Catalan Hearty Winter Vegetable and Bean Stew

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This rustic Catalan stew is the soul-warming heart of Catalonia's cold-weather cooking, packed with tender white beans, cabbage, and root vegetables simmered in a fragrant tomato and olive oil base. Inspired by the classic escudella but given a vegetable-forward twist, it delivers deep flavor and satisfying nutrition in one humble pot. Serve it with crusty bread rubbed with garlic for an authentic taste of the Pyrenees foothills.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 11 gFat
• 2 gSaturated Fat
• 58 gCarbs
• 13 gFiber
• 9 gSugar
• 16 gProtein
• 620 mgSodium
• 950 mgPotassium
• 160 mgCalcium
• 5 mgIron
• 32 mgVitamin C
• 290 mcgVitamin A

Ingredients

For the beans and sofrito base

• 1 cup dried cannellini or tarbais beans, soaked overnight (or 2 cans, 15 oz each, drained)
• 3 tablespoons extra-virgin olive oil, plus more for serving
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 leek, white and light green parts, rinsed and sliced
• 1 teaspoon sweet paprika
• 1 pinch of saffron threads (about 8-10 strands)
• 1 (14 oz) can crushed tomatoes

For the vegetables

• 2 medium carrots, peeled and cut into 1/2-inch rounds
• 2 medium potatoes, peeled and cubed
• 1 medium turnip, peeled and cubed
• 1 small head savoy cabbage (about 1 lb), cored and roughly chopped
• 2 celery ribs, sliced
• 1 small zucchini, halved lengthwise and sliced
• 2 bay leaves
• 6 cups water or low-sodium vegetable broth

For finishing

• 1 cup small shell pasta or broken spaghetti (optional)
• 1/4 cup fresh flat-leaf parsley, chopped
• Sea salt and freshly ground black pepper, to taste
• Crusty rustic bread, for serving

Directions

1. If using dried beans, drain the soaked beans, place them in a pot, cover with fresh water by 2 inches, and simmer for 35-45 minutes until tender but not mushy. Drain and set aside. If using canned beans, simply drain and rinse.
2. Heat the olive oil in a large heavy pot or Dutch oven over medium heat. Add the onion, leek, and a pinch of salt and cook gently for 6-8 minutes until softened and translucent, stirring occasionally.
3. Stir in the garlic, paprika, and saffron, cooking for 30 seconds until fragrant. Add the crushed tomatoes and simmer for 5 minutes, allowing the mixture to thicken slightly and the flavors to meld.
4. Add the carrots, potatoes, turnip, celery, bay leaves, and the broth or water. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes, until the root vegetables begin to soften.
5. Stir in the cabbage and zucchini, along with the cooked or canned beans. Continue to simmer for another 12-15 minutes until all vegetables are tender and the broth is richly flavored.
6. If using pasta, add it now and cook until al dente, about 8-10 minutes, stirring occasionally so it does not stick to the bottom. Taste and adjust salt and pepper generously.
7. Remove the bay leaves and stir in most of the parsley. Let the stew rest off the heat for 5 minutes to thicken slightly and let the flavors settle.
8. Ladle into warm bowls, drizzle with a thread of good olive oil, scatter the remaining parsley over the top, and serve hot with thick slices of crusty bread rubbed with a clove of raw garlic.
9. This stew tastes even better the next day once the flavors have fully married, so consider making it a day ahead and reheating gently on the stove with a splash of water.

Cook’s Notes

• Soak dried beans overnight with a pinch of baking soda to soften them faster and improve digestibility; always discard the soaking water.
• Saffron is the secret to authentic Catalan flavor, but if unavailable, a pinch of smoked paprika adds a lovely warm depth.
• For a heartier version the traditional Catalan way, shape a small meatball from ground pork, parsley, and garlic, and nestle it into the simmering stew during the last 20 minutes.
• Use the freshest cabbage you can find – savoy or young green cabbage works best, as older heads can lend a bitter note.
• The stew thickens considerably as it cools; when reheating leftovers, add a splash of water or broth to loosen it back to a spoonable consistency.

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