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bean stew



(4-6 servings)


  • leek (1)

  • onion (1)

  • garlic (4-5 cloves)

  • extra virgin olive oil (2 Tbs)

  • parsnip (3-4)

  • carrots (3-4)

  • tomato (1-2)

  • cannellini beans (1 lb)

  • bay leaf (1)

  • mint (half a bunch)




  • In a large pot heat olive oil and saute onion and leeks with a pinch of salt for several minutes. 


  • Add chopped carrots and parsnip and saute for about 10 minutes. Mix in chopped garlic and tomatoes and combine well.


  • Add bay leaf, presoaked beans, and enough water to fully cover the beans, about 4 cups (1 L).


  • Bring to a boil, lower the heat and simmer for about 45 minutes or until beans are fully cooked (add more water if needed). Towards the end of cooking add mint tied with kitchen twine. Before serving take the mint bundle out out and serve with freshly chopped mint on top. 

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