 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
Please do not fear the number of garlic cloves in the recipe. They are kept whole and simmered for an hour in the broth, which mellows their flavor out perfectly. Almost like roasted garlic. This stew is nice served with crusty whole wheat bread, or over warm brown rice. Ingredients:
2 (15 ounce) cans cannellini beans, rinsed and drained |
1 head garlic (15-20 cloves) |
2 tablespoons water |
3 -4 carrots, peeled and chopped |
3 stalks celery, chopped |
2 medium yellow onions, chopped |
1 (14 ounce) can diced tomatoes |
2 bay leaves |
1 cup vegetable stock or 1 cup broth |
1 teaspoon salt (or to taste) |
1/4 teaspoon fresh ground black pepper |
1/2 cup fresh parsley |
1 tablespoon lemon juice |
Directions:
1. Break the garlic bulb into cloves and peel off the skin, leaving cloves whole.
2. If some of the cloves are very large, you may cut them in half lengthwise.
3. Spray a large, non-stick pan lightly with olive oil.
4. Add the onion and sauté until it turns a rich, medium-brown, about 5 minutes.
5. Add the garlic, carrots ans celery and sauté for 1 more minute.
6. Add the beans, tomatoes, bay leaves, and vegetable broth.
7. Cover the pot and simmer for about an hour, adding water if it gets too thick.
8. Stir in the salt and pepper.
9. If you're serving the stew right away, add all the parsley and the lemon juice.
10. If you're serving it later or at room temperature, add the parsley and lemon juice right before serving.
|
|