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Rustic Italian White Bean and Rosemary Winter Root Stew
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Knife

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 3 carrots, peeled and chopped
  • 2 parsnips, peeled and chopped
  • 2 medium potatoes, peeled and cubed
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 2 sprigs fresh rosemary
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Stir in the garlic and cook for 1 minute more.
  • Add the carrots, parsnips, and potatoes to the pot. Stir to coat the vegetables with the oil and cook for 3 minutes.
  • Pour in the vegetable broth. Add the white beans, rosemary sprigs, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low.
  • Cover the pot and simmer for 25 minutes, or until the root vegetables are fork-tender. Remove the rosemary sprigs before serving.
  • Ladle the stew into bowls and top each serving with chopped fresh parsley.

Notes

Simmer the rosemary sprigs whole so the flavor stays balanced without woody bits in the final dish. If the stew thickens too much on the second day, add a splash of broth when reheating. The parsley at the end adds a fresh contrast to the cooked roots and beans.
Course: Soup
Cuisine: Italian
Equipment: Large pot, Wooden spoon, Knife