Rosemary white bean tomato stew
This stew, or soup whatever you prefer, is filling, full of flavor and on the table within 20 minutes! Yet another great family weekday meal!
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Servings 4 ppl/big bowls
Calories 143 kcal
- 1 tbsp olive oil
- 1 medium onion (chopped)
- 3 big cloves garlic (minced)
- 1 can white beans (cannellini, navy, small lima) (or 2 cups of cooked white beans from scratch*)
- 1 can diced tomatoes (or use 2 cups of diced fresh tomatoes)
- 200-500 ml vegetable stock (approx. 1-2 cups) (storebought or homemade*)(amounts depends on what you make: stew or soup)
- sea salt and freshly cracked black pepper (to taste, approx 1 tsp each)
- 2-3 sprigs fresh rosemary
- ¼ tsp chili flakes (optional for some heat)
- 1 parmesan rind (optional)
- 1 handful kale (chopped or sliced)
Garnishing (optional)
- 1 handful fresh parsley (finely chopped)
- ¼ cup freshly grated parmesan cheese
Heat up some olive oil in a soup pot on medium heat and sauté the onions in it until soft and translucent. Add the garlic for another minute until fragrant. Now add the beans, tomatoes, stock, salt and pepper, twigs of rosemary and optionally a parmesan rind and chili flakes for some heat.
Increase the heat to bring it to boil, then reduce it to low and let simmer for 20 minutes. It will have thickened significantly by then.
Now add the kale leaves to it and continue simmering for 2 or 3 more minutes. In the meantime remove the rosemary and the parmesan rind.
Divide the stew in bowls and sprinkle with fresh parsley and freshly grated parmesan. Serve it with quinoa or rice (for stew) or big chunks of freshly baked bread (for soup).
*beans from scratch - vegan bean broth - veggie broth
Nutritional information:
is for 4 big bowls of stew! The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. Keyword soup, Stew, Stoup