Teresa's Recipes
Tuscan White Bean Stew
Experience the heartwarming taste of Tuscany with this rich and comforting Tuscan White Bean Stew. Packed with wholesome white beans and an array of vibrant vegetables, this stew is slow-cooked to perfection, allowing the flavors of garlic, rosemary, and thyme to meld together beautifully. The result is a robust, flavorful stew that's both nourishing and satisfying.
Ingredients
- 2 tablespoons Olive oil
- 1 large, chopped Onion
- 3 cloves, minced Garlic
- 2, peeled and diced Carrots
- 2 stalks, diced Celery
- 2 cans (15 ounces each), drained and rinsed White beans
- 4 cups Vegetable broth
- 1 teaspoon, dried Thyme
- 1 teaspoon, dried Rosemary
- to taste Salt
- to taste Pepper
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Calories: 250
- Fat: 5g
- Carbs: 40g
- Protein: 12g
- Sodium: 500mg
- Sugar: 4g
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion to the pot and sauté until it's soft and translucent, about 5 minutes.
- Add the minced garlic, diced carrots, and diced celery to the pot. Continue to cook the vegetables, stirring occasionally, for another 5 minutes.
- Stir in the drained and rinsed white beans, vegetable broth, dried thyme, dried rosemary, salt, and pepper.
- Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer for 45 minutes.
- After simmering, check the beans for tenderness. If needed, continue to simmer the stew until the beans are to your liking.
- Adjust the seasoning with additional salt and pepper if needed, then serve the stew hot. Enjoy it on its own, or pair it with a slice of crusty bread for a truly comforting meal.
Tips
- For a thicker stew, you can puree a portion of the stew and mix it back in.
- This stew is great for meal prep and freezes well.