves, salt and pepper. Bring to a simmer, cover with a lid, and cook for about 20 minutes, stirring every now and then, until the veggies are fork tender. Add extra broth or water if you prefer a thinner consistency. Turn the heat off.

4. Finish with the chopped parsley, grated garlic, lemon juice and zest, and extra virgin olive oil. Taste and make sure you're happy with the overall flavor, feel free to add more lemon juice or seasoning.

5. Divide into bowls and serve with crusty bread, black pepper focaccia, crostini or croutons (all optional, but delicious). No need to drizzle with extra virgin olive oil, but some freshly grated parmesan cheese would be great if you don't keep it vegan. Enjoy!