Vegan White Bean Stew with Fennel & Harissa ft Chad Sarno

white beans

🥗Healthier: cannellini beans

💰Cheaper: pinto beans

Pinto beans are often less expensive and can provide a similar texture.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Using water is a cost-effective option if broth is not available.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper and has a neutral flavor.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Crushed tomatoes can be less expensive and still provide a rich flavor.

Chop onions into coarse pieces.

Heat olive oil in a pot over medium to high heat.

Add chopped onions and fennel to the pot.

Cook until onions are translucent and fennel is softened, about 5-7 minutes.

Add white beans to the pot and stir.

Bring the mixture up to a simmer, adding more stock if necessary.

Add spinach to the pot and cover to let it steam until wilted.

Add parsley to the pot.

Turn off the heat and stir in butter or olive oil for richness.

Serve the ragu in a bowl topped with harissa and alongside crusty sourdough bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary