Do you like soupy food? Hmm, if so, then you must try to make Lemony White Bean Stew. This dish is so delicious, sugar free, vegan and so perfect for cold weather. It’s not difficult to make, so you’re sure to love it!
In addition to its delicious taste, Lemony White Bean Stew is also a healthy food that you deserve to prioritize. This soup consists of a variety of healthy herbs and vegetables. The combination of all the ingredients can create a truly special taste.
The ingredients are very simple and you can easily prepare them like carrots, rosemary, celery, garbanzo beans etc. Don’t worry, even if you are a beginner, you will surely be able to make this dish successfully. Well, you should just learn the following recipe!
Lemony White Bean Stew
- 2 to 3 tablespoons olive oil
- 2 large carrots peeled, trimmed, and sliced thin
- 1 small white or yellow onion diced small
- 1 sprig fresh rosemary OR 1/2 teaspoon dried
- 1 teaspoon fresh marjoram OR 1/2 teaspoon dried
- 1 teaspoon freshly ground black pepper or to taste
- 1 teaspoon salt plus more to taste
- 1 bunch fresh kale leaves only. torn into large bite-sized pieces, with thick ribs removed OR 8 ounces frozen (thawed and drained)
- 1/2 medium to large lemon zested (approximately 1 teaspoon)
- 1/2 medium to large lemon juiced (approximately 2 teaspoons)
- 2 stalks celery trimmed, and diced small
- 3 to 4 cloves garlic finely minced
- one 14-ounce can cannellini beans drained and rinsed
- one 14-ounce can garbanzo beans drained and rinsed
- 4 cups low or reduced sodium broth* vegetable or chicken; See Notes
- 2 sprigs fresh thyme OR 1/2 teaspoon dried
- Parsley optional for serving
- Parmesan cheese grated; optional for serving
- To a large Dutch oven or heavy-bottomed large stockpot, add the olive oil, onion, and saute over medium-high heat for about 4 to 5 minutes; stir frequently.
- Add the carrots, celery, and saute for about 4 more minutes, or until vegetables are becoming tender; stir frequently.
- Add the garlic and saute for 1 minute or until fragrant; stir nearly constantly; turn down the heat and set aside.
- Drain and rinse both types of beans; do so separately and first add all the cannellini beans to the canister of a large high-speed blender, then add half the garbanzo beans, and blend momentarily until smooth. Tip - You don't want or need this to be a fine puree. A few pulses just to break up the beans is what you're looking for, not baby food smooth.** (See Notes)
- Add the puree to the Dutch oven, along with broth, thyme, rosemary, marjoram, salt, pepper, and bring to a simmer over medium-high heat for about 7 minutes; stir intermittently.
- Add the kale and allow it to wilt and cook briefly, about 3 minutes; stir intermittently.
- Turn off the heat and add the lemon zest, juice, stir to combine, and taste the soup. Tip - If it tastes at all flat, it likely needs more salt and possibly pepper; don't be afraid to add them.
- Optionally garnish with freshly grated Parmesan, optional parsley, and serve with crusty bread or dinner rolls if desired. Soup will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Step 1: After you saute together the onion, carrots, celery, and garlic with the olive oil, and you blend the beans, transfer all of that into your slow cooker. Step 2: Add the broth, all the herbs and spices, salt, pepper, and slow cook on high for about 2 hours or on low for about 4 hours. Step 3: 30 minutes before serving add the kale. Step 4: Before serving, add the lemon zest and juice and finish with the optional Parmesan and parsley.