Tuscan White Bean Stew with Tricolor Salad

Ready in 1 hour

Serves: 4

Prep time: 20 minutes

Cook time: 45 minutes

This stew is quick, easy, and extremely tasty. It can be served warm or cold, so it's great for nights when you don't have much time to spend in the kitchen. The salad is a nice twist on a traditional salad, with a pleasing texture and crunch, especially from the walnuts. The pomegranate vinaigrette is sweeter than a traditional red wine vinaigrette and provides a pleasing balance for the bitter greens.

Top-ranked recipe named "Tuscan White Bean Stew with Tricolor Salad"

4.5 avg, 2 review(s) 100% would make again

Ingredients

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STEW
1/2 c. Carrots
1/4 c. Onion
1 Garlic
1/3 cup Celery
1 15-oz can Great Northern white beans
1 tbsp. Extra-virgin olive oil
2 c. Vegetable broth
1/8 teaspoon Rosemary
1/4 tsp. parsley; fresh
1/4 tsp. Thyme; fresh
1/2 tsp. Sea salt
SALAD
1/2 cup unsalted walnuts, raw; chopped
4 cups arugula; baby variety? (about 4 oz.)
2 small Belgian endives; cut lengthwise into 1/2" strips (about 3 c.)
1/2 small radicchio; one head sliced (about 3 c.)
DRESSING
3 tbsp. pomegranate juice
1 tbsp. Lemon juice
1 tsp. pomegranate molasses
1/2 tsp. garlic; minced (about 1 small clove)
1/2 tsp. Dijon mustard
1/2 tsp. Sea salt
1/2 tsp. Black pepper
6 tbsp. Extra-virgin olive oil

Original recipe makes 4

Servings  

Preparation

Stew: Rinse white beans, drain, and dry.

Mince garlic. Dice onions, carrots, and celery.

In a stockpot, heat oil over low-medium heat. saute onions for 2-3 minutes. Add carrots, celery, and garlic. saute for an additional 4-5 minutes or until vegetables start to become soft. Add vegetable broth, beans, and all herbs and spices. Simmer covered for 20-30 minutes, stirring occasionally. Remove from heat and serve, or chill for later.

Salad:Toast the walnuts in a small skillet over medium heat for about 5 minutes, until slightly darker in color. Stir frequently and watch closely to prevent burning. When toasted, remove the walnuts to a plate to cool. Place the toasted walnuts, arugula, endive, and radicchio in a large bowl and toss with the pomegranate vinaigrette.

Dressing: In a medium bowl, mix together the pomegranate juice, lemon juice, pomegranate molasses, garlic, mustard, salt, and pepper. Slowly whisk in the extra-virgin olive oil until

the dressing is slightly thickened. Alternatively, place all ingredients in a jar with a tight fitting lid and shake until well combined.

Credits

Added on Award Medal
Calories Per Serving: 624 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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