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    Seasonal Recipes

    Recipe for winter vegetable stew with white beans

    Karoline Boehm Goodnick for The Boston Globe

    Serves 4

    Serve this nutritious vegetarian stew of carrots, celery, parsnips, butternut squash, and canned white beans over long-grain brown rice.

    2tablespoons olive oil
    3large carrots, cut into ½-inch dice
    2stalks celery, cut into ½-inch dice
    3medium parsnips, cut into ½-inch dice
    ¾pound peeled, seeded butternut squash, cut into ½-inch dice
    1can (15 ounces) Great Northern or other white beans, drained
    1can (14 ounces) diced tomatoes
    3cups vegetable stock
    2tablespoons tomato paste
    1teaspoon chopped fresh rosemary
    1tablespoon chopped fresh thyme
    Salt and pepper, to taste

    1. In a soup pot over medium-high heat, heat the oil. Add the carrots, celery, and parsnips. Cook, stirring occasionally, for 10 minutes or until the vegetables begin to brown.

    2. Add the squash, beans, tomatoes, stock, tomato paste, rosemary, half of the thyme, salt, and pepper. Bring to a boil, lower the heat, and cover the pan. Simmer for 30 minutes or until all the vegetables are tender. If the stew seems dry during cooking, add more liquid. Taste for seasoning and add more salt and pepper, if you like.


    3. Ladle the stew over rice and garnish with the remaining thyme. Jean Kressy