Ingredients
2 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
2 (15-oz) cans white beans (cannellini or great northern), drained and rinsed
3 cups vegetable broth
1/2 cup crushed tomatoes (optional, for color and depth)
Zest and juice of 1 lemon
1/4 cup fresh parsley, chopped
2 tablespoons fresh dill or basil, chopped
Instructions
1. Sauté the Aromatics
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Heat olive oil in a large pot over medium heat.
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Add onion, carrot, and celery; cook 4–5 minutes until softened.
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Stir in garlic, oregano, thyme, red pepper flakes, salt, and pepper.
2. Build the Stew
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Add white beans, vegetable broth, and crushed tomatoes (if using).
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Bring to a gentle simmer and cook for 15–20 minutes, allowing flavors to meld.
3. Finish with Lemon and Herbs
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Stir in lemon zest, lemon juice, parsley, and dill or basil.
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Simmer 2–3 minutes more. Taste and adjust seasoning.
4. Serve
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Serve warm with a drizzle of olive oil and extra herbs if desired.
Notes
Make it creamier: Lightly mash some beans in the pot.
Add greens: Spinach or kale can be stirred in at the end.
Protein boost: Add chickpeas or serve with grilled fish or chicken.
Storage: Keeps well refrigerated for up to 4 days; flavors improve over time.
- Prep Time: 15
- Cook Time: 30
Nutrition
- Calories: 320