A savory vegetarian stew of creamy, slow-cooked white beans simmered in a soothing vegetable broth made of onions, garlic and herbs and fi nished off with tender, wilted winter greens, a splash of bright lemon and crumbled feta cheese.
Prep Time: 20 minutes
Cook Time: 2 hours
3 tablespoons canola or grapeseed oil
1 large yellow onion, diced
5 cloves garlic, minced
2 celery stalks, diced
10 cups vegetable stock
1 pound dried white beans (such as cannelloni), soaked over night and drained
1 bunch spinach, chopped
1 bunch Swiss chard, chopped
1 bunch kale, chopped
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh rosemary
1 tablespoon lemon juice
½ cup crumbled feta*
Heat oil over medium heat in a large, heavy-bottomed pot. Add onion, garlic and celery and sauté until the onion has soft ened, about 8 minutes. Add stock and beans and bring to a boil. Reduce heat to a medium-low and simmer, stirring occasionally and adding water if needed, until beans are tender, about 1 ½ to 2 hours.
Once the beans are fi nished, add the spinach, chard, kale, oregano and rosemary. Stir and cook until greens are wilted, about 8 minutes. Stir in lemon juice then serve. Equally divide the feta among the servings.
* Most feta cheese is made without animal rennet. If you are following a vegetarian diet, double check to make sure that’s the case with the one you buy.