Creamy Brothy Bean Stew with Crispy Artichokes
This quick and hearty white bean stew features a rich, naturally creamy broth topped with crispy roasted artichokes and a vibrant garlicky herb oil. It is packed with plant-based protein and fiber for a comforting and nutritious meal. Finish with a drizzle of truffle oil for an elevated touch.
For the Bean Stew
- 2 tbsp olive oil divided
- 3 cloves garlic thinly sliced
- 1 rib celery finely diced
- 1 small leek finely diced
- ½ cup fennel finely sliced and chopped
- 1 can cannellini beans 400g, drained
- ¾ - 1 cup vegetable stock
- ¼ cup vegetarian parmesan cheese grated, or 2-3 tbsp nutritional yeast
- salt and black pepper to taste
- 1 drizzle truffle oil optional, for serving
For the Crispy Artichokes
- 1 jar chargrilled artichokes mainly drained, reserve a little oil
For the Garlicky Herb Oil
- 20 g fresh coriander
- 20 g fresh basil
- 5 g fresh chives
- 3 - 4 tbsp olive oil
- salt and black pepper pinch
For the Herb Oil
Combine coriander, basil, chives, olive oil, salt, and pepper in a small blender or spice grinder. Blitz until smooth, or finely chop ingredients by hand.
For the Bean Stew
Heat 1 tablespoon of olive oil in a non-stick pan over medium-low heat. Add the sliced garlic and cook until golden brown. Remove garlic from the pan and set aside.
Add the remaining olive oil to the same pan and sauté the celery, leek, and fennel over medium heat for 3 to 4 minutes until softened.
Add the drained cannellini beans and mash some with the back of a spatula to create a creamy texture.
Pour in the vegetable stock and simmer for 5 to 10 minutes until thickened.
Stir in the vegetarian parmesan cheese or nutritional yeast, salt, and pepper until melted and well integrated into the stew.
To Serve
Ladle the warm brothy beans into serving bowls.
Top with crispy roasted artichokes, the reserved golden garlic slices, a drizzle of herb oil, and optional truffle oil.
- Smashing part of the cannellini beans releases their starches, giving the broth a naturally creamy consistency without needing dairy cream.
- Leftover herb oil can be refrigerated in a sealed jar for up to 3 days.