Potato Herb and Veggie Bean Stew

Super easy, super delicious! That’s all I gotta say on this one 🙂

2 tbsp olive oil

1 large yellow onion, chopped

2 cups sliced carrots

1 cup chopped celery

3 cups cubed red potatoes

3 cups chopped curly kale

1/3 cup nutritional yeast

2 tbsp dried rosemary

3 tsp dried thyme

1 1/2 tsp garlic powder

1 tsp all-purpose seasoning

1/4 cup chopped fresh parsley

2 cups cannellini beans

6 cups vegetable broth

Sea salt and black pepper

1 cup cooked brown rice pasta (optional)

  • Saute onions in olive oil in a large saucepan over medium heat for 10 minutes
  • Add carrots and celery and cook for five more minutes
  • Add potatoes, kale, nutritional yeast, rosemary, thyme, garlic powder and all-purpose seasoning and stir well to combine for a few additional minutes
  • Add parsley, beans, broth, salt and black pepper and bring to a boil
  • Once boiling, reduce to low heat and simmer for 20 minutes
  • Add pasta once cooked, if using

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About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

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