We love to make this white bean stew with this fresh root vegetable mash as part of our weekly meal prep. It's ideal to make a big batch on the weekend and enjoy throughout the week. Fresh, flavorful and modified easily to be vegetarian, or not.
WHITE BEAN STEW
Ingredients:
- 1 tbsp oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 large carrot, finely chopped
- 1 leek, chopped
- 2 tbsp tomato paste
- 2 14 oz. cans chopped tomatoes
- 1 14 oz. can butter beans, drained
- 2 14 oz. cans cannellini beans, rinsed and drained
- ¾ cup dry cider
- 1 cup Broth Masters Bone Broth
- A few sprigs thyme, leaves only
- 2 sausages (optional)
- 1 tsp olive oil per portion
This recipe uses Broth Masters Bone Broth to elevate the richness and nutritional value of the stew, delivering deep umami flavor and added collagen benefits.
Cannellini beans and butter beans create a creamy base that makes this white bean stew high in protein and fiber, ideal for vegetarian and flexitarian diets alike.
Directions:
- Heat oil in a large pan and sauté the onion, garlic, carrot and leek until soft.
- Add the tomato paste, chopped tomatoes, butter beans, cannellini beans, cider, Broth Masters Bone Broth, thyme and simmer for 15-20 mins until the stew has thickened and the vegetables are tender.
- If you’re adding sausages to any portion, snip each sausage into 3-4 chunks.
- Heat the olive oil in a frying pan and brown the chunks for 5 mins, then stir in appropriate portions of the stew and gently simmer for the remaining cooking time. Serve with the mash.
For meal prep, this white bean stew stores beautifully in the fridge for up to 4 days and freezes well, making it a convenient make-ahead dinner option.
Pair with crusty bread or a side salad for a balanced, nutritious meal that’s both hearty and delicious.
POTATO, PARSNIP, PARSLEY MASH (3P MASH)
Ingredients:
- 2 lbs Yukon gold potatoes
- 4 parsnips 4 cups water
- ¾ cups sour cream
- 2 tbsp butter
- ¼ cup chopped parsley
- Cheddar cheese (optional)
This creamy 3P mash blends Yukon gold potatoes and sweet parsnips for a silky texture, enhanced by tangy sour cream and aromatic parsley.
The cheddar cheese option adds a sharp, savory depth to the mash—perfect for those craving a richer flavor profile.
Directions:
- Peel potatoes, and parsnips, cut into chunks, and boil in salted water for 15 mins or so until tender.
- Drain, return to the pan and mash with sour cream, butter, grated cheddar and chopped parsley.
- Season. If you like, put the mash in a heatproof dish, dot with butter and place under broiler for a few mins for a golden and crisp finish.
This mashed potato and parsnip blend is a perfect side dish for fall and winter meals, and its smooth, fluffy texture complements hearty stews and roasted meats alike.
Rich in vitamin C, potassium, and fiber, this parsnip mash is a delicious way to add extra nutrients to your dinner table.