White Bean Stew from Scratch

• servings: 8 servings
• active time: 10 minutes
• total time: 6 hours 55 minutes

Ingredients

3 cups white beans dry

1 leek or yellow onion (diced)

1 carrot (chopped)

1 celery stalk (chopped)

7 cloves garlic (chopped)

1 rosemary sprig

1 sage sprig

1 bay leaves

8 cups water or vegetable stock

1 ½ tsp smoked applewood sea salt

bread + garlic for bruschetta (optional but recommended)

1 -2 Tbsp Nutritional yeast (optional)

Directions

Rinse and pick the beans then cover them with water and soak for 6 hours or overnight. Drain.

In a large heavy bottom pot heat up a good lug of olive oil (or veggie broth for WFPB) and saute the leek (or onion) with the carrot and celery until they begin to soften.

Quickly stir in the chopped garlic and cook for a few seconds just until fragrant then add the soaked beans.

Pour in the water and bring to a constant simmer. Add the bay, sage and rosemary, cover with a lid and cook for 45 minutes or until the beans are soft and tender to your liking.

Check the beans half way through cooking and see if you might need to add extra water if they are absorbing lots of liquid.

Once your beans are perfectly cooked remove from heat, stir in the nutritional yeast and season to taste with the smoked sea salt.

OPTIONAL but Recommended: Meanwhile grill or toast the bread on both sides until nice dark char marks form. Rub each slice on both sides with a garlic clove, lightly brush with some olive oil and finish with sea salt.

Ladle the bean stew into bowls and tear chunks of the garlic bruschetta over the top. Finish with a light drizzle of olive oil on top and enjoy.

WFPB + Plantricious

To make this recipe WFPB + Plantricious compliant make sure to omit the oil and saute the veggies in water or veggie broth instead.

Nutrition

• Calories: 266 kcal
• Total Fat: 1 g
• Saturated Fat: 1 g
• Sodium: 32 mg
• Total Carbohydrate: 49 g
• Dietary Fiber: 12 g
• Total Sugars: 2 g
• Protein: 18 g