Guiso dorado de patata, col y alubias blancas, inspirado en Abruzzo

Ingredientes

• olive oil
• 1 medium onion - diced
• 2 large carrots - finely cubed
• sea salt
• 2 tablespoons nutritional yeast
• generous pinch of red pepper flakes
• 3 cloves of garlic - minced
• 4 oz shiitake mushrooms - stems removed, sliced
• 1 lb any starchy potatoes of choice - cut into 1" chunks
• freshly ground black pepper
• 1 1/2 tablespoons Dijon or grainy mustard
• 2 bay leaves
• 7 cups water or veggie broth/broth from cooking the white beans
• 1 small Nappa or white cabbage - cored and cut into 1" chunks
• 2 1/2-3 cups cooked white beans
• juice from 1 lemon
• handful of parsley - chopped, for serving

Preparación

1. 1

   Heat up a soup pot over medium heat and add some olive oil for sautéing. Add the onion and carrots, along with some salt and pepper, and sauté for about 8-10 minutes, until the onion and carrots are soft. Add the nutritional yeast, red pepper flakes, garlic, shiitake, and another pinch of salt. Stir and cook for another 8 minutes, or until the mushrooms are cooked through and any liquid that they release is evaporated. Add the potatoes, black pepper, mustard, and another pinch of salt, and give everything a stir. Add the bay leaves and water/broth and bring up to a simmer. Be mindful to use less salt if you are using a salted broth or more salt if using water. Using a wooden spoon or spatula, deglaze any brown bits from the bottom of the pan. Simmer, partially covered, for 20-25 minutes, until the potatoes are tender.

2. 2

   Add the cabbage and white beans, and bring the stew back up to a simmer. Simmer, partially covered, for another 15 minutes, until the cabbage is silky and tender. Turn off the heat. Add the lemon juice and stir it in. Taste for salt and pepper and adjust if needed. Serve the stew, garnished with parsley and a drizzle of olive oil. Enjoy!