Vegetable and white bean stew | Women's Weekly Food
This hearty vegie-packed stew is ideal for warming up on cold evenings. And with only three steps it's incredibly easy aswell. Serve with crusty bread
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 teaspoon olive oil
- 1 small leek (200g), sliced thinly
- 1 medium carrot (120g), sliced thickly
- 1 shallot (25g), chopped finely
- 2 cloves garlic, crushed
- 2 tablespoons rolled oats
- 1 1/2 cup (375ml) water
- 2 tablespoons coarsely chopped fresh chives
- 1/2 cup (100g) canned white beans, rinsed, drained
- 2 teaspoons finely grated lemon rind
- 2 tablespoons sheep milk yogurt
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