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Cannellini Bean & Cauliflower Stew

Serves 4

For the stew:
12 oz | 2 cups dried cannellini beans, soaked overnight, rinsed and drained
1 small cauliflower, chopped into small florets
4 tbsp olive oil
1 tsp paprika
2 small white onions, chopped
2 celery stalks, diced
3 garlic cloves, finely chopped
2 bay leaves
2 tsp fresh rosemary, chopped
12 fl oz | 1-1/2 cups vegetable broth, plus extra as needed
1/2 lemon, juiced
kosher salt
freshly ground black pepper

To garnish:
Parmesan cheese
rosemary sprigs, torn

 For the stew: Place the beans in a large saucepan and cover with water. Bring to the boil and cook at a steady simmer until tender, about 30-40 minutes. Drain well and set aside to cool.

Preheat the oven to 400°F.

Toss the cauliflower with 2 tbsp olive oil and paprika in a roasting pan. Roast for 25-30 minutes until lightly browned.

In the meantime, heat the remaining olive oil in a large saucepan set over a medium heat. Add the onion, celery, garlic and a pinch of salt, sweating for 6-7 minutes until softened.

Add the cooked beans, bay leaves, rosemary and broth. Cover and simmer over a low heat for about 30 minutes, adding more broth as needed if the pan starts to run dry.

Season to taste with salt, pepper and lemon juice.

Ladle into warm serving bowls and top with the roasted cauliflower, freshly shaved Parmesan and some fresh rosemary before serving.


Tags: beans, vegetarian, vegan, italian recipe, italian cooking, italian food, rosemary (1)  cauliflower (1)  

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