Hearty Tuscan Bean & Vegetable Stew
A warming, rustic stew brimming with garden vegetables and hearty beans, perfect for a cozy meal.
Equipment
- Large pot or Dutch oven
- Knife
- Wooden spoon
Ingredients
- 2 cups vegetable broth
- 1 28-ounce can diced tomatoes, undrained
- 1 15-ounce can cannellini beans, rinsed and drained
- 1 15-ounce can kidney beans, rinsed and drained
- 1 large onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 2 cloves garlic minced
- 1 zucchini chopped
- 1 yellow bell pepper chopped
- 1/2 cup chopped fresh parsley
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery; cook until softened, about 5 minutes.
- Add garlic; cook for 1 minute more.
- Stir in diced tomatoes, vegetable broth, oregano, and thyme.
- Bring to a simmer.
- Add cannellini beans, kidney beans, zucchini, and bell pepper.
- Season with salt and pepper.
- Reduce heat and simmer for 45 minutes, or until vegetables are tender.
- Stir in parsley before serving.
Notes & Wine Advice
Serving Tip:
Serve with crusty bread for dipping.Wine Advice:
Chianti Classico.Nutrition values
Calories: 280 kcal | Carbohydrates: 45 g | Protein: 15 g | Fat: 6 g | Sugar: 8 g