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🍲 Rustic White Bean Polenta Stew

420 kcal · 40 min · 4 servings

Ingredients

• 400 g Chickpeas (can)
• 250 g Grape tomatoes
• 2 Stück Parsnips
• 1 Stück Celery stalk
• 1 Stück Onion
• 600 ml Vegetable broth
• 200 g Polenta (fresh or frozen)
• 30 g Parmesan
• 2 EL Olive oil
• 1 TL Thyme (dried)
• 1 TL Salt
• 1 Prise Black pepper

Instructions

1. 1. Peel the parsnips and cut them into small cubes. Wash the celery stalk and cut it into cubes as well. Peel the onion and chop it finely. Wash the tomatoes and halve them.
2. 2. Heat the olive oil in a large pot. Sauté the onion, parsnips, and celery for 5 minutes until they start to brown slightly.
3. 3. Add the soaked chickpeas, the halved tomatoes, the vegetable broth, and the thyme to the pot. Bring the soup to a boil.
4. 4. Reduce the heat and let the stew simmer for 20 minutes until the parsnips and chickpeas are very soft.
5. 5. Remove the pot from the stove. Taste the soup and season with salt and pepper. Cut the polenta into cubes and stir it into the hot soup until it has slightly dissolved and thickened the soup.
6. 6. Grate the Parmesan over the stew and serve the dish immediately in deep plates.

Nutrition per serving

• kcal: 420
• Protein: 18 g · Fett/Fat: 12 g · Carbs: 60 g