This is an extremely flexible stew can use up much of what you’ve got on hand. It’s vegetarian by nature, but feel free to start the pot with sausage if you’re feeling more carnivorous.  Has a great range of consistencies and flavours that will keep most people guessing but in a good way.

Time:

40 min

Serves:

4

Good for:

• Perfect for using leftovers
• Hearty and rustic for those winter days
• Light and healthy dinner or lunch

Ingredients:

• 1 large bunch (or 2 small bunches) of broccoli
• 1/4 cup olive oil, plus more for drizzling
• 4 garlic cloves, thinly sliced
• 1 medium red or yellow onion, thinly sliced
• Kosher salt and black pepper to taste
• 2 to 3 tbsp harissa (or tomato paste with optional red pepper flakes)
• 3 (15-ounce) cans large white beans, such as cannellini, butter or great Northern, drained and rinsed
• 4 cups vegetable or chicken broth
• 1 lemon, halved for squeezing
• 2 ounces feta or other salty cheese, such as queso fresco or pecorino, crumbled
• 1 cup parsley or cilantro

Kitchen things you’ll need:

• Large pot
• Wooden spoon or spatula

Making it:

• Tear broccoli into bite-size pieces and set aside.
• Chop the stems into about ¼ inch pieces; set aside.\
• Heat ¼ cup olive oil in a large pot over medium heat.
• Add garlic and onion, and season with salt and pepper.
• Cook at medium stovetop heat, stirring occasionally, until lightly browned and sizzled at the edges, 4 to 6 minutes.
• Add harissa (or tomato paste and a pinch of red-pepper flakes), and stir to coat in the oil.
• Cook until the harissa is a nice brick red colour, the sugars start to caramelise and the oil turns a nice vibrant fiery orange colour, about 2 minutes.
• Add beans, and season with salt and pepper.
• Using a wooden spoon or spatula, crush a few beans to release their creamy interior.
• Add the broth and season with salt and pepper.
• Bring to a simmer and cook until you’ve reached your desired consistency (less time for a brothier soup, more time for a thicker stew), generally 15 to 20 minutes.
• Add lemon juice, and stir to wilt the greens.
• Season with salt, pepper and more red-pepper flakes if you want it spicier.
• Serve with feta and parsley.

Tips/notes:

• You can serve with fried or medium-boiled eggs for extra flavour.
• You can use Kale as an alternative to the broccoli with the thick stems separated.