Skip to content

Vegetarian, Busy evenings

Root vegetable and white bean stew

This root vegetable and white bean stew serves 4, takes 60 minutes, is very easy to make, and costs about €1.40 per person. Carrots, turnips, leeks and potatoes simmer slowly with tomato, while the white beans go in near the end so they keep their shape. The trick is cutting the vegetables into large chunks and making it ahead of time.

A winter stew that simmers on its own, with root vegetables, white beans and tomato, best made ahead.

Root vegetable and white bean stew
Total time
1 h
Difficulty
Very easy
Cost per person
€1.40
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

This is the kind of dish that warms you up without much effort, a root vegetable stew simmered gently with tomato and broth. Carrots, turnips and leeks soften slowly, potatoes add body, and the white beans, stirred in later, keep their firm bite instead of turning mushy. The result is hearty and fragrant with thyme and bay leaf, nothing like the bland vegetable stews you might be picturing.

It's a fall and winter dish, the kind you make on a Sunday to last the week, or the night before a busy evening. Mon Chou recommends it for exactly that reason, it barely needs your attention once it's on the stove, and it tastes even better the next day. Serve it with grilled country bread on weeknights, or for a relaxed dinner with friends on a cold evening.

The ingredients

4 people

Pantry

  • Canned white beansoften in the pantry 800 g
  • Crushed tomatoesoften in the pantry 400 g
  • Vegetable brothoften in the pantry 50 cl
  • Bay leavesoften in the pantry 2
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Carrots 3
  • Turnips 2
  • Leeks 2
  • Potatoes 400 g
  • Onion 1
  • Garlic 2 cloves
  • Thyme 3 sprigs

Bakery

  • Country bread 4 slices

Allergens Gluten

The step by step recipe

  1. Cut all the vegetables into large, even chunks.

    Big pieces hold up better during the long simmer.

  2. Sauté the onion and garlic in the oil, then add the carrots, turnips and leeks. 8 min

    Let them pick up some color, it builds flavor.

  3. Add the potatoes, tomatoes, broth, thyme, bay leaves, salt and pepper.

    The broth should just barely cover the vegetables.

  4. Cover and simmer gently, then stir in the drained beans. 35 min

    Adding the beans later keeps them from breaking apart.

  5. Serve piping hot with slices of country bread.

    A drizzle of olive oil just before serving is perfect.

Our tips to get it right

  • Cut all the vegetables to roughly the same size so they cook evenly and none fall apart before the others are done.
  • Really let the onion, garlic and first vegetables brown before adding the liquid, that's what builds the deep flavor in the stew.
  • Taste and adjust the seasoning right before serving, since the tomato and broth shift the salt balance as the stew cooks.

The variations

  • Swap the white beans for green lentils, adding them at the same time as the potatoes since they need more cooking time.
  • For a richer version, add chunks of smoked sausage or bacon lardons along with the onion.
  • To save time, use frozen pre-cut vegetables and cut the simmering time down to 20 minutes.

What to serve it with

  • Grilled country bread
  • A simple green salad
  • A warm glass of apple cider

Storage

This stew keeps for 3 days in the refrigerator in a sealed container. It freezes well for up to 2 months, without the bread. Reheat it gently on the stovetop, adding a splash of water or broth if needed.

Questions about this dish

Can you use dried beans instead of canned white beans?

Yes, but soak them overnight and cook them for about an hour before adding them to the stew. Canned beans are simply more convenient for a weeknight meal.

Can you make this stew ahead of time?

Yes, it's actually recommended, since the flavors deepen as it sits overnight. Just reheat it gently the next day before serving.

Can you freeze this vegetable stew?

Yes, it freezes very well for up to 2 months in a sealed container. Thaw it in the refrigerator before reheating it gently on the stove.

How do you keep the potatoes from falling apart?

Cut them into fairly large chunks and don't simmer the stew longer than stated. Even sized pieces and gentle heat keep them from turning to mush.

How long does it take to make a root vegetable and white bean stew?

Count 1 h in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a root vegetable and white bean stew?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a root vegetable and white bean stew cost?

About €1.40 per serving, or €5.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

Busy evenings and family life

See all

Recipes with carrots

See all