Tomato Basil White Bean Skillet Stew

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can white beans, drained and rinsed
• 1 cup vegetable broth
• 1 teaspoon sugar
• Salt and pepper to taste
• 1/4 cup fresh basil leaves, chopped
• Optional: grated Parmesan cheese for serving

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add onion and cook until softened, about 5 minutes.
3. 3 Stir in garlic, oregano, and dried basil; cook for 1 minute.
4. 4 Pour in crushed tomatoes, white beans, vegetable broth, and sugar.
5. 5 Bring to a simmer, season with salt and pepper, and cook for 15 minutes.
6. 6 Stir in fresh basil and cook for another 5 minutes.
7. 7 Serve hot with optional Parmesan cheese.

Equipment

• Large skillet with lid
• Wooden spoon

Variations

• Add diced zucchini or spinach for extra veggies.
• Kick it up with a pinch of red pepper flakes for a spicy twist.

Substitutions

• Substitute white beans with cannellini beans or chickpeas.
• Use fresh oregano if dried isn't available.

Pairings

• A crusty baguette
• A simple arugula salad with lemon vinaigrette

Nutrition

Tips

• For extra flavor, sauté a diced bell pepper with the onions.
• Use canned diced tomatoes if you prefer a chunkier texture.

Storage

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

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

Serving Suggestions

• Serve with a side of crusty bread or a fresh green salad.
• Pair with a glass of chilled white wine.

FAQ