Two-Bean Stew
Summary
-
- Prep time
- 20 min
-
- Cook time
- 45 min
-
- Servings
- 8 Servings
-
- Serving size
-
1 cup
Ingredients
Ingredients
-
chickpeas (garbanzo beans) (drained and rinsed)
- 15 oz
- 425 g
-
-
chicken or vegetable broth
- 1 1/2 cup
- 1 1/2 cup
-
-
olive oil
- 1 tbsp
- 1 tbsp
-
-
onion(s) (chopped)
- 1
- 1
-
-
celery (chopped)
- 2 stalks
- 2 stalks
-
-
carrot(s) (peeled and diced)
- 1
- 1
-
-
leeks (white part only, cleaned and chopped)
- 1
- 1
-
-
garlic (minced)
- 3 clove
- 3 clove
-
-
white wine
- 1/2 cup
- 1/2 cup
-
-
diced tomatoes
- 28 oz
- 794 g
-
-
lemon (juiced and zested)
- 1
- 1
-
-
cannellini beans (drained and rinsed)
- 15 oz
- 425 g
-
-
fresh oregano
- 1/3 cup
- 1/3 cup
-
-
salt
- 1/2 tsp
- 1/2 tsp
-
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Directions
Directions
-
In a large saucepan, heat the oil over medium heat. Add the onion and celery and sauté for 4 minutes. Add the carrot and leek and sauté for 6 to 7 minutes, until the vegetables are soft. Add the garlic and sauté for 1 minute.
-
Add the wine and cook for 3 to 4 minutes, until the wine evaporates. Add the tomatoes and lemon zest and cook for 1 minute. Pour in the broth and bring it to boiling. Lower the heat, cover, and simmer for 20 minutes, until the mixture has thickened.
-
Add the beans and simmer, uncovered, for 5 minutes. Stir in the lemon juice, oregano, salt, and pepper and simmer for 1 minute.