White Bean  Stew

Yield

8 people

Time

6 hours 55 minutes

White Bean Stew - a hearty bowl of perfection to warm you to your toes during the cold months. Serve with garlic bruschetta on the side for an added dash of deliciousness.

Ingredients

– 3 cups white beans dry – 1 leek or yellow onion diced – 1 carrot chopped – 1 celery stalk chopped – 7 cloves garlic chopped – 1 rosemary sprig – 1 sage sprig – 1 bay leaves – 8 cups water or vegetable stock – 1.5 tsp smoked applewood sea salt – bread + garlic for bruschetta (optional but recommended) – 1 -2 Tbsp Nutritional yeast optional

1. Prep the beans – Wash and pick the beans. Soak for a minimum of 6 hours. Drain.

2.  Saute – Heat a heavy bottomed pot with oil and saute the leek/onion, carrots, and celery until softened. Stir in the garlic and cook for a few seconds.

3.  Simmer – Add the beans and water. Bring to simmer and add the bay, sage, and rosemary. Simmer for 45 minutes or until the beans are soft.

4. Season – Stir in the nutritional yeast and add the desired amount of smoked sea salt.

5.  Make the bruschetta – Grill the bread on both sides until dark grill marks form. Rub both sides with a garlic clove, brush with oil, and sprinkle with salt.

6. Serve – Ladle the stew into bowls, tear the bread into chunks and place on top. Drizzle with olive oil, serve, and enjoy!

Thick Brush Stroke

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