Tuscan White Bean Stew

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot and celery and cook for 6-8 minutes until the vegetables soften.

Stir in the garlic, oregano, basil, and red chili flakes. Cook for another minute, stirring often.

Stir in the tomato paste and cook for 1-2 minutes, stirring frequently to deepen the flavor.

Drain and rinse the cannellini beans, then add them to the pot. Pour in the crushed tomatoes and vegetable stock.

Bring the stew to a gentle simmer then lower the heat. Cover the pot and let it simmer for 20 minutes.

Stir in the fresh baby spinach and cook until just wilted (this should take a minute or two).

Give the stew a final taste and adjust seasonings if needed. Serve hot with your favorite crusty bread for dipping.

Equipment Needed

Spice Level:

Dietary