Spring stew

SERVES 4 V D P C
2 tbsp olive oil
4–8 pearl onions, halved
2 celery stalks, sliced
8 oz/225 g baby carrots, scrubbed, and halved if large
10½ oz/300 g new potatoes, scrubbed and halved, or quartered if large
3½–5 cups vegetable stock
14 oz/400 g canned navy beans, drained and rinsed
1½–2 tbsp light soy sauce
3 oz/85 g baby corn
¾ cup fresh fava beans
½-1 Savoy cabbage
1½ tbsp cornstarch
2 tbsp cold water
salt and pepper
½–¾ cup freshly grated Parmesan cheese or sharp cheddar cheese, to serve

Method

1. Heat the oil in a large, heavy-bottom saucepan with a lid. Add the onions, celery, carrots, and potatoes and cook, stirring frequently, for 5 minutes until soft. Add the stock, navy beans, and soy sauce, then bring to a boil. Reduce the heat, cover, and simmer for 12 minutes.
2. Add the baby corn and fava beans and season with salt and pepper to taste. Simmer for an additional 3 minutes.
3. Meanwhile, discard the outer leaves and hard central core from the cabbage and shred the leaves. Add to the pan and simmer for an additional 3–5 minutes, or until all the vegetables are tender.
4. Mix the cornstarch and water together in a small bowl until a smooth paste forms, then stir into the pan and cook, stirring, for 4–6 minutes, or until the liquid has thickened. Serve with cheese.

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