Description
A hearty Tuscan white bean tomato stew packed with flavor and nutrients.
Ingredients
Scale
- 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 and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery. Cook until softened.
- Stir in diced tomatoes, white beans, vegetable broth, rosemary, and thyme.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Season with salt and pepper.
- Garnish with fresh parsley before serving.
Notes
- Use canned beans for convenience or soak dried beans overnight.
- Add kale or spinach for extra greens.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Stew
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg