Italian White Bean Stew

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 (14-ounce) can diced tomatoes
• 2 cups vegetable broth
• 2 cups chopped kale or spinach
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic, thyme, and oregano, cooking for another minute.
3. 3 Add cannellini beans, diced tomatoes, and vegetable broth. Bring to a simmer.
4. 4 Reduce heat and let simmer for 20 minutes.
5. 5 Stir in kale or spinach and cook until wilted.
6. 6 Season with salt and pepper to taste.

Nutrition

Tips

• For extra flavor, sauté the garlic and onions until golden brown.
• Feel free to use fresh herbs if available.
• Top with Parmesan cheese for a rich finish.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Serving Suggestions

• Serve with crusty bread for dipping.
• Pair with a fresh green salad for a complete meal.

FAQ