Tuscan Bean Stew
Hearty Tuscan Bean Stew for a quick, comforting meal. Loaded with veggies and beans, it's a satisfying bowl that comes together in a flash.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion
- 2 cloves garlic
- 2 medium carrots
- 2 stalks celery
- 0.5 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.25 teaspoon red pepper flakes
- 1 can (400 grams) crushed tomatoes
- 2 cans (400 grams each) cannellini beans
- 2 cups vegetable broth
- 0.5 cup fresh spinach
- 0.25 cup fresh parsley
- 0.25 teaspoon salt
- 0.1 teaspoon black pepper
Instructions
- Wash and peel 1 medium onion, then finely dice it. Wash and peel 2 cloves garlic, then finely chop them. Wash and peel 2 medium carrots, then dice them into small pieces. Wash 2 stalks celery, then dice them into small pieces. Wash 0.5 cup fresh spinach. Wash 0.25 cup fresh parsley, then finely chop it.
- Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the diced 1 medium onion, 2 medium carrots, and 2 stalks celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
- Add the finely chopped 2 cloves garlic, 0.5 teaspoon dried oregano, 0.5 teaspoon dried thyme, and 0.25 teaspoon red pepper flakes to the pot. Cook for 1 minute more, stirring constantly, until fragrant.
- Open 1 can (400 grams) crushed tomatoes and add them to the pot. Drain and rinse the 2 cans (400 grams each) cannellini beans, then add them to the pot. Pour in 2 cups vegetable broth. Stir everything together.
- Bring the stew to a boil, then reduce the heat to low, cover the pot, and simmer for 15 minutes, allowing the flavors to meld.
- Stir in 0.5 cup fresh spinach until it wilts, which should take about 1-2 minutes. Season the stew with 0.25 teaspoon salt and 0.1 teaspoon black pepper, adjusting to your taste.
- Ladle the hot Tuscan Bean Stew into serving bowls. Garnish each serving with 2 tablespoons of the fresh chopped parsley. Serve immediately, perhaps with a side of crusty bread.