I am always surprised when I walk out to the garden.  I expect to see the parsnips and Jerusalem artichokes that are not yet ready for harvest, not the but late season tomatoes we are still getting.

They were perfect for a stew to serve to our vegetarian daughter when she came home to visit. It had a nice delicate flavor and was perfect when you tossed some torn baguette into your bowl.

Greek White Bean & Vegetable Stew

adapted from Jewish Food – The World at Table

2 cans Great Northern Beans, drained and rinsed

6 Tbsp olive oil, separated

2 onions, thinly sliced

4 carrots, peeled and diced

2 celery stalks, diced

2 garlic cloves, minced

1 bay leaf

1/4 cup flat leaf parsley (from the garden)

1/2 tsp dried oregano (from the garden)

3 tomatoes, chopped (from the garden)

2 tsp honey

2 cups water

Kosher salt & freshly ground black pepper

2 1/2 tsp red wine vinegar

Directions

Heat 4 Tbsp of the oil in a dutch oven over medium heat.  Add the onion, carrots, celery, garlic, and the bay leaf.  Cook, stirring often, until the vegetables are soft.

Add the beans, parsley, oregano, tomatoes, honey, water, salt and pepper and stir to combine.

Cover and simmer over low heat, stirring occasionally for 1/2 hour. Add the beans, stir and continue to cook for another 1/2 hour.

Remove the bay leaf, stir in the remaining 2 Tbsp oil and the vinegar. Serve hot with a good bread. Enjoy!

Serves 4 – 6