Potato and White Bean Stew with Saffron
with olive oil-toasted baguette

Name: Potato and White Bean Stew with Saffron
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 oz Fennel, diced, reserve fronds; 8 oz Zucchini, chopped; 8 oz Carrots, diced; 4 cloves Garlic, chopped; 12 oz Potatoes, Russet or Yukon gold, peeled and cubed; 1 can Beans, any white (14 oz / 397 g), drained and rinsed; 2 Tbsp Butter; 4 cups Stock, any type; 1 can Tomatoes, petite diced (14 oz / 397 g); 1 Bay leaf; 1/4 tsp Saffron threads (opt); 2 tsp Lemon juice; 1 Baguette, small, sliced at a bias; 3 Tbsp Oil, olive

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

Rustic and comforting, this French-inspired stew is easy to customize. Feel free to swap out the vegetables and / or beans. Just don't skip the lemon juice at the end - it will really help the other simple flavors to shine.

Proteins

Beans, white/cannellini

Cuisines

European - French

Ingredients

Metric

Servings:

Potato and White Bean Stew with Saffron:

Fennel - 4 oz , diced, reserve fronds
Zucchini - 8 oz , chopped
Carrots - 8 oz , diced
Garlic - 4 cloves , chopped
Potatoes, Russet or Yukon gold - 12 oz , peeled and cubed
Beans, any white (14 oz / 397 g) - 1 can , drained and rinsed
Butter - 2 Tbsp
Stock, any type - 4 cups
Tomatoes, petite diced (14 oz / 397 g) - 1 can
Bay leaf - 1
Saffron threads (opt) - 1/4 tsp
Lemon juice - 2 tsp

Olive Oil-Toasted Baguette:

Baguette, small - 1 , sliced at a bias
Oil, olive - 3 Tbsp

Prep

Fennel / Zucchini / Carrots / Garlic - Prep as directed and combine. You can chop and reserve some of the fennel fronds (the leafy part on top) for garnish if you’d like. (Can be done up to 5 days ahead)
Baguette - Slice at a bias and spread out in a single layer on a sheet pan.
Potatoes - Peel and cube potatoes.
Beans - Drain and rinse.

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Make

Turn on the oven’s broiler. Place an oven rack about 6” / 15 cm below the heat source.
Heat a large Dutch oven or saute pan (use one that has a lid) with butter over medium heat. Add fennel, zucchini, carrots, and garlic with a pinch of salt. Saute until the vegetables are starting to soften, 3 to 4 minutes.
Add stock, tomatoes (including liquid), potatoes, bay leaf, and saffron threads. Reduce heat to low-medium. Cover and simmer until potatoes are tender, 15 to 20 minutes.
When stew is nearly finished, brush the tops of the baguette slices with olive oil. Broil until golden brown and then flip and broil on the other side. (This should take 2 to 3 minutes per side, but watch the bread closely to prevent burning.)
Return to the stew and stir in beans and lemon juice. Discard bay leaf and season with some salt and pepper.
Ladle stew into serving bowls. Top with fennel fronds and serve with toasted bread. Enjoy!

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