Category
Stew
Servings
4
Prep Time
10 minutes
Total Time
30 minutes
A stew like no other! Keep your tummy happy with this high-protein and hella delicious dish!
Ingredients
-
2 Onions (chopped!)
-
2 Carrots (chopped!)
-
2 Stalks of Celery (chopped!)
-
4 Cloves of Garlic (minced!)
-
½ Teaspoon of Hot Pepper Flakes
-
1 Teaspoon of Fennel Seeds
-
2 Tablespoons of Tomato Paste
-
1 Heaping Cup of Cabbage (finely chopped!)
-
2 Yukon Gold Potatoes (cut into ¼ -inch pieces!)
-
1 Can of White Kidney Beans (drained and rinsed!)
-
3 Cups of Vegetable Stock
-
1 Cup of Frozen Peas
-
1 Cup of Ricotta Cheese (optional)
-
Lemon (optional)
-
Arugula (for garnish)
-
Salt (to taste!)
-
Freshly Ground Black Pepper (to taste!)
Directions
Heat 2 tablespoons of olive oil in a large, high-sided saute pan. Cook the onion, carrots, celery, garlic, hot pepper flakes and fennel seeds for 4-5 minutes (be sure to stir frequently!)
Add in the tomato paste and cook for a few more minutes while stirring.
Add the cabbage, potatoes, white kidney beans and vegetable stock
Increase the heat to high and bring the mixture to a boil
Cover the pan, lower the heat and simmer for another 10 minutes
Uncover the pan, season the mixture with salt and pepper, then add the peas
Cover the pan once again and cook for another 10 minutes (or until the potatoes are tender!)
Using a ladle, scoop the stew into bowls
Top the stew with a tablespoon or two of ricotta, lemon zest, a squeeze of lemon and a few arugula leaves (if desired)
Tips from Chef Pino
Notes: Substitute the ricotta with silken tofu or non-dairy ricotta in this dish to make it vegan friendly!
