White Bean and Root Vegetable Stew with Gremolata

Serves 4

This braised vegetable and white bean stew was inspired by fellow recipe developer Irene Matys. Check out her Instagram page for more inspiring pictures and recipes.

Not a parsnip fan? Feel free to substiute green cabbage for the parsnips. I used cabbage for the photo.

You’ll need an oven friendly 3 qt. covered skillet for this recipe.

See Professional Home Economist tip below to make this vegetarian.


Stew Recipe:

1 Tbsp canola oil

1 onion, diced

6 cloves garlic, minced

6 anchovies, diced – see Professional Home Economist tip below

1 ½ cups chopped tomatoes OR one-398 mL can of tomatoes

2 ¼ cups cooked white kidney beans or one- 540 mL can white kidney beans, rinsed and drained

2 large carrots, scrubbed & chopped into chunks = 3 cups

2 parsnips, scrubbed & chopped into chunks = 2 cups chopped OR 1/2 green cabbage chopped = 4 cups

3/4 cup vegetable broth or stock

2 Tbsp. tomato paste



12 pitted kalamata olives

3 cloves garlic

¼ cup parsley

2-4 Tbsp extra virgin olive oil, your call

Zest of one lemon

  1. Make sure the oven rack is the in the centre of the oven. Preheat to 350°
  2. Heat an oven proof 3 qt. skillet or shallow Dutch oven over medium heat.
  3. Add oil and onions, sauté until golden in colour.
  4. Add garlic and anchovies, sauté for about 1 minute or until the anchovies start to dissolve.
  5. Add carrots, parsnips or cabbage and the cooked kidney beans and stir in well.
  6. In a small bowl or measurinbg cup mix together broth and tomato paste and pour into skillet. Bring to the boil, cover and turn heat off. Cook in the oven for 1 hour and 30 minutes (depending on how big you chopped the carrots this could take up to 2 hours) or until the carrots and parsnips or cabbage is very soft.
  7. Meanwhile make the Gremolata: Chop olives coarsely, add garlic and continue chopping. Add parsley and continue chopping until the three ingredients are very finely chopped. Place in a small bowl – add oil, zest & mix well, store in the fridge until serving time.
  8. When the vegetables are soft remove the stew from oven and let sit for 5 minutes.
  9. To serve: Divide equally between 4 bowls. Top each with ¼ of the Gremolata. Serve with or without whole wheat bread, naan, tortillia or pita.


Professional home economist tip:

To make this vegetarian omit the anchovies and add 1-2 tbsp. canola oil when you add the carrots and parsnips or cabbage. when serving sprinkle with feta cheese.

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