White Bean Stew
Serves: 4 | 45 minutes
Directions:
- Preheat a large pan over medium heat and add the olive oil.
Finely chop the onion and celery, mince the garlic and add to the pan.
Slice the mushrooms and add once the onions are translucent. Continue cooking 3–5 minutes.
Finely chop the fresh thyme and rosemary and add to the pan.
Once the mushrooms start to brown add the cornstarch and stir to coat.
Add the cubed potatoes and vegetable broth. Season with salt and pepper to taste.
Bring to a boil then cover and reduce to a simmer for 15 minutes.
After simmering for 15 minutes, drain and rinse the beans then add to the stew.
Cook for another 10 minutes.
Take 3 cups of the stew and carefully transfer to a blender then blend on high speed until smooth.
Add the blended mixture back to the pot. This will add a creamy element to the hearty stew.
Add the juice of half a lemon.
Dish out and serve while warm.
Store any leftovers in an airtight container in the fridge. Reheat before eating.
Robin is the creator of the blog Greens, Eggs and Yams. Her passion is creating vegan and gluten-free foods that don’t compromise on taste. She loves being in the kitchen, creating recipes that everybody can enjoy!
