Crystal Margarine Recipes
Prep: 10 min
Servings: 4 people
Simple, nourishing, and full of rustic flavour, this Tuscan White Bean Stew is the kind of meal that feels both wholesome and comforting. Crystal Margarine lays the foundation, gently sautéing onions, garlic, and vegetables to build deep, savoury flavour from the very first step. Creamy cannellini beans, fragrant herbs, and a hint of tomato create a rich, satisfying broth, while blending a portion of the stew adds natural thickness without heaviness. Finished with tender kale and fresh parsley, this cozy vegetarian stew comes together quickly and is perfect for weeknight dinners, served warm with crusty bread for dipping.
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ingredients
Ingredients
¼ cup
Crystal Margarine
1
yellow onion (diced)
4 cloves
garlic (minced)
2
carrots, large (diced)
3 stalks
celery (diced)
1 tbsp
tomato paste
1 can
cannellini beans (drained and rinsed)
4 cups
vegetable broth
½ tsp
salt
½ tsp
black pepper
1 tsp
oregano (chopped)
1 tsp
thyme (chopped)
1 tbsp
parsley (chopped)
1 tsp
red pepper flakes
4 oz
kale (roughly chopped)
directions
Heat the Crystal Margarine in a large pot over medium heat.
Add the onions and garlic and sweat for 5 minutes. Stir in the carrots and celery, and continue to cook until the vegetables begin to soften slightly.
Add the tomato paste and stir briefly to coat the vegetables. Continue cooking until the tomato paste becomes fragrant and darkens slightly. Add the cannellini beans, vegetable broth, salt, pepper, oregano, thyme, and red pepper flakes. Simmer for 10-15 minutes.
Blend about a third of the soup and add it back to the pot to thicken the soup slightly, being careful to leave some beans and vegetables whole.
Add the kale and cook for a few minutes, until wilted, then stir in the parsley. Adjust seasoning if needed and serve in a warm bowl with a side of toasted bread.
