Description
A hearty Italian stew featuring creamy cannellini beans, rich tomatoes, and fragrant herbs, perfect for cozy dinners.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 400 g (14 oz) crushed tomatoes
- 750 ml (3 cups) vegetable broth
- 2 cans (240 g or 8.5 oz each) cannellini beans, drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the onion, carrots, and celery for about 5 minutes until softened.
- Add minced garlic and cook for an additional 2 minutes until fragrant.
- Pour in crushed tomatoes and vegetable broth, mixing well to combine.
- Stir in the cannellini beans, thyme, rosemary, and season with salt and pepper. Bring to a simmer.
- Lower the heat and let the stew simmer uncovered for 30 minutes, stirring occasionally.
- Taste and adjust seasoning as needed, then serve hot garnished with fresh parsley or a drizzle of olive oil.
Notes
You can add jalapeños for spice or additional vegetables like spinach for extra nutrition. Store leftovers in the fridge for up to 4 days or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg