This White Bean Stew with Goat Cheese recipe is an easy weeknight meal that everyone loves. The stew combines delicious winter flavors that are slow cooked in tomato sauce and infused with a touch a cumin. The goat cheese on top brings the final touch to the dish to add a deeper flavor.
2 cups of cannellini beans
5 large tomatoes diced
4 garlic cloves grated
1 tablespoon of olive oil
1/3 cup of fresh chopped cilantro
1 teaspoon salt
1 teaspoon pepper
1 tablespoon cumin
1 tablespoon of paprika
1/4 cup of goat cheese
In a large pot, heat up one tablespoon of olive oil. Add the garlic and the tomatoes. Cook for 5 minutes and puree with a potato masher. Add the spices, the beans and the cilantro. Add two cups of water and cover. Simmer for about 45 minutes. If the liquid reduces too much, add water to prevent the stew from burning. Top with goat cheese.
3 pieces of chicken on the bone
1/2 cup of mushroom diced
4 carrots peeled and diced
5 medium size red potatoes peeled and diced
1 onion finely chopped
2 zuchini peeled and cut into thin slices
1 bag of egg noodles
1/4 cup of fresh chopped cilantro
1 tbsp of olive oil
1/2 tsp of all spice
Preheat the oven to 400. In a large pan, arrange the pieces of chicken with the mushrooms. Add olive oil, salt, pepper and oil spice. Bake for 1 hour. Once ready, remove from the oven and set aside.
Add all the vegetables in a large pot and fill up with water. Add salt, pepper, curcuma and let it simmer for 45min. When the chicken has cool down, pull the meat from the chicken and shred into small pieces. Add to the pot and cover.
Add the egg noodles about 5-6 minutes before the end. Adjust seasoning if needed.
This is my fall favorite soup, when the weather starts cooling down. It’s the perfect combination of flavors with the right amount of ingredients. Easy and healthy, I always enjoy making it with or without chicken.
- 3-4 pieces of chicken on the bone
- 5 medium size potatoes, peeled and diced
- 4 carrots, peeled and chopped
- 2 stalks of celery, chopped
- 2 medium size onions, peeled and chopped
- 1 bunch of fresh parsley, chopped
- 1 bunch of fresh cilantro, chopped
- 1/3 cup of fresh dill, chopped
- 1 tsp of curcuma
- 2 large eggs
- 2 tbsp of vegetable oil
- 2/3 cup of matzo meal
Fill up a large pot with water. Add salt, pepper and curcuma and mix. When the water starts boiling, add the pieces of chicken and cover for about 45min. When ready, remove the chicken and set aside.
In a large pot, combine all the vegetable with salt and pepper. Fill up with water and place on the stove. Pull the meat from the chicken and shred into small pieces. Add it to the pot as well as all the herbs.
While the soup is on the stove, prepare the matzo ball. In a small bowl, mix the oil and the eggs. Add the matzo mill and mix very well. Refrigerate for 20min. Once it’s chilled, form small round balls and add to the pot. Cook the soup for an other 20min.