Photo: White Bean Stew

White Bean Stew

Beans have a bad reputation for being boring and bland, but this delicious tomato stew will change your mind.

Yield: 
8-10 Servings

Updated: Sat, 06/16/2018 - 7:48am

Ingredients: 
  • ½ pound white beans (navy, lima), soaked overnight
  • 1-inch piece Kombu seaweed
  • ½ cup extra virgin olive oil
  • 1 large bunch of celery, thinly sliced (including leaves)
  • ½ cup chopped green onions
  • 3-4 cloves garlic, minced
  • 2 teaspoons caraway seeds
  • Sea salt to taste
  • 1 (14-oz) can crushed tomatoes
  • 1-2 teaspoons celery salt
  • 2-3 cups reserved bean broth, or vegetable broth
  • Black olives, seeded and roughly chopped
  • Lemon, cut into slices for garnish
Instructions: 
  1. Drain and rinse beans. Add to a large stockpot and add Kombu. Cover with fresh water and bring to a boil. Reduce heat and simmer for 45 minutes, or until soft.
  2. Meanwhile, heat ¼ cup olive oil in a large stockpot over medium heat. Add celery and stir until coated. Cook 10 minutes, then add green onions, garlic, caraway, and a few pinches of salt. Cook 10-15 minutes longer.
  3. Add tomatoes and 1 teaspoon celery salt and cook five minutes more. Add cooked beans, 2 cups broth, and remaining olive oil. Bring to a simmer. Taste and add more celery salt and/or broth as needed.
  4. To serve, divide soup evenly between 8 bowls and garnish with chopped olives. Squeeze lemon into each bowl. Enjoy!