Spanish Escudella with White Beans and Winter Vegetables
Escudella is a traditional Catalan stew that brings warmth to the coldest winter days. Our vegan version swaps out the meat for protein-rich white beans and seasonal vegetables, capturing the essence of its comforting flavors. Perfect for meal prep, this stew only gets better with time.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 cups carrots, diced
- 2 cups celery, diced
- 3 cups potatoes, peeled and cubed
- 1 small rutabaga, peeled and cubed
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon saffron threads
- 8 cups vegetable broth
- 2 cups cooked white beans
- 1 cup canned diced tomatoes
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, for garnish
- Lemon wedges, for serving
Method
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until the onion becomes translucent, about 5 minutes.
- Add the carrots, celery, potatoes, and rutabaga. Cook for another 10 minutes, stirring occasionally.
- Stir in the smoked paprika, dried thyme, bay leaf, and saffron threads. Cook for 1 more minute until the spices are fragrant.
- Pour in the vegetable broth and bring to a boil. Reduce the heat to low and let simmer, covered, for 45 minutes, or until the vegetables are tender.
- Stir in the cooked white beans and canned diced tomatoes. Simmer uncovered for another 20 minutes to blend the flavors.
- Season with salt and freshly ground black pepper to taste. Remove the bay leaf before serving.
- Garnish with fresh parsley and serve hot with lemon wedges on the side.