Tuscan Bean Vegetable Stew
Tuscan Bean Vegetable Stew is a rustic Italian-inspired recipe filled with cannellini beans, kidney beans, fresh vegetables, tomatoes, and aromatic herbs. This hearty vegan stew is nourishing, comforting, and perfect for an easy family meal.
Equipment
- Knife
- Large pot or Dutch oven
- Wooden spoon
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 2 cloves garlic minced
- 1 zucchini chopped
- 1 yellow bell pepper chopped
- 1 28 oz can diced tomatoes, undrained
- 2 cups vegetable broth
- 1 15 oz can cannellini beans, rinsed and drained
- 1 15 oz can kidney beans, rinsed and drained
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ cup fresh parsley chopped
- Salt to taste
- Black pepper to taste
Instructions
- Heat the olive oil in a large Dutch oven over medium heat.
- Cook the onion, carrots, and celery for about 5 minutes until softened.
- Add the garlic and cook for another minute.
- Stir in the diced tomatoes, vegetable broth, oregano, and thyme.
- Bring the stew to a gentle simmer.
- Add the cannellini beans, kidney beans, zucchini, and yellow bell pepper.
- Season with salt and black pepper.
- Cover and simmer for 45 minutes until the vegetables are tender.
- Stir in the fresh parsley just before serving.
- Serve hot.
Notes & Wine Advice
Recipe Notes
This stew tastes even better the next day after the herbs have fully infused the broth. Add chopped kale or spinach during the final few minutes for extra nutrients and color. For a thicker stew, mash a few of the beans before serving and stir them back into the pot. Serve with crusty Italian bread or toasted sourdough to soak up the flavorful broth.Wine Advice
A classic Chianti Classico pairs beautifully with the tomatoes, herbs, and hearty beans. A fresh Vermentino is an excellent white wine alternative for this rustic Italian stew.Nutrition values
Calories: 295 kcal | Carbohydrates: 47 g | Protein: 15 g | Fat: 7 g | Saturated Fat: 1 g | Sodium: 480 mg | Sugar: 8 g