Spring Vegetable Stew

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  • 2 tablespoons extra-virgin olive oil, divided
  • 20 thin scallions, white and pale green parts, chopped
  • 3 portabella mushrooms, sliced
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 medium carrots, peeled and cut on the bias
  • 6 white turnips, peeled and cut into wedges
  • Thyme sprig
  • 32-ounces vegetable stock
  • 1 medium zucchini, halved and then cut crosswise
  • 1 10-ounce. bag of frozen peas, thawed
  • 1 14.5-ounce can cannellini beans, drained and rinsed
  • 12 stalks of green asparagus, cut into 1-inch lengths
  • 1 romaine heart, sliced into 2-inch pieces
  • 1/2 teaspoon finely grated lemon zest
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon chives, minced
  • 2 tablespoons parsley, chopped
  • Sourdough bread for dipping


  1. Put 1 tablespoon of oil in a medium pot over medium-high heat. Add the scallions and mushrooms, season with salt and pepper, and cook until tender, about 2-3 minutes. Transfer to a bowl.
  2. Add another tablespoon of oil to the pot and add the carrots, turnips and thyme sprig, seasoning with salt and pepper and stirring to coat.
  3. Reduce heat to medium and add stock. Let simmer for approximately 10-12 minutes until the carrots and turnips are tender.
  4. Add the previously cooked scallions and mushrooms to the stew, followed by the zucchini, peas and cannellini beans. Cook, covered for approximately 3-4 minutes.
  5. Uncover the pot, increase heat to medium-high and add the asparagus. Cook for another 2 minutes to reduce the stock. Stir in the romaine heart, lemon zest, juice and chives, cooking for 1 additional minute.
  6. Remove the thyme sprig, sprinkle with parsley and serve with sourdough bread.