Spring Stew

INGREDIENTS

• 2 cans large white beans like lima beans or northern beans
• 2 scallions, trimmed, peeled, halved through core
• 1 small pack TOFU
• 1 oz. dried shiitake mushrooms (about 10 large caps)
• 1 garlic clove, finely grated
• 2 Tbsp. kosher salt
• 2 Tbsp. cup extra-virgin olive oil
• 1 Tbsp. White Vinegar
• ½ cup mint leaves
• ½ cup parsley leaves
• 1 red bunch radishes
• 1 bunch medium-size asparagus (about 1 lb.)
• 1 small bag frozen peas, thawed
• 4 thick slices country bread or bread of your choice
• 2 lemons, cut into 8 wedges

INSTRUCTIONS

1. Chop the scallions and cut the tofu into small cubes.
2. In a big pot or a Dutch-oven heat 2 Tbsp olive oil. Add chopped garlic, chopped scallions and tofu. Let them saute’ for 2-3 minutes.
3. Add 1-2 Tbsp. salt, drained white beans, shitake mushrooms, 1 Tbsp. vinegar, and 5 cups of water to the onion and tofu mixture.
4. Cover and let it cook on low heat for 15 – 20 minutes.
5. While beans are cooking, prep the vegetables and garnishes. Finely chop mint and parsley leaves. Trim and wash radishes, then slice as thinly as possible.
6. Cut the Asparagus tips, then cut each tip in half lengthwise. Slice the stalks into thin pieces. 
7. When beans start simmering, add asparagus and peas and cook, stirring gently, until they are a bit soft but still bright green and crunchy, about 3 -4 minutes on medium heat. 
8. Add mint and parsley to the stew. Turn off the heat.
9. Serve with warm bread, radishes, and lemon wedges.