Creamy White Bean Stew


  • 1 tablespoon olive oil
    • 1 tablespoon vegan butter
    • 1 onion, small dice
    • 2 carrots, small dice
    • 2 celery stalks, small dice
    • 4 cloves garlic, pressed through garlic press
    • 2 teaspoon Italian seasoning
    • Pinch or two sea salt
    • 1/2 teaspoon cracked black pepper
    • 6 (15 ounce) cans small white beans (or navy beans), drained and rinsed
    • 4 cups veggie broth, hot
    • 2 tablespoons flat-leaf parsley, chopped
    • 1 teaspoon lemon zest
    • 2 tablespoons lemon juice



-Place a large Dutch oven, or heavy bottom pot, over medium-high heat;

-Once the pot is hot, add in a small drizzle of olive oil.  -Next, add  the butter, and allow them to melt together;

-Once butter is melted and sizzling, add in the diced onion, carrots and celery, and allow them to soften and saute for about 5 minutes;

-Next, add in the garlic, and once it becomes aromatic, add in the Italian seasoning, the sea salt and the pepper, along with the white beans, and stir to combine;

-Now add in the hot veggie broth, stir, and allow the stew to gently simmer for about 40-45 minutes, partially covered with lid;

-About half way through the cooking process, mash the beans a little bit with the back of your spoon, or with a potato masher, to break up the beans a little bit and release their natural starch to thicken the stew;

-After about 40 minutes, turn the heat off and finish the stew by adding in the chopped parsley, the lemon zest and the lemon juice;.   Yield: Serves about 6