One-Pot Tuscan White Bean and Pasta Stew

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 28-ounce can crushed tomatoes
• 2 cups low-sodium vegetable broth
• 1 15-ounce can cannellini beans, drained and rinsed
• 8 ounces pasta (rotini or similar)
• 2 cups baby spinach
• Salt and pepper to taste
• Parmesan cheese for serving
• Fresh basil for garnish

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 Pour in crushed tomatoes and vegetable broth, bringing to a simmer.
4. 4 Add cannellini beans and pasta to the pot, stirring to combine.
5. 5 Simmer uncovered for about 15 minutes, until pasta is al dente.
6. 6 Stir in spinach until wilted.
7. 7 Season with salt and pepper to taste.
8. 8 Serve hot, topped with Parmesan and fresh basil.

Equipment

• Large pot with lid
• Wooden spoon

Variations

• Add cooked chicken or turkey sausage for a heartier meal.
• Substitute kale for spinach for a different flavor profile.

Substitutions

• Use canned diced tomatoes if crushed are unavailable.
• Swap pasta for another variety like penne or fusilli.

Pairings

• Serve with a simple green salad drizzled with balsamic vinaigrette.

Nutrition

Tips

• For extra flavor, sauté the garlic and onions until golden brown before proceeding.
• Feel free to add a dash of red pepper flakes for a kick of heat.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or water to loosen.

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

Serving Suggestions

• Pair with a side of crusty bread to soak up every last drop of the flavorful broth.

FAQ