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• 2 T. olive oil

• 2 ribs celery, rough chopped

• 3 carrots, rough chopped

• 1 onion, rough chopped

• 5 garlic, sliced into thin rounds

• 2 T. tomato paste

• ¼ C. white wine

• 2 C. chicken stock

• 2 bay leaves

• 2 sprigs oregano, fresh

• 2 sprigs thyme, fresh

• 1 red apple, whole – skin on

• 1 (14.5 oz) can navy beans, drained but not rinsed

• Salt and Pepper

• Chili Flakes to garnish, if desired

• Olive Oil, to garnish

1. In a stock pot or dutch oven, heat the olive oil over medium high heat. Add the onion, celery, and carrot, season with salt and pepper and saute for 5-6 minutes or until the vegetables have started to pick up some color. Next add the garlic and cook for another 2-3 minutes. Reduce heat to medium and add the tomato paste – stirring in well to coat the vegetables. Cook the tomato paste until the raw starchy flavor has subsided. Do not burn the tomato paste.

2. Deglaze the pan with the white wine and reduce out the alcohol. Add the stock, bay leaves, oregano, thyme, whole apple, navy beans; season with some salt and pepper. Bring to a rolling simmer and then reduce heat to medium low and let reduce until thickened slightly. When thickened, remove the whole apple and serve.