White Bean, Potato & Parsnip Stew with Lemon (Dairy-free)

This white bean, potato, and parsnip stew is a cozy vegan, nut-free meal made with simple pantry ingredients. Brightened with lemon and fresh parsley, it’s an allergy-friendly comfort food recipe that’s hearty, nourishing, and easy enough for weeknights.

White Bean, Potato & Parsnip Stew with Lemon
Yield: 4 generous bowls

Ingredients
2 Tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
2 parsnips, peeled and chopped
2 medium potatoes, diced
1 carrot, chopped
1 celery stalk, chopped
1 tsp dried thyme
½ tsp salt, plus more to taste
Black pepper, to taste
4 cups vegetable broth
2 (15-oz) cans white beans, drained and rinsed
Zest of 1 lemon
Juice of ½–1 lemon (to taste)
Fresh parsley, chopped

Instructions
Heat olive oil in a large pot over medium heat.
Add onion and cook 4–5 minutes until soft and translucent.
Stir in garlic, parsnips, potatoes, carrot, celery, thyme, salt, and pepper. Cook 2–3 minutes to lightly coat everything in oil.
Pour in broth. Bring to a gentle boil, then reduce to a simmer.
Simmer uncovered 18–22 minutes, until vegetables are tender.
Stir in white beans and simmer 5 more minutes.
Remove from heat. Add lemon zest and juice.
Finish with parsley and adjust seasoning.

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