Ingredients:
400 g waxy potatoes
2 tbsp neutral-tasting oil
250 g white beans (drained weight, 1 can)
2 onions
1 celery root
2 carrots
1 zucchini
1 liter vegetable stock
Salt and pepper to taste
1 tbsp tomato paste (optional)
1 bunch of parsley
Preparation:
Prepare the vegetables:
Peel the potatoes, celery and carrots. Cut the potatoes and celery into bite-sized cubes, cut the carrots into slices.
Wash the zucchini and also cut into slices. Peel the onions and dice finely.
Fry the vegetables:
Heat the oil in a tall pot over medium to high heat. Add the prepared vegetables and fry for about 5 minutes until they get small brown spots. This enhances the flavor of the stew.
Simmer the stew:
Pour the vegetable stock into the pot and season the stew with salt and pepper. Reduce the heat a little and let the stew simmer gently for 35-40 minutes until the potatoes are soft.
Add the drained white beans and simmer briefly again until the beans are hot.
Refine the taste:
For a wintery Mediterranean flavor, you can add 1 tablespoon of tomato paste to the stew with the beans and stir well.
Serve:
Wash the parsley, pat dry, pick off the leaves and chop roughly. Remove the stew from the heat and stir in the parsley.
Season the vegetable stew generously with salt and pepper and serve in deep soup bowls.
Enjoy:
Serve the stew hot and enjoy the hearty combination of fresh vegetables and creamy beans!
🍲 Enjoy! 🌿