French · Dinner
Country Vegetable Stew
A brothy French country stew of carrot, turnip, leek, celery and cannellini beans simmered in light vegetable stock with thyme and bay, finished with a drizzle of olive oil instead of butter or cream. Lighter than the classic pot-au-feu style vegetable stew, served with crusty bread.
$3
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
307Calories
14.9gProtein
3.6gFat
51.6gCarbs
10.1gSugar
16.3gFiber
386mgSodium
0mgChol
0.5gSat Fat
1420mgPotassium
181mgCalcium
4.8mgIron
0mcgVitamin B12
32mgVitamin C
Goes well with
Herbal Tea (Chamomile or Thyme)
local
Cidre (French Apple Cider)
international
vegetarian
vegan
low-calorie
gluten-free
high-fiber
low-calorie
Instructions
1
Prep
Wash and slice the carrot, turnip, leek and celery, and mince the garlic on a cutting board, keeping pieces roughly even.
2
Sweat
Warm the olive oil in a small pot over medium-low heat and sweat the leek, celery and garlic for 4 minutes until the leek softens without browning.
3
Simmer
Add the carrot, turnip, tomato, vegetable stock, thyme and bay leaf to the pot and simmer over low heat for 25 minutes until vegetables are fork-tender.
4
Plate
Stir in the cannellini beans, simmer 5 minutes more until warmed through, remove bay leaf and thyme sprigs, ladle into a bowl and scatter parsley on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g, drained cannellini beans
- 22 small carrot
- 22 small turnip
- 11 leek
- 22 celery stalk
- 4 cloves4 cloves garlic
- 2 cup480ml vegetable stock, low-sodium
- 4 sprigs4 sprigs fresh thyme
- 22 small bay leaf
- 1/2 cup80g tomato
- 2 tsp2 tsp olive oil
- salt and black pepper to taste
- 2 tbsp2 tbsp fresh parsley
