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Rustic Vegetable and Bean Stew with Thyme
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 parsnips, diced
  • 2 potatoes, cubed
  • 4 cups vegetable broth
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 2 teaspoons fresh thyme leaves
  • Salt and pepper to taste

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 until fragrant.
  • Add the carrots, parsnips, and potatoes. Stir to coat the vegetables in the oil.
  • Pour in the vegetable broth and bring the mixture to a simmer. Cook for 20 minutes until the vegetables are tender.
  • Add the cannellini beans and thyme leaves. Simmer for another 5 minutes to heat the beans through.
  • Season with salt and pepper. Serve warm.

Notes

Mash a few potato pieces against the side of the pot before adding the beans if you prefer a thicker broth. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture. Fresh thyme works best here. Dried thyme can be used in a pinch but add it earlier with the broth.
Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife