Filling White Bean Stew with Potatoes + Greens
When you’re craving comfort, whip up a pot of this nourishing white bean stew. Packed with satisfying potatoes, nutrient-dense greens (choose your fave!) and fiber-rich white beans, it’s a family-friendly, wholesome one pot dinner with some crusty bread.
Equipment
- immersion blender or regular blender
Ingredients
White Bean Stew
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion diced
- 2 ribs celery diced
- 4 cloves garlic chopped
- 1 medium Yukon Gold potato diced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon ground coriander
- 4 cups broth I use 4 teaspoons better than bouillon vegetarian chicken + water
- 2 14 oz cans navy or cannellini beans rinsed and drained
- 4 cups finely chopped greens chard, spinach, kale, any!
- slice lemon
- salt and pepper to taste
For serving, optional
- vegan parmesan
- nutritional yeast
Instructions
- Heat oil in a soup pot over medium heat. Add the onion and celery, and cook until softened, 7-10 min. Season with salt and pepper.
- Add tomato paste and garlic (and bouillon concentrate if using), stirring constantly, 1 min.
- Add potato, water, spices, and beans. Bring to a boil, then simmer on medium for 20 minutes, until potato is tender.
- Using an immersion blender, puree ¼ of the soup to thicken it.
- Add greens, cook for 2 min until wilted. Add a squeeze of lemon, taste and adjust salt (I use about 1/4 teaspoon).
- Serve with some vegan parmesan or nutritional yeast for extra umami!
If you’ve got more time, go for it! The flavours continue to deepen as it simmers.
If you don't have an immersion blender, carefully ladle 2 cups of soup into the blender. Cover with a towel (blending hot liquids can be dicey) and blend for 30 seconds, before stirring back into soup.