Greek White Bean Stew with Herbs

Instructions

1. Step 1

   Heat the olive oil in the large pot over medium heat. Add the onion, carrots, and celery; cook until the onion is soft and translucent, stirring occasionally.

   Timer: 8 min (fixed)

   Ingredients used: 180.0 gr Carrot, 100.0 gr Celery, 45.0 ml Extra Virgin Olive Oil, 200.0 gr Onion

   Cookware: large pot, wooden spoon

2. Step 2

   Stir in the garlic, tomato paste, and oregano. Cook over medium heat until the garlic is fragrant and the paste darkens slightly.

   Timer: 1 min (fixed)

   Ingredients used: 3.0 gr Dried Oregano, 12.0 gr Garlic, 30.0 gr Tomato Paste

   Cookware: large pot, wooden spoon

3. Step 3

   Add the tomatoes, vegetable stock, bay leaves, salt, and black pepper. Bring to a boil over high heat.

   Timer: 5 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 2.0 gr Black Pepper, 6.0 gr Salt, 400.0 gr Tomato, 720.0 ml Vegetable Stock

   Cookware: large pot, wooden spoon

4. Step 4

   Reduce to low heat, partially cover, and simmer until the vegetables are tender and the broth has thickened slightly.

   Timer: 20 min (fixed)

   Cookware: large pot

5. Step 5

   Drain and rinse the white beans in the colander, then stir them into the stew. Simmer uncovered over low heat until heated through and the stew is thick but still spoonable.

   Timer: 15 min (fixed)

   Ingredients used: 720.0 gr White Bean

   Cookware: colander, large pot, wooden spoon

6. Step 6

   Remove and discard the bay leaves. Stir in the parsley, dill, and lemon juice, then cook over low heat just until the herbs soften.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 gr Dill, 30.0 ml Lemon Juice, 20.0 gr Parsley

   Cookware: large pot, wooden spoon