January is always a month when everyone wants to eat healthier- after the holiday over the top eating habits we all feel like it’s time for more wholesome foods and better everyday routine. But usually, February hits and resolutions fade away, and we come back to our usual way of cooking, am I right?

Well, I’m all about small steps that end up forming new habits- so last year I challenged our family to one vegan meal a week- or at least two vegetarian meals every week. It was not about becoming vegan now, but about eating more vegetables, less meat and thinking more about nutrition value. Now, I’m also a mom of three young kids, and to be honest this last year was also very challenging for me – I don’t have that much time nor energy as I had before. So I subscribed our family to one of the meal boxes and made choosing vegan/vegetarian meals a priority.

But along the way I got used to cooking more and more veggies mixed with beans or grains, and finally last week I came up with my very own invention- this vegan beet stew, with white beans, kale, and ditalini pasta.

And what I love the most about this dish are all the mixed textures and spices. They make it so comforting and interesting- and the mix of cumin seeds, garlic and fresh dill make it somehow similar to a Polish Borsch, but with much more of a kick.

What you’ll need


Diced Beets 

  • Olive oil
  • pinch of coriander seeds diced
  • 3 garlic cloves
  • pinch of cumin
  • salt & pepper
  • 1 1/2 cup diced beets
  • White beans- 1 can 
  • Small pasta – 1 cup
  • Kale – 1 cup diced
  • Onions 1/2 cup
  • 1 cup vegetable bullion 
  • Fresh dill 

Heat olive oil and cook onions and spices until translucent then add garlic. 

Cook for a minute, and add a cup of hot bouillon , diced beets and a cup of ( uncooked) pasta. Let it all simmer around 6-7 min, then add beans and kale. Cook 5-7 more minutes. Serve and enjoy!


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