Vegetable Stew with White Beans
A hearty stew with white beans, carrot, celeriac and leek in a light herb broth.
Ingredients
- 150 g cooked and drained white beans
- 80 g carrot
- 60 g celeriac
- 60 g leek
- 60 g onion
- 200 ml vegetable stock
- 1 tsp olive oil
- 1 bay leaf
- 1/2 tsp thyme
- Salt and pepper, to taste
Nutrition
| per 100 g | per serving | |
|---|---|---|
| Calories | 61 kcal | 375 kcal |
| Protein | 3 g | 18 g |
| Carbs | 10.7 g | 66 g |
| Sugars | 1.7 g | 10 g |
| Fiber | 2.4 g | 15 g |
| Fat | 1 g | 6 g |
Instructions
- 1
Cut the vegetables
Cut the carrot, celeriac and onion into roughly 1 cm dice. Split the leek lengthwise, wash thoroughly and slice into rings.
- 2
Soften the vegetables
Heat the oil in a saucepan. Cook the onion, carrot and celeriac over medium heat for 5 minutes.
- 3
Start the stew
Add the leek, stock, bay leaf and thyme. Bring to the boil, cover and simmer gently for 12 minutes.
- 4
Add the beans
Stir in the beans and simmer uncovered for another 8 minutes until the vegetables are tender and the stew has thickened slightly.
- 5
Leave to stand
Remove the bay leaf and season. Leave to stand for 5 minutes before serving.
Tip
Mash a few beans against the side of the pan if you prefer a slightly thicker stew.
Nutritional values are estimates. Recipes are inspiration, not medical or dietary advice — always adjust to your own needs and consult a healthcare professional for personal dietary guidance.
