My Snow-Day Comfort Food: White Bean Stew with Butternut Filets

>> Thursday, February 5

Just…I don’t need to explain. Butternut has a reason for its name, and with a light steaming it melts over this country-style stew like dairy-fresh cream. Heavenly. The soup itself is essentially the stewed version of White Bean Bucket Salad, because I can't get enough of the flavor, all the ingredients are local and seasonal (except gomashio, kombu, and tahini!) and because it's such a satisfying, nutritious meal. I owe much inspiration for this one to my mom, for her insistence on white beans as super-foods, and Farmgirl Susan for her Roasted Garlic Lover’s White Bean Soup. Enjoy a bowl while nestled with a frost-laced view of winter and a slice of recycled bread, my gluten-free specialty.

White Bean Stew with Butternut Filets


  • 2 cups cooked white beans (if cooked with kombu seaweed, save the water)
  • 4-6 cups kombu stock (or water/veggie stock)
  • 4-5 carrots
  • 1-2 potatoes
  • 2 turnips
  • ½ head of celeriac
  • 10 slices of butternut squash
  • 1 onion
  • 1 head of garlic
  • 1 big sprig of fresh rosemary, chopped
  • 2 tbsp tahini
  • 2 tsp thyme
  • 2 tsp oregano
  • salt and pepper to taste, and/or gomashio garnish (mmmmm)
  • ¼ medium white cabbage
  • 2 tbsp oil
  • a splash of rice wine or apple cider vinegar (opt.)
  • ½ cup sprouted chickpeas (opt; garnish)

  1. In a soup pot, bring your stock to a boil and add carrots, potatoes, celeriac, onionsand turnips, all coarsely chopped. Cook until potatoes are almost finished.
  2. Meanwhile, separate the garlic cloves and put, unpeeled, in a little oven-safe dish, sprinkled with water and covered with tinfoil. Bake for 30 minutes at around 350 F.
  3. Add the cabbage, finely chopped, the beans, and herbs to the soup and simmer until the cabbage is soft.
  4. Peel the garlic and put it in a medium sized bowl (or food processor, blender, etc) with 1/3 of the soup and the tahini. Blend until fairly well-combined, and add back to the rest of the soup with a splash of vinegar if using. Blend more if desired, or add more stock as needed. But really, thick is gooood!
  5. Heat oil in a frying pan and add the chickpeas and squash slices. Turn a few times to coat with oil, then add a splash of water, quickly cover, and steam until both are just tender.
  6. Add a pinch of gomashio (or salt), turn quickly, and remove from the heat.
  7. Serve the soup with the squash and chickpea mixture on top, and fresh oregano or thyme if available.


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