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Creamy Three-Bean Stew

Creamy Three-Bean Stew
Total Time

30 min.

Serving & Size

1 1/2 cups (375 mL)

Add To Pantry

This vegetarian bean stew, spiked with garlic and fragrant herbs, makes a delicious lunch.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
olive oil 60 mL 1/4 cup
thinly sliced garlic 45 mL 3 tbsp
finely chopped fresh thyme 30 mL 2 tbsp
chopped fresh sage 30 mL 2 tbsp
finely chopped fresh rosemary 15 mL 1 tbsp
white beans, drained and rinsed 2 cans (540mL each) 2 cans (540mL each)
black beans, drained and rinsed 1 can (540mL) 1 can (540mL)
kidney beans, drained and rinsed 1 can (540mL) 1 can (540mL)
Campbell’s® Signature Vegetarian Vegetable Condensed Soup
1/2 tub (908 g)
1/2 tub (/2 lb)

Made with carrots, tomatoes, Great Northern beans and red lentils, this hearty home-style soup is slow-simmered with aromatic herbs and a dash of balsamic vinegar for a sweet, savoury flavour.

water 500 mL 2 cups
35% whipping cream 500 mL 2 cups
crusty Italian rolls
grated Parmesan cheese 80 mL 1/3 cup
finely chopped fresh parsley 45 mL 3 tbsp
Instructions
1. Heat oil in large rondeau set over medium heat; cook garlic, thyme, sage and rosemary for about 3 minutes or until garlic is slightly softened. Stir in white beans, black beans and kidney beans.
2. Cook, stirring, for about 5 minutes or until heated through. Stir in soup, water and cream; bring to simmer, stirring often. Cook for 20 to 25 minutes or until stew is thickened. Keep warm for service. Makes 9 cups (2 L).
3. Preheat oven to 400°F (200°C). Heat rolls until lightly warmed.

Recipe Tip

  1. Spoon 1 1/3 cups (330 mL) stew into serving bowl. Top with 1 tbsp (15 mL) Parmesan cheese and 1 tsp (5 mL) parsley. Serve with warm rolls.
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