Tuscan Stewed Beans
A hearty and flavorful Tuscan stew featuring tender white beans simmered with aromatic vegetables and herbs.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 0.5 teaspoon red pepper flakes
- 2 cans cannellini beans, drained and rinsed 15 ounce cans
- 1 can diced tomatoes, undrained 14.5 ounce can
- 2 cups vegetable broth
- 0.5 teaspoon dried rosemary
- 0.5 teaspoon dried thyme
- 0.5 teaspoon salt or to taste
- 0.25 teaspoon black pepper or to taste
- 0.5 cup kale, chopped stems removed
- 0.5 cup crusty bread, for serving optional
Instructions
Preparation Steps
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
- Add minced garlic and red pepper flakes and cook for another minute until fragrant.
- Stir in the drained and rinsed cannellini beans, diced tomatoes (with their juice), and vegetable broth. Add dried rosemary and thyme.
- 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.
- Stir in the chopped kale and cook for another 5 minutes, or until wilted.
- Serve hot, garnished with crusty bread if desired.
Notes
This stew is even better the next day, as the flavors continue to develop.