Ingredients
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2 (15 ounce) cans cannellini beans, rinsed and drained
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1 head garlic (15-20 cloves)
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2 tablespoons water
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3 -4 carrots, peeled and chopped
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3 stalks celery, chopped
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1 (14 ounce) can diced tomatoes
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2 bay leaves
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1 cup vegetable stock or 1 cup broth
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1 teaspoon salt (or to taste)
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1/4 teaspoon fresh ground black pepper
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1/2 cup fresh parsley
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1 tablespoon lemon juice
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2 medium yellow onions, chopped
Instructions
- Break the garlic bulb into cloves and peel off the skin, leaving cloves whole.
- If some of the cloves are very large, you may cut them in half lengthwise.
- Spray a large, non-stick pan lightly with olive oil.
- Add the onion and sauté until it turns a rich, medium-brown, about 5 minutes.
- Add the garlic, carrots ans celery and sauté for 1 more minute.
- Add the beans, tomatoes, bay leaves, and vegetable broth.
- Cover the pot and simmer for about an hour, adding water if it gets too thick.
- Stir in the salt and pepper.
- If you're serving the stew right away, add all the parsley and the lemon juice.
- If you're serving it later or at room temperature, add the parsley and lemon juice right before serving.