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
Instructions
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.
Add the water and vegetable stock paste or vegetable broth and let simmer for 20 minutes on medium heat.
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.
Season the stew with the juice of the lemon, sea salt and pepper.
Garnish the stew with a generous amount of herbs and hazelnuts.
Recipe by Heavenlynn Healthy at https://www.heavenlynnhealthy.com/cannellini-bean-stew-hazelnuts-dill/