Charlton and Jenrick Cookbook Vegan Tuscan Bean Stew Recipe

cannellini beans

🥗Healthier: great northern beans

💰Cheaper: navy beans

Navy beans are less expensive and have a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

diced tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Canned tomatoes are often cheaper and more convenient.

kale

🥗Healthier: spinach

💰Cheaper: collard greens

Collard greens are often less expensive and provide similar nutrients.

Soak cannellini beans overnight in water, then drain.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, carrots, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add soaked beans, vegetable broth, diced tomatoes, bay leaves, thyme, and rosemary; bring to a boil.

Reduce heat and simmer uncovered for 45-60 minutes, until beans are tender.

Add chopped kale and cook for an additional 10 minutes, until wilted.

Season with salt, black pepper, and red pepper flakes to taste.

Remove bay leaves before serving.

Serve hot with crusty bread or over rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary