Hearty, delicious, and perfect for cold winter nights this vegetarian stew with crispy fingerling potatoes will fill you up and keep you cozy.
Personally, I love meals that are packed with nutrient-dense veggies, easy to make and utterly filling. Which is why this dish is so great. So, ditch the pizza and whip up this healthy and delicious dinner!
What You’ll Need: Serves 4
- ½ large white onion, diced
- 3-4 stalks of celery, chopped small
- one large carrot, sliced thin
- 3 tablespoons butter
- 4 tablespoons olive oil
- 1 can crushed roasted tomatoes, with juice
- 2 cups veggie stock
- 10 fingerling potatoes, cut in half
- 1 tablespoon garlic paste
- 1 can cannellini beans, with juice
- 2 handfuls of chopped kale
- 1 ripe lemon
- red chili pepper flakes
- salt and pepper
- 1 tablespoon of dried parsley
- Grab a large sauté pan and place it over medium high heat.
- Add 2 tablespoon of olive oil to the pan.
- Add your diced onion, chopped celery, and carrot. Allow these veggies to soften and lightly brown. Add salt and pepper to taste.
- While the veggies are cooking, grab a second pan and place it over medium high heat. Add the remaining 2 tablespoon of olive oil.
- Once the oil is hot place the fingerling potatoes on the pan, sliced side down.
- Allow them to soften on the inside and get crispy on the outside. Once they begin to brown add 1 tablespoon of garlic paste to the pan and 2 tablespoons of butter. Stir well.
- Turn off the heat and set aside.
- Head back over to your sauté pan with the veggies, and add in 1 tablespoon of butter and 1 can of crushed roasted tomatoes with the juice.
- Also add in 2 cups of veggie stock. Stir well!
- Take the crispy fingerling potatoes and dump them into the sauté pan with the veggies, tomatoes, and stock. Mix well.
- Be sure to get all of the crispy pieces from the bottom of the fingerling potato pan into the stock.
- Reduce the heat to medium low and add in your kale, cannellini beans, red pepper flakes, and dried parsley. You may also want to add some more salt and pepper. Taste it and see what you think.
- Let it simmer on low heat for about 1 hour.
- Before you are ready to serve your vegetarian stew, squeeze the juice of one lemon over everything and stir well.
Author: Sarah Thomas-Drawbaugh
Sarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!