White Bean Stew

White Bean Stew


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Sherry wine vinegar and herbs enhance the pure flavors of this vegetable-themed dish. For an additional delicious touch, serve in a bread bowl that you can dig into when you're done with the stew.

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Serving Size / Yield

6 servings


  • 3 Tbs. Olive Oil
  • 1 C. Chopped Peeled Carrots
  • 1 C. Chopped Celery
  • 1 C. Chopped Shallots (about 4)
  • 2 Garlic Cloves, finely chopped
  • 1 C. Dry White Wine
  • 2 15-oz. cans White Beans, drained
  • 4 C. Vegetable Broth
  • 3 Fresh Thyme Sprigs
  • 1 Bay Leaf
  • 1 Tbs. Sherry Wine Vinegar
  • 2 Tbs. Assorted Chopped Fresh Herbs (such as tarragon, parsley, and chives)

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Heat olive oil in a medium-sized pot over medium heat. Add carrots, celery, shallots, and garlic to pot. Cook until soft, stirring for about 15 minutes (don't brown the vegetables). Add white wine and simmer until liquid is slightly reduced, about 7 minutes. Add white beans, broth, thyme sprigs, and bay leaf to mixture, and bring to boil. Reduce heat to medium-low and let the stew simmer 20 minutes. Remove thyme sprigs and bay leaf. Add more broth by 1/2 cupfuls to thin the stew, if desired. Mix in Sherry wine vinegar and chopped fresh herbs. Season with salt and pepper, and serve.

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