Sofrito & Mirepoix: Flavor Base
A comforting and hearty stew built upon the classic French mirepoix, combined with tender white beans and savory herbs for a simple yet deeply flavorful meal.
Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 2 stalks celery diced
- 2 medium carrots diced
- 4 cloves garlic minced
- 1 can (14.5 oz) diced tomatoes undrained
- 4 cups vegetable broth
- 2 cans (15 oz each) canned cannellini beans rinsed and drained
- 1 tsp dried oregano
- 0.5 tsp dried basil
- 0.25 tsp black pepper
- 0.5 tsp salt or to taste
- 2 cups fresh spinach chopped (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add diced onion, celery, and carrots. Cook for 8-10 minutes, stirring occasionally, until vegetables are softened but not browned. This is your mirepoix base.
- Stir in minced garlic and cook for another minute until fragrant.
- Add diced tomatoes (undrained), vegetable broth, rinsed cannellini beans, dried oregano, and dried basil. Bring the mixture to a simmer.
- Reduce heat to low, cover, and let the stew simmer for 25-30 minutes, allowing the flavors to meld.
- Stir in salt and pepper to taste. If using, add fresh spinach and cook until wilted, about 2-3 minutes.
- Serve hot, perhaps with a drizzle of olive oil or a sprinkle of fresh parsley.
Notes
For a richer flavor, add a bay leaf and a sprig of fresh thyme during simmering. You can also brown some pancetta or bacon before adding the mirepoix for extra depth. Serve with crusty bread.