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