Tuscan Bean Stew
Servings: 4 - 6 people
- 2 tablespoons extra virgin olive oil
- 1 large onion chopped
- 2 medium carrots chopped
- 1 rib celery chopped
- 5 leaves sage finely chopped
- 1 sprig rosemary finely chopped
- 3 cloves garlic finely chopped
- ¼ teaspoon red pepper flakes
- 1 large can (28 ounces) (800 grams) whole peeled tomatoes or crushed tomatoes
- 1 cup (250 grams) vegetable broth or water
- 2 cans (15 ounces each) beans any, we use borlotti or cannellini
- 1 teaspoon salt
- 2 twists black pepper
- Heat 2 tablespoons extra virgin olive oil in a large skillet; add 1 large onion, 2 medium carrots, and 1 rib celery (all chopped), and fry gently on medium-low heat for 5 minutes.
- Add 5 leaves sage, 1 sprig rosemary, 3 cloves garlic (all finely chopped), and ¼ teaspoon red pepper flakes.Fry for 2 more minutes.
- Add 1 large can (28 ounces) whole peeled tomatoes, 1 cup vegetable broth, 2 cans (15 ounces each) beans (drained), 1 teaspoon salt, and 2 twists black pepper. Simmer for 20 minutes, stirring occasionally.
- Taste and adjust for salt, then serve it with your favorite grain, pasta, or toasted bread rubbed with garlic and drizzled with olive oil.You can top it with fresh parsley, good quality extra virgin olive oil, and a squeeze of lemon.
Nutrition information is an estimate for 1 portion of bean stew out of 4 portions.
STORAGE
Make ahead: This Tuscan bean stew is an excellent recipe to make ahead as it keeps well in the fridge for up to 5 days. Its flavor becomes more intense as the stew sits in the refrigerator.
Refrigerator: Keep leftovers in an airtight container for up to 5 days. Reheat in the microwave or stove top with a dash of water.
Freezer: Let beans cool down completely, transfer them to a freezer-friendly container, and freeze for up to 3 months. Thaw in the microwave or a saucepan on the stovetop with a dash of water.
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