Description
This hearty and comforting stew is a delightful way to warm up on a chilly evening, brimming with tender cabbage, creamy white beans, and earthy potatoes all simmered in a flavorful vegetable broth.
Ingredients
• 4 tablespoons Unsalted Butter (*see note)
• 5 cups (345 grams) Leeks (sliced thin, about two large leeks)
• 8 cups (440 grams) Green or Savoy Cabbage (cut into bite size pieces or thinly sliced** (see note))
• 2 cups (285 grams) Russet or Yellow Finn Potatoes (skins on, cut into small cubes, about two small potatoes)
• 8 cups (1.7 kilograms) Vegetable Broth (I use low sodium, ***see note)
• 4 Fat Cloves of Garlic (minced, add up to 6 cloves for more garlicy flavor.)
• 1/2 teaspoons Fine Sea Salt (+ more to taste, reduce to 1/4 tsp if using plant butter and adjust to taste)
• 1 3/4 cups (425 grams) Cooked Cannellini Beans (drained and rinsed)
• 4-5 Thyme Springs (tied)
• Squeeze of Lemon (to taste )
• Shaved Parmesan Cheese (for garnish (optional))
• Fresh Ground Pepper
Instructions
Melt butter in a large pot over medium-low heat until shimmering. Add leeks and cook, stirring often, until soft and lightly golden, about 10 minutes.
Stir in the cabbage and cook, stirring occasionally, until it begins to soften, about 9-10 minutes.
Add minced garlic, salt, vegetable broth, cubed potatoes, and the thyme bundle to the pot.
Bring the mixture to a simmer, then reduce heat and cook for about 20-40 minutes, or until potatoes are tender. Longer cooking will make them creamier.
Remove and discard the thyme bundle. Stir in the cannellini beans and a squeeze of lemon juice.
Heat through for about five minutes.
Taste and adjust salt and pepper as needed.
Garnish with parmesan cheese and fresh thyme if desired.
Store leftovers in a covered container in the refrigerator for up to three days or freeze.
Notes
Make sure to wash your leeks very thoroughly. Slice them thinly so they cook evenly and sweeten up beautifully in the butter.
Use a pot large enough to comfortably hold all the ingredients. This allows for even cooking and simmering.
Resist the urge to boil the stew rapidly. A gentle simmer is best for tenderizing the vegetables and allowing the flavors to deepen without becoming mushy.
Seasoning is a personal journey! Always taste your stew before serving and add more salt, pepper, or even a touch more lemon juice to get it just right for your palate.
If you prefer a thicker stew, you can mash a few of the cooked potato cubes against the side of the pot with your spoon before adding the beans.
- Prep Time: 30 minutes
- Cook Time: 45-60 minutes
- Category: Soup/Stew
- Cuisine: Comfort Food
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A