White Bean and Garlic Stew

5 from 8 votes

Cooking garlic whole gives it a delicious, mellow flavor. Try it!

Servings:

Calories: 246kcal

2 15-ounce cans cannellini or great northern beans (about 3 cups), rinsed and drained
1 head garlic (the whole bulb–15-20 cloves)
2 tablespoons water
3-4 carrots peeled and chopped
2 medium yellow onions chopped
1 14-ounce can diced tomatoes
2 bay leaves
1 cup water
1 teaspoon salt or to taste
1/4 teaspoon freshly ground black pepper
1/2 cup fresh parsley
1 tablespoon lemon juice

Break the garlic bulb into cloves and peel off the skin. If you’d like, chop one of the cloves, but leave the others whole. If some of the cloves are very large, you may cut them in half lengthwise.
Heat a large, non-stick soup pot. Add the onion and sauté until it turns a rich, medium-brown, about 5 minutes, adding a tablespoon of water if it begins to stick. Add the garlic and carrots and sauté for 1 more minute.
Add the beans, tomatoes, bay leaves, and water. Cover the pot and simmer for about an hour, adding water if it gets too thick.
Stir in the salt and pepper. If you’re serving the stew right away, add all the parsley and the lemon juice. If you’re serving it later or at room temperature, add the parsley and lemon juice right before serving.
Serve over brown rice.