White Bean Stew: Comfort Food For Lifting The Soul

1 tablespoon Bertolli olive oil
1 tablespoon Kerrygold butter
1 onion, small dice
2 carrots, small dice
2 celery stalks, small dice
4 cloves garlic, pressed through garlic press
2 teaspoon Italian seasoning
Pinch or two sea salt
1/2 teaspoon cracked black pepper
6 (15 ounce) cans small white beans (or navy beans), drained and rinsed
4 cups Swanson chicken stock, hot
2 tablespoons flat-leaf parsley, chopped
1 teaspoon lemon zest
2 tablespoons lemon juice

-Place a large Dutch oven, or heavy bottom pot, over medium-high heat;
-Once the pot is hot, add in a small drizzle of olive oil.
-Next, add back into the pot the olive oil and the butter, and allow them to melt together;
-Once butter is melted and sizzling, add in the diced onion, carrots and celery, and allow them to soften and saute for about 5 minutes;
-Next, add in the garlic, and once it becomes aromatic, add in about 2/3 of the reserved, as well as the Italian seasoning, the sea salt and the pepper, along with the white beans, and stir to combine;
-Now add in the hot chicken stock, stir, and allow the stew to gently simmer for about 40-45 minutes, partially covered with lid;
-About half way through the cooking process, mash the beans a little bit with the back of your spoon, or with a potato masher, to break up the beans a little bit and release their natural starch to thicken the stew;
-After about 40 minutes, turn the heat off and finish the stew by adding in the chopped parsley, the lemon zest and the lemon juice;
-Serve the stew with some nice, crusty bread to dip.


From:  Reciperoost