White Bean and Vegetable Stew with Herb Butter

Peel and dice the yellow onion into small pieces. Set aside.

Mince the garlic cloves finely. Peel and cut the carrots into half-centimeter rounds. Slice the celery into thin half-moons. Cut the leek in half lengthwise, rinse thoroughly, and slice into half-centimeter pieces. Peel the potatoes and cut into two-centimeter cubes.

In a small saucepan over low heat, melt the butter until it foams gently. Add the fresh thyme sprigs and cook for 2 minutes until fragrant. Remove from heat, add the minced parsley, and let infuse for 5 minutes. Strain and reserve the herb butter, discarding the thyme stems.

Heat the olive oil in a large heavy-bottomed saucepan over medium heat. Add the diced onion and a pinch of salt, cooking for 5 minutes until softened and translucent.

Add the garlic, carrot, celery, and leek. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften and develop a light fond on the bottom of the pan.

Pour in the chicken broth, scraping up any fond with a wooden spoon. Add the cubed potatoes and bring to a gentle simmer.

Drain and rinse the white beans. Add them to the stew and simmer for 20 minutes until the potatoes are tender when pierced with a fork.

Stir in the heavy cream and cook for 3 more minutes until the stew is creamy and well combined.

Whisk in the herb butter until fully incorporated and glossy. Season with salt and black pepper, adjusting to taste.

Ladle into warm bowls and finish with a light drizzle of the remaining herb butter if desired.