White Bean and Vegetable Stew-review

[Guest guest]

I'm not sure if I got this from this group, but I thought I'd share

anyway! I made this tonight for dinner and it was a big hit! I did

a few things differently - I only had one leek; I added a couple of

large diced yukon (waxy) potatoes, only 1 can of beans (small white

beans) and I did NOT add the wine. I also added a can of diced

tomatoes and some shredded cabbage (which I added in and sauted with

the carrots, leeks and celery). After tasting I felt it needed a

little garlic powder and dill.

Jann

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White Bean and Vegetable Stew

 

3 tbsps. olive oil

4 carrots, cut into 1 inch chunks

3 leeks, cut into 1/2 inch slices

2 celery stalks, cut into 1 inch slices

2 15 oz. cans cannellini beans or great northern white beans,undrained

1 bay leaf

1/4 tsp. dried thyme

salt and pepper

4 tbsps. butter or margarine, divided (didn't use)

2 shallots, minced (sauted with the leeks etc)

1 cup dry white wine (I didn't add this)

2 garlic cloves, minced (sauted with the leeks etc)

2 tbsps. chopped parsley or cilantro

 

Heat olive oil in a large saucepan over medium-low heat.

Add carrots, leeks, and celery. Saute vegetables about 10 minutes

until they just start to brown.

Add beans, bay leaf, thyme, salt and pepper, and enough water just to

cover.

Reduce heat to low and cook uncovered for 25 minutes.

In the meantime, sauté the shallots in 2 tbsps. butter in a small

skillet for 3 to 5 minutes.

Add the wine, increase the heat, and reduce the mixture to 1/4 cup.

When the vegetables have cooked for 25 minutes, add the shallot

mixture and garlic.

Check the seasonings and add more salt and pepper if desired.

Simmer for 5 minutes.

Add the remaining 2 tbsps. butter and blend in well with the sauce.

Serve in individual bowls topped with chopped parsley or cilantro.

Serves 4 to 6.