Description
A hearty white bean and vegetable stew made with cannellini beans, plenty of vegetables, leafy greens, herbs, and warming spices. This nourishing one-pot meal is naturally plant-based, freezer-friendly, and perfect for meal prep.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 large red onion, chopped
- 2 carrots, chopped
- 1 fennel bulb, chopped
- 5 celery ribs, chopped
- 4 large garlic cloves
- 1 large piece fresh ginger (about thumb size)
- 1 bunch Swiss chard, chopped
- 1 large handful arugula or mustard greens
- 1½ cups cooked cannellini beans
- 1 bunch fresh parsley, chopped
- ½ teaspoon ground allspice
- Salt and freshly ground black pepper
- A few sprigs fresh thyme
- Warm water, as needed
Instructions
- Heat a generous drizzle of extra virgin olive oil in a large Dutch oven or soup pot over medium heat. Keep some warm water nearby.
- Add half of the onion, carrots, fennel, and celery. Cook for 10–15 minutes, stirring occasionally, until softened and fragrant.
- Meanwhile, make the garlic-ginger paste by crushing or grating the garlic and ginger together. Stir in a little olive oil, salt, and pepper.
- Add half of the garlic-ginger paste to the vegetables and cook for 2–3 minutes.
- Add the remaining onion, carrots, fennel, and celery. Stir in the allspice, thyme, salt, and pepper. Add splashes of warm water as needed to prevent sticking and cook another 10–15 minutes.
- Add enough warm water to just cover the vegetables.
- Stir in the Swiss chard and cannellini beans. Cover and simmer for about 5 minutes.
- If using mustard greens, add them with the Swiss chard. If using arugula or spinach, stir them in after the 5-minute simmer.
- Stir in another spoonful of the garlic-ginger paste along with the chopped parsley. Taste and adjust seasoning.
- Finish each serving with the remaining garlic-ginger paste mixed with a little extra virgin olive oil and serve warm.