Vegan White Bean and Potato Stew

Step-by-step recipe

Step 1:

Place a thick-walled saucepan on the fire and pour in 2-3 tablespoons of olive oil.

Step 2:

Add 200 grams of finely chopped onion and a quarter teaspoon of salt. Fry, stirring, over medium heat until the onion begins to caramelize.

Step 3:

Add 2 tablespoons crushed garlic and 1/4 teaspoon chili flakes and cook, stirring, for 1 minute.

Step 4:

Add 150 grams of chopped celery stalk and 150 grams of small-diced carrots, 450 grams of diced potatoes.

Step 5:

Drain 220 grams of canned white beans and add the beans to the pan.

Step 6:

Season with salt to taste and pour in 1300 ml of vegetable broth. Stir, cover, and bring to a vigorous boil.

Step 7:

Reduce heat to low and simmer, covered, for 25-30 minutes, until potatoes are cooked through.

Step 8:

Finely chop the dill and parsley.

Step 9:

Lightly mash some of the potatoes with a potato masher to thicken the soup. Stir and cook for another 1-2 minutes over medium heat.

Step 10:

Add 100 grams of young spinach leaves and stir.

Step 11:

Turn off the heat, add a little lemon juice, 20 grams of parsley and 17 grams of dill to the soup.

Step 12:

Season with pepper to taste, drizzle with olive oil, stir, pour into bowls and serve.

Cooking tips

Yellow potatoes are best for this dish.

If you have new potatoes, they will cook in 20 minutes, but old potatoes will have to cook for 30-35 minutes.

If the stew seems too thick, add a little boiling water or hot vegetable broth. Don't add cold water, as it will completely ruin the flavor!