White Bean Stew

• Delicious, healthy, nutritious and full of flavour!
• A fantastic no-effort lunch or dinner idea.
• This recipe could not be easier to make. You can use your favourite veggies & spices to use up the ingredients you have in your cupboard.
• Vegan & gluten-free.

Cannellini Beans, Organic 400g (Mr Organic)

1 tin Cannellini Beans

Chopped Peeled Tomatoes 400g, Organic (Biona)

1 tin Chopped Tomatoes

Tomato Concentrate, Organic 200g (Mr Organic)

4tbsp Tomato Concentrate

Organic Coconut Sugar 500g (Sussex Wholefoods)

0.5 tsp Coconut Sugar

Greek Extra Virgin Olive Oil 1 Litre (Attis)

3 tbsp Olive Oil

Organic Pure Bouillon Powder 250g (Sussex Wholefoods)

1 heaped tbsp Bouillon Powder

Organic Paprika 100g (Sussex Wholefoods)

1.5 tsp Paprika

Cumin Powder 100g (Hampshire Foods)

1tsp Cumin Powder

Organic Bay Leaves 25g (Sussex Wholefoods)

2 Bay Leaves

Organic Thyme Leaves 50g (Sussex Wholefoods)

1 tsp Thyme

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

1 tsp Salt

Organic Black Pepper Powder 100g (Sussex Wholefoods)

Black Pepper to taste

Other Ingredients

• 3 celery sticks
• 1 medium carrot
• 2 medium potatoes
• 1 large onion
• 2 garlic cloves + 1 for topping
• 550ml water
• medium bunch of fresh flat-leaf parsley
• 1 medium lemon – zest + 2tsp juice

Method

1. Chop your vegetables into desired shapes (small to medium pieces).
2. Place a saucepan over medium heat and add 3 tbsp olive oil. Gently fry onions on medium heat, don’t brown them. Add in bay leaves and 2 garlic cloves and fry for 1 minute.
3. Add potatoes, celery, carrots, paprika, cumin and fry for about 3 minutes. Add in water, bouillon powder, tomato concentrate, chopped tomatoes, little coconut sugar and salt. Cover and cook on low heat until your potatoes are soft.
4. Add your white beans and, 2tsp lemon juice and thyme, mix well and simmer for 5 minutes.
5. In the meantime, make the topping. Discard the thick parley stems and finely chop the parsley leaves and thin stems. Chop the garlic clove finely. Transfer the chopped parsley to a bowl, add the lemon zest and garlic clove. Sprinkle with a little salt and stir to combine.
6. Transfer your bean stew into serving bowls, sprinkle with your parsley topping and serve with freshly toasted bread.
7. Enjoy!