Veggie and White Bean Stew Recipe

There’s something incredibly comforting about a bowl of steaming Veggie and White Bean Stew. The way its aroma fills the kitchen brings back memories of family gatherings and the warmth that comes with sharing a hearty meal with loved ones. This recipe encapsulates the essence of cozy family dinners, making it perfect for chilly evenings or festive occasions. The combination of tender vegetables and creamy white beans creates a flavorful, nourishing dish that’s both satisfying and nutritious. Let’s embrace the tradition of togetherness and creativity by cooking up this delicious stew that everyone will love.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 zucchini, diced
• 1 red bell pepper, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 can (28 oz) diced tomatoes
• 4 cups vegetable broth
• 2 cans (15 oz each) white beans, drained and rinsed
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until it becomes translucent, about 5 minutes.
3. Stir in the garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally.
4. Add the zucchini and red bell pepper, and continue to sauté until the vegetables begin to soften, around 7 minutes.
5. Sprinkle in the dried thyme and oregano, stirring to coat the vegetables with the herbs.
6. Pour in the diced tomatoes and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
7. Add the white beans to the pot and simmer for an additional 10 minutes to combine the flavors.
8. Season the stew with salt and pepper to taste.
9. Serve hot, garnished with fresh parsley. Pair with crusty bread for a complete meal.

Helpful Tips

• If you prefer a thicker stew, mash some of the white beans before adding them to the pot.
• This recipe is versatile; feel free to add other vegetables like spinach or kale for extra nutrition.
• For a spicy kick, add a pinch of red pepper flakes.

Storage Instructions

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You can also freeze the stew for up to 3 months; let it thaw overnight in the refrigerator before reheating.

Ingredient Substitutions

If you don’t have vegetable broth, you can use chicken broth for a non-vegetarian version. Cannellini beans can be substituted with chickpeas or kidney beans if desired.

Pairings

This Veggie and White Bean Stew pairs wonderfully with a fresh, green salad and a glass of crisp, white wine. For a non-alcoholic option, try a sparkling water with a splash of lemon.

At Zynahz, our goal is to bring joy, creativity, and family togetherness into every kitchen. We hope you give this Veggie and White Bean Stew recipe a try and share your delightful culinary experience with us. Don’t forget to spread the warmth by sharing this recipe with friends and family. For more inspired recipes, follow us on social media and sign up for our newsletter. Happy cooking!