Description
A hearty and comforting Bean Stew packed with white beans, vegetables, and rich tomato flavors, perfect for a nutritious and satisfying meal any day of the week.
Ingredients
Scale
Vegetables & Aromatics
- 2 Tablespoon olive oil
- 1/2 onion, diced
- 3 whole carrots, peeled, chopped
- 2 ribs celery, diced
- 2 teaspoon garlic, minced
- 1 large potato, peeled, chopped
- fresh parsley for garnish
Seasonings & Liquids
- 3 Tablespoon tomato paste
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 1/2 Tablespoon dried Italian Seasoning
- 4 cups vegetable broth
- 1 (14 ounce) can diced tomatoes
Beans
- 3 (15 ounce) cans white beans, drained and rinsed
Instructions
- Sauté Vegetables: In a large pot over medium-high heat, add olive oil, onions, carrots, and celery. Cook and stir for about 8 minutes to soften the vegetables.
- Add Seasonings: Add the garlic, tomato paste, dried Italian Seasoning, salt, and pepper. Cook and stir for 1 minute to release the flavors.
- Simmer Stew: Pour in the vegetable broth, diced tomatoes (with liquid), potato, and white beans (drained and rinsed). Stir to combine, cover with a lid, and simmer for 20 minutes until the potatoes are tender and flavors meld.
- Garnish and Serve: Garnish with fresh parsley and serve with a side of French bread for a complete meal.
Notes
- Drain and rinse the canned white beans to reduce sodium content.
- For a thicker stew, mash some of the beans before simmering.
- Use fresh Italian herbs if dried are unavailable but adjust quantity accordingly.
- The stew keeps well in the refrigerator for up to 3 days and freezes nicely.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
