Tomato Basil White Bean Stew

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 can (28 ounces) crushed tomatoes
• 1 can (15 ounces) white beans, drained and rinsed
• 2 cups vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1/4 cup fresh basil leaves, chopped

Steps

1. 1 Heat olive oil in a large pot over medium heat.
2. 2 Add onion, garlic, carrot, and celery. Cook until softened, about 5 minutes.
3. 3 Stir in crushed tomatoes, white beans, vegetable broth, oregano, and red pepper flakes if using.
4. 4 Bring to a simmer, then reduce heat and let cook for 20 minutes.
5. 5 Season with salt and pepper to taste.
6. 6 Stir in fresh basil just before serving.

Equipment

• large pot

Variations

• Add spinach or kale for extra greens.
• Use cannellini beans for a creamier texture.

Substitutions

• Substitute vegetable broth with chicken broth for a non-vegetarian option.
• Use fresh oregano if dried isn't available.

Pairings

• A glass of chianti or a sauvignon blanc.
• Garlic bread on the side.

Nutrition

Tips

• For extra flavor, sauté the aromatics until golden brown.
• Add a splash of lemon juice at the end for brightness.

Storage

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

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge before reheating.

Serving Suggestions

• Serve with crusty bread.
• Pair with a fresh green salad.

FAQ