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Tuscan white bean stew Recipe

Italian · Main course · 55 min total

A hearty and comforting Tuscan-style stew made with cannellini beans, vegetables, and herbs, perfect for a cozy dinner.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/2 tsp red pepper flakes (optional)
• 1 can (14.5 oz) diced tomatoes
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 bay leaf
• Salt and black pepper to taste
• 2 cups chopped kale or spinach
• 2 tbsp fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional, for serving)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 8 minutes.
2. Add garlic, rosemary, thyme, and red pepper flakes; cook for 1 minute until fragrant.
3. Stir in diced tomatoes, cannellini beans, vegetable broth, and bay leaf. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
4. Add kale or spinach and cook until wilted, about 5 minutes.
5. Season with salt and pepper to taste. Remove bay leaf.
6. Serve hot, garnished with fresh parsley and Parmesan cheese if desired.

Tips

• For a thicker stew, mash some of the beans against the side of the pot before adding the greens.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• This stew freezes well for up to 3 months.

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