vegandairy-freenut-free
White Bean, Potato and Parsnip Stew with Lemon
A hearty, nourishing stew with tender potatoes, parsnips, and white beans brightened with lemon zest and fresh parsley. Simple pantry-friendly comfort food that comes together in one pot.
By Linda Bailey •
15 min
Prep Time
30 min
Cook Time
45 min
Total Time
4
Servings
Ingredients
- 2 Tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 parsnips, peeled and chopped
- 2 medium potatoes, diced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 tsp dried thyme (or bay leaf if you have it)
- 1/2 tsp salt, plus more to taste
- Black pepper, to taste
- 4 cups vegetable broth (or water + bouillon)
- 2 (15-oz) cans white beans, drained and rinsed
- Zest of 1 lemon
- Juice of 1/2-1 lemon (to taste)
- Fresh parsley, chopped
Instructions
- 1Saute the aromatics
Heat olive oil in a large pot over medium heat. Add onion and cook 4-5 minutes until soft and translucent.
- 2Add vegetables and broth
Stir in garlic, parsnips, potatoes, carrot, celery, thyme, salt, and pepper. Cook 2-3 minutes to lightly coat everything in oil. Pour in broth. Bring to a gentle boil, then reduce to a simmer.
- 3Simmer until tender
Simmer uncovered 18-22 minutes, until vegetables are tender. Stir in white beans and simmer 5 more minutes.
- 4Finish and serve
Remove from heat. Add lemon zest and juice. Finish with parsley and adjust seasoning.
