St. Patrick’s Day Stew

St. Patrick’s Day Stew


1 tbsp extra-virgin olive oil

pinch of salt

1/2 lb fingerling potatoes, cut in halves

1/2 lb carrots, peeled and chopped

4 cloves garlic, chopped

1/2 large yellow onion, thinly sliced

5 cups vegetable stock

1 1/2 cups pre-cooked white beans

1/2 medium cabbage, chopped

1/2 cup Parmesan cheese, freshly grated (optional)

Italian parsley, to garnish


Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes.

Stir in the garlic and onion and cook for another minute.

Add the stock and the beans and bring the pot to a simmer.

Stir in the cabbage and cook until the cabbage softens up a bit.

Serve with a dusting of cheese and sprig of Italian parsley.

View More Recipes

These recipes embody our commitment to wholesome, nourishing ingredients that celebrate the abundance of nature. Crafted with care and attention to detail, each recipe reflects our passion for health, flavor, and sustainability.