White Bean Garlic Stew Recipes

WHITE BEAN & GARLIC STEW

Steps:

• Break the garlic bulb into cloves and peel off the skin, leaving cloves whole.
• If some of the cloves are very large, you may cut them in half lengthwise.
• Spray a large, non-stick pan lightly with olive oil.
• Add the onion and sauté until it turns a rich, medium-brown, about 5 minutes.
• Add the garlic, carrots ans celery and sauté for 1 more minute.
• Add the beans, tomatoes, bay leaves, and vegetable broth.
• Cover the pot and simmer for about an hour, adding water if it gets too thick.
• Stir in the salt and pepper.
• If you're serving the stew right away, add all the parsley and the lemon juice.
• If you're serving it later or at room temperature, add the parsley and lemon juice right before serving.

BEAN STEW

Steps:

• In a large pot over medium-high heat, add olive oil, onions, carrots, and celery. Cook and stir for about 8 minutes to soften the vegetables.
• Add the garlic, tomato paste, dried Italian Seasoning, salt, and pepper. Cook and stir for 1 minute.
• Pour in the vegetable broth, diced tomatoes (with liquid), potato, and white beans (drained and rinsed). Stir to combine, cover with a lid, and simmer for 20 minutes.
• Garnish with fresh parsley and serve with a side of French bread!

WHITE BEAN STEW

Steps:

• In a large skillet heat garlic in oil until golden. Add white wine and cook about a minute until evaporated. Add the cannelini beans, broth and red pepper flakes and oregano. Bring to a boil and simmer for 5 minutes just to heat through; adjust seasonings. Add parsley and remove from heat. Garnish with red pepper.