Thursday, March 20, 2014
Green Bean, White Bean, and Tomato Stew
This delicious stew is so simple as far as the ingredients go, but it does take a little time to prepare.
2 T olive oil
¼ C chopped onion
2 dried bay leaves or equivalent
3 medium cloves garlic, or equivalent, minced or pressed
1 ½ C broken (snapped) green beans
1 C coarsely chopped mushrooms (I used a mix of white and baby bella.)
16 oz of canned diced tomatoes with juice (or use fresh tomatoes when in season)
¼ C vegetable soup stock
1 15 oz can of white Northern beans with liquid
2 T somewhat packed down and heaping, chiffonaded fresh basil
1 1/2 t chopped fine fresh rosemary
salt and pepper to taste
In a pan, heat olive oil on medium-low heat and saute onion for a couple minutes till translucent. Add bay leaves and saute 1 minute more.
Add minced or pressed garlic and quickly stir. Add green beans. Cook and stir for about 4 minutes.
Add mushrooms and continue cooking and stirring for for 2-3 minutes more.
Add tomatoes, soup stock, white beans, basil, and rosemary.
Stir and cover. Increase heat till stew begins to simmer. Adjust heat so that stew simmers but does not boil. Cook covered for about 8 minutes after stew begins to simmer.
Add salt and pepper to taste.
Place desired amount of torn baby spinach in bottom of bowl Ladle on hot soup.
◊ Fresh herbs are important and make a world of taste difference.
◊ to chiffonade basil:
◊ You may need to adjust the timing and heat to your own equipment.
◊ An easy way to check if soup is ready is to taste a green bean to see if it is cooked to desired tenderness.
Alphabe-Thursday, hosted by Ms Jenny, is so much fun! This week our letter is "R" (for Recipe!). Come visit others' submissions HERE and join in the fun!
photos by me © 2014 all rights reserved