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!

Vegetarian Stew with Crispy Fingerling Potatoes, A Healthyish Brands Recipe

Looking for more delicious dinner ideas? Try my shellbow pasta with red sauce spinach and mushrooms or my baked macaroni and cheese with toasted tomatoes. 
Vegetarian Stew with Crispy Fingerling Potatoes, A Healthyish Brands Recipe

vegetarian stew - healthyish foods

Vegetarian Stew with Crispy Fingerling Potatoes

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Ingredients

  • ½ large white or yellow onion, diced small
  • 3-4 stalks of celery, chopped small
  • 1 large carrot, peeled and sliced thin
  • 3 tablespoons butter
  • 4 tablespoons olive oil, divided
  • 1 can crushed roasted tomatoes, with juice
  • 2 cups veggie stock
  • 10-12 fingerling potatoes, cut in half and rinsed in cold water to remove some of the starch. Pat the potatoes dry before adding them to the pan with the hot oil
  • 1 tablespoon garlic paste
  • 1 can cannellini beans, with juice
  • 2 handfuls of chopped kale, massge to release it flavor
  • 1 tablespoon lemon juice , fresh squeezed
  • red chili pepper flakes
  • salt and pepper, to taste
  • 1 tablespoon of dried parsley

Equipment

  • saute pan with sides
  • saute pan or skillet for the potatoes

Instructions 

  • Grab a large saute 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.

Prepare the potatoes:

  • Cut the finglerling potatoes in half and rinse them under cold water to remove some of the starch. Pat the potatoes dry and season them with salt and pepper before adding them to the pan with the hot oil.
  • Place a second saute pan or skillet 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. (about 15 minutes) 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 to your 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 add them into the saute 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 stew.
  • 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 everything 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.

Vegetarian Stew with Crispy Fingerling Potatoes, A Healthyish Brands Recipe

ENJOY!