Classic Valencian Vegetable Stew

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A hearty, rustic vegetable stew from the Valencia region that showcases seasonal produce, creamy beans, and warming Mediterranean spices. Slow-simmered with saffron and smoked paprika, it transforms humble ingredients into a deeply flavored, nourishing bowl. Perfect as a main course with crusty bread for sopping up the rich broth.

Nutrition Facts

Per serving (estimated)

• 345 kcalCalories
• 12 gFat
• 2 gSaturated Fat
• 48 gCarbs
• 14 gFiber
• 8 gSugar
• 14 gProtein
• 580 mgSodium
• 1100 mgPotassium
• 150 mgCalcium
• 5 mgIron
• 35 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the legumes

• 1 cup dried large white beans (lima or cannellini), soaked overnight
• 1 cup dried chickpeas, soaked overnight
• 6 cups water for cooking legumes

For the vegetables

• 2 cups butternut squash or pumpkin, peeled and cubed
• 2 medium potatoes, peeled and cubed
• 2 small turnips, peeled and quartered
• 2 carrots, sliced into thick rounds
• 4 cups savoy cabbage, roughly chopped
• 3 cups baby spinach leaves

For the sofrito base

• 1 large onion, finely diced
• 1 leek (white and light green), sliced
• 4 garlic cloves, minced
• 1 ripe tomato, grated (skin discarded)
• 1/3 cup extra-virgin olive oil

For seasoning and finishing

• 1 1/2 teaspoons sweet smoked paprika (pimentón dulce)
• 1 generous pinch saffron threads, bloomed in 2 tablespoons hot water
• 1 teaspoon fine sea salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh flat-leaf parsley, chopped

Directions

1. Drain the soaked beans and chickpeas, place them in a large pot with the 6 cups of water, bring to a boil, then simmer gently for 40-50 minutes until tender but still holding their shape. Drain and reserve the cooking liquid.
2. In a wide, heavy pot or Dutch oven, warm the olive oil over medium-low heat. Add the onion and leek and cook for 6-8 minutes until soft and translucent, stirring occasionally.
3. Stir in the garlic and grated tomato and cook for 3 minutes until the tomato deepens in color and the mixture looks jam-like.
4. Add the smoked paprika and cook for 30 seconds, stirring constantly to release its flavor without burning, then immediately pour in 4 cups of the reserved bean cooking liquid along with the bloomed saffron and its water.
5. Add the potatoes, turnips, carrots, and butternut squash. Bring to a gentle boil, then reduce heat and simmer covered for 20 minutes until the root vegetables are almost tender.
6. Add the cooked beans, chickpeas, and chopped cabbage. Simmer uncovered for another 12-15 minutes until the cabbage is silky and all the vegetables are tender and the broth has thickened slightly.
7. Stir in the spinach leaves and let them wilt for 2 minutes. Season with salt and pepper, taste and adjust.
8. Remove from heat, scatter the chopped parsley on top, and let the stew rest for 5 minutes before serving in shallow bowls with plenty of the saffron-tinted broth.

Cook’s Notes

• Soak the dried legumes overnight in cool water with a pinch of baking soda for the creamiest texture and easiest digestion.
• For a richer flavor, briefly toast a small piece of stale bread in olive oil and drop it into the stew during the last 10 minutes of simmering, then remove before serving.
• Always bloom saffron in a small amount of warm liquid before adding to preserve its color and aromatic oils.
• This stew tastes even better the next day once the flavors have melded, making it an ideal make-ahead dish for casual entertaining.
• Serve with thick slices of rustic bread and a drizzle of raw olive oil for an authentically Valencian experience.

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