1 Tbsp Bertolli olive oil
1 Tbsp Kerrygold butter
1 yellow onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, pressed through garlic press
2 tsp Italian seasoning
Pinch or two sea salt
1/2 tsp cracked black pepper
6 (15 oz.) cans small white beans or navy beans, drained and rinsed
4 cups Swanson chicken stock, hot
2 Tbsp flat-leaf parsley, chopped
1 tsp lemon zest
2 Tbsp lemon juice
Add olive oil and butter into the pot, allow them to melt together.
Add in the diced onion, carrots and celery, and allow them to soften and saute for about 5 minutes.
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.
Add in the hot chicken stock, stir, and allow the stew to gently simmer for about 40-45 minutes, partially covered.
Half way through the cooking process, mash the beans a little bit with the back of your spoon, to break them up 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.