Cannellini Bean Stew with Hazelnuts and Dill
Prep time
Cook time
Total time
Serves: 4
  • 2 red onions
  • 2 garlic cloves
  • 250g of mushrooms
  • 1 fennel
  • 1 yellow bell pepper
  • 1 zucchini
  • 1 teaspoon of fennel seeds
  • 1 teaspoon of coriander seeds
  • 1 teaspoon of paprika powder
  • ½ teaspoon of cinnamon
  • ½ teaspoon of chili flakes
  • 2 tablespoons of tomato paste
  • 4 tablespoons of extra virgin olive oil
  • 1,5l (6 cups) of veggie broth or water (see below)
  • 4 tablespoons of home made vegetable stock paste if using water
  • 3 cans of cannellini beans (600g)
  • 1 lemon
  • 1 bunch of fresh parsley
  • 3 stalks of fresh dill
  • 2 stalks of fresh mint
  • 1 stalk of cilantro (optional)
  • ½ cup (75g) of hazelnuts
  • sea salt and pepper
  1. Wash the vegetables and cut them into bite-sized pieces. Chop the onion and garlic, and fresh herbs. Place all the spices on a small plate. Half the hazelnuts. Drain the cannellini beans.
  2. Add the spices to a large pot and heat for about 4 minutes until fragrant. Add the olive oil, onions and garlic and sauté for about 3 minutes. Then add the vegetables and tomato paste and sauté for another 3 - 4 minutes.
  3. Add the water and vegetable stock paste or vegetable broth and let simmer for 20 minutes on medium heat.
  4. Now add the cannellini beans and heat for another 5 minutes. While the beans are heating up, place the hazelnuts into a small pan and roast them on medium to high heat for about 5 minutes until fragrant.
  5. Season the stew with the juice of the lemon, sea salt and pepper.
  6. Garnish the stew with a generous amount of herbs and hazelnuts.
Recipe by Heavenlynn Healthy at