Tuscan White Bean Stew Delish

Alrighty, folks! Gather ’round because I’m about to spill the beans on a cozy, little number that’s TLC in a bowl — Tuscan White Bean Stew Delish! It’s hearty, warm, and gives you that fuzzy-from-the-inside feeling that I’m pretty sure is because it’s blessed by the Tuscan gods themselves. Picture curling up on a chilly night with this stew — trust me, it’s a keeper.

Picture this: Two years ago, my dear husband came home after a rough day, hangry as a bear. I whipped this up — okay, I fumbled a bit, totally missed the garlic on the first try, but when he tasted it? Game. Changer. Now he asks for it at least once a week. Our little family swears it has magical powers. The kids even slurp the broth like it’s a potion for superpowers. It’s become a whole mood at our house.

Why You’ll Love This Tuscan White Bean Stew Delish

– One-pot wonder, less dishes — so more time for Netflix.
– Feels fancy but is ridiculously low-effort — still impresses the in-laws.
– It’s like a big, cozy hug for your tummy. And who doesn’t love that?

How to Make It

Alright, so grab the biggest pot you got because things are about to get stewy. Start off by heating some olive oil in there. Toss in onions, and let ’em get all sweaty and golden. Throw in the garlic next. Don’t be shy; garlic is your friend! Now, add the veggies like carrots and celery. Let them mingle and soften up a bit. Dump in your herbal entourage — rosemary, thyme, whatever’s green and aromatic.

The beans dive in next. Stir them up like it’s a cozy party. Pour in the broth, enough to cover the goodness. Bring it to a simmer, the kind that gives your kitchen that homemade-cafe aroma. Add in some spinach or kale at the last minute ’cause we’re fancy like that. Let it all mix and mingle for about 15 minutes. And voilà! Dinner is ready.

Ingredient Notes

– Canned White Beans: Lifesaver when soak-and-pray isn’t your thing.
– Garlic: Please don’t skimp. It’s like giving a hug to the stew’s flavor.
– Spinach: Sometimes I accidentally put too much and, surprise, it’s still awesome.

Recipe Steps

1. Heat olive oil in a large pot over medium heat.
2. Add diced onions and cook until golden.
3. Stir in finely chopped garlic.
4. Add diced carrots and celery; cook until soft.
5. Add herbs like rosemary and thyme; stir.
6. Mix in the canned white beans and stir some more.
7. Pour in broth to cover mixture; bring to a simmer.
8. Add greens like spinach or kale before serving.
9. Simmer for about 15 minutes.
10. Serve hot.

What to Serve It With

Tips & Mistakes

Storage Tips

Pop any leftovers in the fridge in an airtight container. It actually tastes even better the next day because the flavors have a sleepover party. You can totally eat it cold, though I still vote for warm with a hunk of crusty bread. Breakfast stew is also a thing, and no one should scoff at that!

Variations and Substitutions

No kale? No biggie! Spinach works wonders, or just skip it if your fridge is looking a bit empty. Can’t find white beans? Chickpeas are BFFs with this recipe as well. And once, in a desperate moment, I used chopped sweet potatoes, and it was basically happiness.

Frequently Asked Questions

Tuscan White Bean Stew Delish

A hearty and flavorful Tuscan white bean stew simmered with fresh herbs, garlic, and a touch of tomato for a comforting meal perfect for any season.

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Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups Cannellini beans soaked overnight and drained
• ▢ 1.5 cups vegetable broth
• ▢ 1 tbsp olive oil extra virgin
• ▢ 1 cup chopped onions
• ▢ 3 cloves garlic minced
• ▢ 1 cup diced tomatoes canned, no salt added
• ▢ 2 tsp fresh rosemary finely chopped
• ▢ 1 tsp dried thyme
• ▢ 0.5 tsp black pepper freshly ground
• ▢ 0.75 tsp salt
• ▢ 1 cup kale chopped, stems removed

Instructions

Preparation Steps

• Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent, about 5 minutes.
• Add minced garlic, rosemary, and thyme, cooking for another 2 minutes until fragrant.
• Stir in drained cannellini beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat to simmer.
• Season with salt and black pepper. Cover and simmer for 35-40 minutes, stirring occasionally.
• Add chopped kale in the last 5 minutes of cooking. Cook until kale is tender.
• Adjust seasoning if needed, then remove from heat and serve hot.

Notes

This stew pairs wonderfully with crusty bread or a fresh green salad for a complete meal.