White Bean, Pumpkin & Kale Stew

Serves: 6
Cooks in: 1 hour
Difficulty: 3/10
Gluten free

Ingredients

3 cups cooked white beans, like butterbeans or cannellini beans 

1 large onion, finely chopped

1 medium pumpkin, peeled, deseeded, and chopped small

2 celery stalks, finely chopped

3 carrots, peeled & finely chopped

4 garlic cloves, minced

1 handful dried porcini mushrooms, rehydrated in 1 cup/250ml boiling water

3 medium potatoes, peeled and diced

3 tbs miso paste

1 tbs mixed dried herbs

1 bay leaf

2 tsp sea salt 

1 litre vegetable stock or water

Big handful fresh greens, like kale, spinach or cabbage 

Garnish 

Rocket leaves (optional, for serving)

Pumpkin seeds

Flaked almonds

Tahini

Finely chop the onion, pumpkin, celery, garlic, and carrots. Soak the dried porcini mushrooms in boiling water until softened, then chop them finely and reserve the soaking liquid. Heat a large saucepan over medium heat and sauté the onion, pumpkin, celery, carrots, and garlic with a pinch of salt until the vegetables have softened and released their natural sweetness. Stir in the chopped rehydrated mushrooms, dried herbs, and a bay leaf, then pour in the reserved mushroom soaking liquid, being careful to avoid adding any sediment.

Add the miso paste, cooked white beans, and vegetable stock or water to cover, bringing the mixture to a gentle boil before reducing it to a simmer. Stir in the diced potatoes and continue cooking for about 20 minutes, or until the potatoes are tender and the stew has thickened. Serve with rocket leaves, pumpkin seeds, flaked almonds, or a drizzle of tahini for extra richness, alongside a hearty loaf of rye bread or another preferred bread.

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