Eosinophilic Esophagitis Friendly Vegan Italian White Bean Stew
Total time50 min
Prep time15 min
Cook time35 min
4.8(11)
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Learn more āIngredients
4 servings
- 3 tbsp olive oil, plus more for drizzling
- 1 medium yellow onion, finely diced
- 4 garlic cloves, thinly sliced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- Ā½ tsp red pepper flakes
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 3 cups vegetable broth
- 1 parmesan rind (optional)
Can be omittedparmesan rind
- 4 cups lacinato kale, stems removed and leaves roughly chopped
- 1 tbsp fresh lemon juice
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- crusty bread, for serving (optional)
Can be omittedcrusty bread
Instructions
- 1
Heat 3 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 7ā8 minutes.
- 2
Add the garlic, red pepper flakes, oregano, and thyme and cook, stirring constantly, until fragrant, about 1 minute. Watch the garlic closely so it does not brown.
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