Warm up with a bowl of hearty White Bean & Tomato Stew, a plant-based dish that’s as nourishing as it is delicious. This stew features tender cannellini beans simmered in a rich, spiced tomato broth with hints of paprika, ginger, and turmeric. Slow-cooked onions and fresh parsley add depth and brightness to this satisfying meal.
Perfect for chilly days or when you’re craving something wholesome, this stew is easy to prepare and bursting with flavor. Garnish with fresh parsley or drizzle with parsley oil for a fresh and elegant finish.
Recipe
How to Prepare
Place a large pot over medium-low heat, and warm 2 tablespoons of olive oil. Add the onions, cover the pot and sauté, stirring occasionally, for 7 minutes until soft.
Add the diced tomatoes, garlic, parsley, paprika, ginger, turmeric and 1½ teaspoon of salt. Pour in vegetable stock, cover, and cook for 45 minutes.
Now add the drained beans and cook for a further 20 minutes.
Adjust seasoning to taste, serve with more chopped parsley or Parsley Oil (Recipe here).
