* 1 white onion – finely chopped * 1 carrot – finely chopped * 1 stick of celery – Finley chopped * 2 garlic cloves – crushed * 200g mixed mushrooms – I used a mix of chestnut and shiitake – sliced * 2 cans (400g) of cannellini beans – drained and rinsed * 50g cavolo nero or kale – de-stemmed and finely chopped * 400ml veggie stock * 200ml unsweetened oat milk or more veggie stock * 1/2 tbsp white miso paste * 1/2 tbsp tamari sauce + extra for drizzling * 1 bay leaf * 2 tbsp olive oil * Salt & pepper to taste
###Instructions
1. To make the creamy broth, add 120g of cannellini beans to a blender together with the veggie stock and oat milk. Blend until smooth. Set to one side. 1. Add 1 tbsp of olive oil to a large pan. Once hot, add in the chopped onion. Cook for 8-10 minutes until the shallots start to caramelize. Add in the crushed garlic, bay leaf and cook for another couple of minutes. Keep stirring as garlic can burn very easily. Add in the miso paste and soy sauce, stir to combine and throw in the remaining cannellini beans and the creamy broth. Turn the heat down to a simmer and cook the stew for 20 minutes until it has started to thicken. Add in the chopped cavolo nero, mix everything together and cook for another 5 minutes until the cavolo nero has softened. 1. While the bean stew is simmering away, cook the mushrooms. Add the remaining oil to a frying pan and once it is hot, add in the sliced mushrooms. Cook them on a medium heat for 10 minutes until they starts to brown around the edges and all the water has evaporated. Drizzle with some tamari sauce and remove from the heat. 1. Serve the Cannellini Stew with the pan-fried mushrooms piled on top, a sprinkle of chopped parsley and a drizzle of extra virgin olive oil.
Do you have a website with this recipe instead of Instagram? I find it difficult to get recipes pulled down from Instagram. I use a app that scrapes websites to save recipes so I’d much rather do it that way.
2 Comments
###Ingredients
* 1 white onion – finely chopped
* 1 carrot – finely chopped
* 1 stick of celery – Finley chopped
* 2 garlic cloves – crushed
* 200g mixed mushrooms – I used a mix of chestnut and shiitake – sliced
* 2 cans (400g) of cannellini beans – drained and rinsed
* 50g cavolo nero or kale – de-stemmed and finely chopped
* 400ml veggie stock
* 200ml unsweetened oat milk or more veggie stock
* 1/2 tbsp white miso paste
* 1/2 tbsp tamari sauce + extra for drizzling
* 1 bay leaf
* 2 tbsp olive oil
* Salt & pepper to taste
###Instructions
1. To make the creamy broth, add 120g of cannellini beans to a blender together with the veggie stock and oat milk. Blend until smooth. Set to one side.
1. Add 1 tbsp of olive oil to a large pan. Once hot, add in the chopped onion. Cook for 8-10 minutes until the shallots start to caramelize. Add in the crushed garlic, bay leaf and cook for another couple of minutes. Keep stirring as garlic can burn very easily. Add in the miso paste and soy sauce, stir to combine and throw in the remaining cannellini beans and the creamy broth. Turn the heat down to a simmer and cook the stew for 20 minutes until it has started to thicken. Add in the chopped cavolo nero, mix everything together and cook for another 5 minutes until the cavolo nero has softened.
1. While the bean stew is simmering away, cook the mushrooms. Add the remaining oil to a frying pan and once it is hot, add in the sliced mushrooms. Cook them on a medium heat for 10 minutes until they starts to brown around the edges and all the water has evaporated. Drizzle with some tamari sauce and remove from the heat.
1. Serve the Cannellini Stew with the pan-fried mushrooms piled on top, a sprinkle of chopped parsley and a drizzle of extra virgin olive oil.
[Source](https://www.instagram.com/reel/DB_506AKUcG/)
This looks really good! Thanks for posting!
Do you have a website with this recipe instead of Instagram? I find it difficult to get recipes pulled down from Instagram. I use a app that scrapes websites to save recipes so I’d much rather do it that way.