Sunday, April 15, 2012
White Bean, Tomato, and Vegetable Stew
This vegan-friendly stew is hearty, healthy, delicious, and easy to make using pantry/fridge staples. Serve with some crusty bread and maybe a green salad.
2 tablespoons extra virgin olive oil
2/3 cups thinly sliced carrots (about 2 medium carrots)
2/3 cup chopped onions
2 small cloves garlic (or 1 medium-large clove), minced
2 (15.5 ounce) cans cannellini or other white beans, drained and rinsed
2 cans (14.5 ounces each) diced tomatoes (preferably petite-cut), undrained
1 cup vegetable broth
1/2 cup dry white wine
1/4 teaspoon dried thyme leaves
2 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley), divided
Salt and freshly ground black pepper to taste
In a deep skillet or Dutch oven, heat the olive oil in a skillet over medium-low to medium heat. Add the carrots, onions, and garlic. Saute for 2-3 minutes, until the vegetables start to soften and the garlic is fragrant. Do not let the garlic burn.
Add the cannellini, tomatoes, broth, wine, thyme, and 1 1/2 tablespoons of the parsley. Season with salt and pepper to taste. Reduce heat to low, cover, and simmer, stirring occasionally, until the carrots are tender, about 30 minutes.
Uncover and simmer over medium-low to medium heat for an additional 5 minutes, or until the sauce has thickened to a nice stew consistency.
Sprinkle with the remaining 1/2 tablespoon of parsley, and serve.
-- 4 servings