Name: White Bean and Spring Vegetable Stew
Yield: 8 servings
Ingredients: 1 lb. dried large white beans (such as lima or gigante), soaked overnight, drained; 1 onion, trimmed, peeled, halved through core; 3 ribs celery, trimmed, halved; 1 oz. dried shiitake mushrooms (about 10 large caps); 8 sprigs parsley, plus ¾ cup parsley leaves with tender stems; 1 head of garlic, halved, plus 1 garlic clove, finely grated; 1 Tbsp. plus 1 tsp. kosher salt, plus more; ¾ cup plus 3 Tbsp. extra-virgin olive oil, plus more for drizzling, divided; ¾ cup mint leaves; 1 bunch radishes; 1 bunch medium-size asparagus (about 1 lb.); 1 10-oz. bag frozen peas, thawed; 8 thick slices country or sourdough bread; 1 4" piece fresh horseradish root, peeled; 1 lemon, cut into 8 wedges

A single serving bowl of spring stew with white beans bright chopped green vegetables and shaved radish coins with a...

Photo by Emma Fishman, Food Styling by Susie Theodorou

This stew recipe is all about those lovingly cooked and seasoned dried beans and the glorious (vegan!) broth they create. Just keep in mind that for the best results, you have to soak the beans overnight. Though asparagus and peas scream “spring!” this really is a stew for all seasons—those veggies can be swapped with whatever looks good at the market, as long as they’re quick-cooking and/or thinly sliced.

Recipe notes

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