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Name: Bean and vegetable stew
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 5
Cuisine: Swiss
Ingredients: 1 medium Shallot chopped; 1 bunch Parsley chopped; 6 large Carrots; 4 stalks Celery; 1 medium Chili peppers chopped; 500 grams Tomatoes Cubed; 100 grams Sun-dried tomatoes; 2 tablespoons Tomato paste; 800 grams Navy beans 2 cans drained; 1 Cup White wine; Rosemary, thyme, sage Tied in bunch; 6 dl vegetable broth; 2 dl Heavy cream

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INGREDIENTS

1 medium Shallot ; chopped
1 bunch Parsley ; chopped
6 large Carrots
4 stalks Celery
1 medium Chili peppers ; chopped
500 grams Tomatoes ; Cubed
100 grams Sun-dried tomatoes
2 tablespoons Tomato paste
800 grams Navy beans ; 2 cans drained
1 Cup White wine
Rosemary, thyme, sage ; Tied in bunch
6 dl vegetable broth
2 dl Heavy cream

INSTRUCTIONS

Peel the carrots and cut them into pieces. Cut the celery into pieces. Chop the rosemary, sage and thyme. Add a generous amount of olive oil to a casserole and slowly sauté the chopped shallot, carrots and celery. Then add the peperoncino, garlic, half of the chopped parsley and the tomatoes.

Continue steaming until everything is fragrant and then add 1.5 tablespoons of chopped herbs. Then add the dried tomatoes and the tomato paste. Pour in the wine, bring to the boil and then add the stock. Add the beans and simmer for about 15 minutes. Finally, add the cream and the remaining parsley. Mix everything well, warm it up and serve with grated parmesan.

NOTES

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Bean and vegetable stew

1 medium Shallot chopped
1 bunch Parsley chopped
6 large Carrots
4 stalks Celery
1 medium Chili peppers chopped
500 grams Tomatoes Cubed
100 grams Sun-dried tomatoes
2 tablespoons Tomato paste
800 grams Navy beans 2 cans drained
1 Cup White wine
 Rosemary, thyme, sage Tied in bunch
6 dl vegetable broth
2 dl Heavy cream

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Nutrition

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Serving Size: 1 Serving (427g)
Recipe Makes: 5 Servings

Calories: 816
Calories from Fat: 190 (23%)

Amt Per Serving		% DV

	Total Fat 21.2g	28 %
	Saturated Fat 11.5g	57 %
	Monounsaturated Fat 5.7g
	Polyunsanturated Fat 3.3g
Cholesterol 65.8mg		20 %
Sodium 508.6mg		18 %
Potassium 3176.3mg		84 %
Total Carbohydrate 121g		36 %
	Dietary Fiber 44.6g	179 %
	Sugars, other 76.4g
Protein 41.6g		59 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 816

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