Creamy Tomato and White Bean Tuscan Stew

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 28-ounce can crushed tomatoes
• 1 15-ounce can white beans, drained and rinsed
• 2 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• Fresh basil for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery; cook until softened.
2. 2 Stir in crushed tomatoes, white beans, vegetable broth, thyme, and basil. Season with salt and pepper.
3. 3 Bring to a simmer and cook for 20 minutes, stirring occasionally.
4. 4 Reduce heat and stir in Parmesan cheese until melted and incorporated.
5. 5 Taste and adjust seasoning. Serve hot, garnished with fresh basil.

Equipment

• Large pot
• Wooden spoon

Variations

• Add cooked kale or spinach for extra greens.
• Include diced zucchini for a summery twist.

Substitutions

• Use canned diced tomatoes if crushed aren't available.
• Substitute vegetable broth with chicken broth for a non-vegetarian version.

Pairings

• Crusty artisan bread
• A glass of Chianti

Nutrition

Tips

• For extra creaminess, blend a portion of the stew before adding the Parmesan.
• Add a splash of red wine for deeper flavor if desired.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with crusty bread or over a bed of spinach.
• Pairs wonderfully with a simple green salad.

FAQ