Vegan/vegetarian white bean stew. 5/14/19

Today I went to see my doctor who prescribed a course of treatment for my bronchitis. I am feeling better right away! And am I hungry.

We started our dinner with chickpea crostini. This is a combination of mashed chickpeas, olive oil, green onions, parsley, lemon juice, salt, pepper and sumac spread on a toasted Italian crouton. Yum, so good!

Chickpea crostini

For our main course we made this simply delicious vegetable stew. Use whatever vegetables that are in your refrigerator and larder. Cut them up in similarly sized  chopped pieces. Sauté the vegetables. Add 2 cups veg stock and 2 cups water plus the drained tomatoes from a 14 ounce can and a can of drained small white beans. If you are making a vegetarian dish you might add a parmesan rind or two. Bring it to a boil. Add orzo, ditalini, or noodles and cook until al dente. Add some greens. Part of the contents of a spinach salad pack is easiest. Let it wilt in the hot liquid. Garnish with olive oil, green onions and parsley.

White bean stew

In my stew the vegetables are onions, garlic, carrots, canned petite-diced tomatoes, celery, and pimentos. The pasta is ditalini and I used a Spring Mix pre-packaged salad mix. While my canapés are vegan, my stew is vegetarian since I used the Parmesan rinds which give the broth a great depth of flavor. We will have plenty of leftover stew for lunches.



This entry was posted in Easy, Italian, Legumes, Mediterranean, Pasta, Vegan, Vegetables, Vegetarian and tagged , , , . Bookmark the permalink.

3 Responses to Vegan/vegetarian white bean stew. 5/14/19

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