Recipe Details

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Tarragon and Vegetable Stew
Servings: x4
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Cuisine Type: French
Freezable:  Yes
Ingredients:
  • 2 tsp olive oil
  • 2 cups leek, chopped (~2)
  • 4 cloves garlic, minced (~1 1/2 tbsp)
  • 2 tsp fennel seeds
  • 1/4 tsp salt, sea
  • 16 potatoes, small red (baby), halved or quartered if large (~1 3/4 lb)
  • 3 cups tomatoes, canned diced, no salt added, not drained
  • 1 1/2 cups carrot, peeled, coarsely chopped (~3 1/4)
  • 1/2 cup wine, white dry
  • 2 cups beans, cannellini / white kidney beans no salt added, drained and rinsed
  • 3 tbsp tarragon, fresh, chopped fine
  • 3 tbsp parsley, fresh italian / flat leaf, chopped fine
Instructions:
  1. Cooking
    1. Heat the oil in a large pot over medium low heat.
    2. Add the leeks, garlic, fennel and salt; cover and simmer for 7 minutes, stirring occasionally.
    3. Add the potatoes, tomatoes, carrots and wine; cover and simmer for 15 minutes.
    4. Add the beans, tarragon and parsley and simmer for 3 minutes until beans are heated through.
    5. Divide among bowls and serve.
Nutritional Facts
Nutrient (per serving)% DV
Calories 40920%
Total Fat 4g6%
    Saturated Fat 1g3%
    Trans Fat 0g--
Cholesterol 0mg0%
Sodium 231mg10%
Total Carbohydrate 77g26%
    Dietary Fiber 14g55%
    Sugars 11g--
Protein 17g33%
Vitamin A 7158iu143%
Vitamin C 80mg133%
Calcium 261mg26%
Iron 9mg47%