Hearty Tuscan Bean Stew Recipe 385

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HEARTY TUSCAN BEAN STEW



Hearty Tuscan Bean Stew image

With three types of beans and a generous dose of rosemary and garlic, this is a seriously satisfying stew. And it's vegan too!

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 18

1 tablespoon olive oil
1 cup diced yellow onion (about 1/2 medum onion)
1/2 cup diced carrot (about 2 medium carrots)
1/4 cup diced celery (about 1 stalk)
4 medium cloves garlic (minced)
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 (15-ounce) can cannellini or white kidney beans, drained (about 1 1/2 cups)
1 (15-ounce) can kidney beans, drained (about 1 1/2 cups)
1 (15-ounce) can butter beans (also known as lima beans), drained (about 1 1/2 cups)
2 cups low-sodium vegetable broth
2 5- inch sprigs rosemary
1 bay leaf
1 small bunch lacinato kale (also known as dinosaur kale or Tuscan kale, cut into 1-inch pieces) (about 4 cups))
Additional salt and pepper to taste
Additional olive oil for serving (if desired)

Steps:

  • Add the olive oil to a large, heavy pan over medium heat. When hot, add the onions, carrots, and celery. Cook, stirring occasionally, until softened, 5-6 minutes. Add the garlic and cook, stirring, for one more minute. Stir in the thyme, salt, and black pepper. Add the beans, broth, rosemary, and bay leaf. Stir to combine. Increase heat to medium-high and bring to a boil. Once it comes to a boil, reduce heat to low to maintain a simmer until the stew is thickened, 20-25 minutes.
  • Add the kale and cook until wilted, 3-4 minutes.
  • Remove the rosemary sprigs and bay leaf. Taste and add additional salt and pepper if desired.
  • Serve as-is or over polenta, brown rice, or quinoa. Drizzle individual servings with a little olive oil, if desired.

TUSCAN BEAN STEW (HEARTY + EASY)



TUSCAN BEAN STEW (HEARTY + EASY) image

Tuscan bean stew that is hearty, easy, full of flavour, vegan, family-friendly - aka your kids will love it, nutritious and utterly...

Provided by Gali & Matt

Categories     Cancer-Fighting Main Courses

Time 25m

Number Of Ingredients 14

400g tin of washed mixed beans or cannellini beans (drained weight 270g)
1 leek, chopped or diced
1 celery stalk, chopped or diced
2 carrots, diced
1 red onion, diced
1 garlic clove, grated
1 tablespoon of flour
750ml of vegetable stock enriched with yeast extract
½ cup of Orzo pasta
5g or 6 large fresh sage leaves, finely chopped
1 teaspoon of fennel seeds
5g of fresh parsley
5g or 6 stalks of fresh thyme
1 tablespoon of tomato puree

Steps:

  • Instructions In a large oven to table pan heat some olive oil for a minute on medium heat. Add the fennel seeds and fry for 2 minutes. Add the leek, celery, carrots, onion and garlic and lower the heat and sauté for 5 minutes. Stir in a tablespoon of flour and turn the heat up for 1 minute to brown. Pour in the stock enriched with the yeast extract and the tomato puree. Turn the heat down low and simmer the broth for 6 minutes. Add the herbs, reserving a little to garnish. Add the orzo pasta and the washed beans and gently simmer, stirring occasionally for 12 minutes until the pasta is cooked. Garnish with the leftover herbs and (optionally) chopped black olives and sun-dried tomatoes.

Nutrition Facts : Nutrition facts 200 calories 20 grams fat

HEARTY TUSCAN BEAN STEW RECIPE - (3.8/5)



HEARTY TUSCAN BEAN STEW Recipe - (3.8/5) image

Provided by grinder

Number Of Ingredients 16

Table salt
1 lb. dried cannellini beans, rinsed
1 tablespoon extra virgin olive oil+
6 oz. pancetta, 1/4" pieces
1 large onion, chopped medium
2 medium celery ribs, 1/2" pieces
2 medium carrots, peeled, 1/2" pieces
8 medium garlic cloves, peeled, crushed
4 cups low-sodium chicken broth
3 cups water
2 bay leaves
1 bunch kale or collard greens {1 lb} stems trimmed, 1" pieces
1 can diced tomatoes, drained, rinsed
1 sprig fresh rosemary
Ground black pepper
8 slices country white bread, each 1.25" thick, broiled until golden brown on both sides and rubbed with garlic clove {opt}

Steps:

  • Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well. Adjust oven rack to lower-middle position and heat oven to 250°F. Heat oil and pancetta in large Dutch oven over med-heat. Cook, stirring occasionally, until pancetta is lightly browned and fat has rendered, 6-10 minutes. Add onion, celery, and carrots. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10-16 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in broth, water, bay leaves and soaked beans. Increase heat to high and bring to simmer. Cover pot, transfer to oven, and cook until beans are almost tender {very center of beans will still be firm} 45-60 minutes. Remove pot from oven and stir in greens and tomatoes. Return pot to oven and continue to cook until beans and greens are fully tender, 30-40 minutes longer. Remove pot from oven and submerge rosemary sprig in stew. Cover and let stand 15 minutes. Discard bay leaves and rosemary sprig and season stew with salt and pepper to taste. If desired, use back of spoon to press some beans against side of pot to thicken stew. Serve over toasted bread, if desired, and drizzle with olive oil.

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