Lemony Mediterranean Potato and Cannellini Bean Stew
Prep Time
15mins
Cook Time
30mins
Total Time
45mins
This meatless dish is full of flavor. Serve it with some good bread for a complete meal. You can serve some crumbled feta on the side for sprinkling on the dish at the table. Garnish with some fresh lemon slices for an eye-appealing effect.
6medium-sized potatoesabout 7 cups / 1.75 liters, cut into 1-inch / 5 cm chunks
2cups/ 500 ml cannellini beansor 1 14 oz / 398 ml can
2cups/ 500 ml sliced cabbage or kalesee * in recipe instructions
1/2cup/ 125 ml lemon juice
1cup/ 250 ml vegetable stock
1/4cup/ 60 ml fresh chopped parsley
2teaspoons/ 10 ml dried oregano
1teaspoon/ 5 ml dried rosemary
12kalamata olivespitted and quartered
1/4cup/ 60 ml sliced sundried tomatoes
Freshly ground pepper to taste
Instructions
Heat a large saucepan or Dutch oven over medium heat.
When pan is hot, add oil and swirl to coat bottom of pan. Add onions and cook for 2-3 minutes or until softened. Add garlic and cook 1-2 minutes longer. Do not let the onions and garlic brown. If they start to brown, turn down the heat in the pan.
Add potatoes, beans and cabbage and toss gently with onions. (*If you are using kale, do not add until after the dish has simmered for 15 minutes or the kale will get overcooked.) Add lemon juice, stock, parsley, oregano, rosemary, olives and sundried tomatoes and pepper and heat mixture to boiling point. Reduce heat to a simmer and cover pot.
Simmer covered for 20-25 minutes until potatoes are tender.Stir occasionally to make sure vegetables are not sticking. If there is still a lot of liquid in the pot when potatoes are done, remove the cover and simmer for an additional 5 minutes to reduce some of the liquid.