Description
A hearty Tuscan-style white bean tomato stew made with tender vegetables, creamy beans, and aromatic herbs. This cozy one-pot meal is nourishing, plant-based, and ready in just 35 minutes.
Ingredients
2 tbsp olive oil
1 onion, diced
3 garlic cloves, minced
2 carrots, chopped
2 celery stalks, chopped
1 can (14 oz) diced tomatoes
2 cans (15 oz each) white beans, drained
4 cups vegetable broth
1 tsp dried rosemary
1 tsp dried thyme
Salt, to taste
Black pepper, to taste
Fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the onion, garlic, carrots, and celery and cook until softened and fragrant.
- Stir in the diced tomatoes, white beans, vegetable broth, rosemary, and thyme.
- Bring the stew to a boil, then reduce heat and simmer for about 20 minutes.
- Season with salt and black pepper to taste.
- Garnish with fresh parsley and serve warm.
Notes
Mash some of the beans for a thicker texture.
Add kale or spinach during the last few minutes for extra greens.
This stew tastes even better the next day.
Add a splash of broth when reheating if it thickens too much.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 7 g
- Sodium: 520 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 14 g
- Protein: 16 g
- Cholesterol: 0 mg
