Lemony White Bean Stew
User Reviews
4.4
Lemony White Bean Stew
Description
Lemony White Bean Stew features sautéed onion, carrots, celery, and garlic cooked with olive oil, to form a flavorful vegetable base. A blend of cannellini and garbanzo beans are partially pureed to create a creamy, thick consistency without becoming a fine puree, preserving some bean texture for a rustic feel. Fresh or dried herbs—thyme, rosemary, and marjoram—add herbal depth while the kale introduces a tender leafy element as it wilts into the stew.
The stew finishes with both lemon zest and juice, imparting a fresh, bright note that balances the earthy beans and vegetables. Black pepper and salt round out the seasoning. Optionally, parmesan and parsley can be added at serving for extra flavor boosts.
This stew can be enjoyed as a wholesome vegetarian main, especially after simmering the flavors together until melded. It pairs well with crusty bread or a simple grain side. The method includes blending part of the beans for thickness and adjusting broth amount for desired consistency, from stew to soup.
Ingredients
- 2 to 3 tablespoons olive oil
- 1 onion diced small, small, white or yellow
- 2 carrot peeled, trimmed, and sliced thin, large
- 2 celery trimmed, and diced small, stalks
- 3 to 4 cloves garlic finely minced
- cannellini beans drained and rinsed, one 14-ounce can
- garbanzo beans drained and rinsed, one 14-ounce can
- 4 cups broth vegetable or chicken; See Notes, low or reduced sodium
- 2 thyme sprigs fresh or 1/2 teaspoon dried
- 1 rosemary sprig fresh or 1/2 teaspoon dried
- 1 teaspoon marjoram fresh or 1/2 teaspoon dried
- 1 teaspoon salt plus more to taste
- 1 teaspoon black pepper or to taste, freshly ground
- 1 kale leaves only. torn into large bite-sized pieces, with thick ribs removed OR 8 ounces frozen (thawed and drained, fresh, bunch
- ½ lemon zested (approximately 1 teaspoon, medium to large
- ½ lemon juiced (approximately 2 teaspoons, medium to large
- Parmesan Cheese grated; optional for serving
- parsley optional for serving
Instructions
- 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.
Notes
- For a thinner, soupier consistency, add 1 to 2 extra cups of broth near the end and adjust seasoning as needed.
- Blending only part of the beans gives the stew a creamy but textured body; skip blending for a thinner soup.
- This recipe can be adapted for slow cooker use by sautéing vegetables, blending the beans, then combining all ingredients to cook low for 4 hours or high for 2 hours before adding kale late.
- Add lemon zest and juice just before serving for best flavor brightness; finish with Parmesan and parsley if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 339kcal | 17% |
| Carbohydrates | 45g | 15% |
| Protein | 17g | 34% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 6mg | 2% |
| Sodium | 1095mg | 46% |
| Fiber | 10g | 40% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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