White Bean Stew
Stews are an impeccable dish to batch cook and keep something for a later meal in the freezer. Want to save cooking time use a pressure cooker and you have this dish ready in 20 minutes instead of 2-4 hours. Stews are easy to prepare and can simmer on the stove while doing other activities with your family.
- 400 gr white beans (can or 250 gr dry beans)
- 1 large carrot (peeled and diced small)
- 2 stalks celery (diced small)
- 1 yellow onion (diced small)
- 3 cloves garlic (minced)
- 1/2 tsp crushed red pepper
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp dried oregano
- 600 ml vegetable broth
- 400 gr diced tomatoes (or 1 can)
- 200 gr kale (chopped)
- 50 gr parmesan cheese (shredded)
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Drain and rinse the beans or prepare after instruction on package for dry white beans.
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Combine all ingredients in slow cooker or a big pot, except for the kale and parmesan.
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Cover and cook for 4 hours on low heat or 2 hours on high heat.
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Add the kale and cover and cook until wilted.
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Serve with parmesan.
