White Bean and Pea Stew
A hearty and nourishing plant-based stew made with white beans, kale, carrots, and herbs. Comforting, flavorful, and perfect for cozy meals year-round.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Chef’s knife
- Cutting board
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 medium carrots diced
- 2 celery stalks diced
- 1 teaspoon dried thyme or 2 teaspoons fresh
- 1 teaspoon dried rosemary or 2 teaspoons fresh
- 1 teaspoon smoked paprika optional, for depth
- 2 cans 15 oz each cannellini beans, drained and rinsed
- 6 cups vegetable broth
- 1 bay leaf
- Salt and pepper to taste
- 1 cup of peas fresh or frozen
- Juice of 1 lemon optional, for brightness
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrot, and celery. Sauté for 6–7 minutes, until softened and fragrant.
- Stir in garlic, thyme, rosemary, and smoked paprika. Cook for another minute to bloom the spices.
- Add the cannellini beans, vegetable broth, and bay leaf. Stir well and bring the mixture to a gentle boil.
- Reduce heat to low, cover, and simmer for 20 minutes to allow the flavors to meld.
- Remove the bay leaf. For a thicker stew, use a spoon to mash some of the beans against the side of the pot.
- Stir in the chopped kale and cook for 5 minutes, until wilted but still vibrant.
- Season with salt and pepper to taste. Finish with a squeeze of fresh lemon juice if desired.
- Ladle into bowls and serve hot, with crusty bread on the side.
Notes
For a creamier base, stir in ½ cup unsweetened plant-based milk or a spoonful of cashew cream before serving.
Add a pinch of red pepper flakes for gentle heat.
Leftovers keep well in the fridge for up to 4 days and can be frozen for up to 2 months.