Tuscan Stewed Beans
A hearty and flavorful Tuscan stew featuring tender white beans simmered with aromatic herbs and vegetables.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 0.5 cup Olive oil
- 1 medium Onion finely chopped
- 2 cloves Garlic minced
- 1 large Carrot diced
- 1 stalk Celery diced
- 2 cans Cannellini beans 15 ounces each, rinsed and drained
- 4 cups Vegetable broth
- 1 teaspoon Dried rosemary
- 1 teaspoon Dried thyme
- 0.5 teaspoon Red pepper flakes (optional)
- Salt to taste
- Black pepper to taste
- 0.25 cup Fresh parsley chopped, for garnish
Instructions
Preparation Steps
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5-7 minutes.0.5 cup Olive oil
- Stir in the minced garlic, diced carrot, and diced celery. Cook for another 5 minutes, stirring occasionally.0.5 cup Olive oil
- Add the rinsed and drained cannellini beans, vegetable broth, dried rosemary, dried thyme, and red pepper flakes (if using).0.5 cup Olive oil
- Bring the stew to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or until the beans are tender and the flavors have melded.
- Season with salt and black pepper to taste.0.5 cup Olive oil
- Ladle the stew into bowls and garnish with fresh chopped parsley.0.5 cup Olive oil
Notes
Serve hot with crusty bread for dipping. This stew can be made ahead of time and reheated; the flavors will deepen overnight.