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Creamy Three-Bean Stew

Made With:


Signature Vegan Vegetable soup

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.

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• Alternatively, serve with dollop of basil or sun-dried tomato pesto on top.

• Stew can also be made ahead, then reheated to order.


Total Time

50 min.

Serving & Size

1 1/2 cups (375 mL)

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

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
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Dietary Fiber g
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Vitamin A %
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
olive oil 1/4 cup 60  mL
thinly sliced garlic 3 tbsp 45  mL
finely chopped fresh thyme 2 tbsp 30  mL
chopped fresh sage 2 tbsp 30  mL
finely chopped fresh rosemary 1 tbsp 15  mL
white beans, drained and rinsed 2 cans (540mL each) cans (540mL each)
black beans, drained and rinsed 1 can (540mL) can (540mL)
kidney beans, drained and rinsed 1 can (540mL) can (540mL)
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.
Ingredients Weight Measure
Weight Measure
Campbell’s® Signature Vegetarian Vegetable Condensed Soup 1/2 tub (/2 lb) tub (908 g)
water 2 cups 500  mL
35% whipping cream 2 cups 500  mL
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).
Ingredients Weight Measure
Weight Measure
crusty Italian rolls
3. Preheat oven to 400°F (200°C). Heat rolls until lightly warmed.
Ingredients Weight Measure
Weight Measure
grated Parmesan cheese 1/3 cup 80  mL
finely chopped fresh parsley 3 tbsp 45  mL
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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