Tuscan White Bean Stew Recipes

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TUSCAN KALE AND WHITE BEAN STEW



Tuscan Kale and White Bean Stew image

A hearty kale and white bean soup simmered in vegetable stock.

Provided by Food Network Kitchen

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

1/3 cup vegetable base, such as Vogue Vegebase
2 tablespoons butter substitute, such as Earth Balance Buttery Spread
1 tablespoon extra-virgin olive oil, plus more for drizzling
3 carrots, diced
3 inner stalks celery, diced
1 large Spanish onion, diced
Kosher salt and freshly ground black pepper
2 sprigs thyme
1 sprig rosemary
4 cloves garlic, minced
Two 14-ounce cans cannellini beans (do not drain)
Zest of 1 lemon
1 pound Tuscan kale, tough stems discarded and leaves chopped, washed and dried (about 8 cups)

Steps:

  • Combine the vegetable base and 8 cups water in a saucepan. Bring to a simmer, whisking to dissolve the base. Set aside.
  • Place a Dutch oven or soup pot over medium-high heat. Add the butter substitute and olive oil and heat until melted. Add the carrots, celery and onions and season with salt and pepper. Saute until tender, about 5 minutes. Tie the thyme and rosemary into a bundle with kitchen string and add it to the pot along with the garlic. Cook for 1 minute more.
  • 3. Add the beans and their liquid, the lemon zest and vegetable stock. Bring to a simmer and cook until the beans are tender, about 10 minutes. Add the kale, season with salt and pepper and simmer until the kale has wilted and softened a bit, 7 to 8 minutes.
  • Divide the soup among bowls and drizzle with olive oil.

TUSCAN WHITE BEAN STEW



Tuscan White Bean Stew image

Make and share this Tuscan White Bean Stew recipe from Food.com.

Provided by Vegan Freak

Categories     Clear Soup

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

1/2 onion, finely chopped
2 medium carrots, sliced into very thin coins
1 medium russet potato, cut into a 1/4 & # 8243, dice
2 cups water
1 (15 ounce) can great northern beans, drained and rinsed
1/2 teaspoon oregano
1/2 teaspoon thyme
1 teaspoon salt
2 tablespoons tomato paste
2 -3 large kale leaves, deveined and roughly chopped
2 -3 teaspoons lemon juice
fresh herb (to garnish) (optional)

Steps:

  • Saute the onions over medium-low heat in a medium sized, heavy pot that has a lid.
  • Slice the carrots into 1/8″ coins and add to pot.
  • Cut potato into 1/4″ dice and add to pot, stirring occasionally. Add water and loosen any stuff that has stuck to the bottom of the pot with a wooden spoon. Add salt, oregano, tomato paste and stir. Cover and turn head down to a low boil.
  • Slice and kale, drain and rinse the beans. Add beans to pot and stir. The stew should be quite thick. Add kale and lemon juice. Taste and season if necessary. Simmer for a few minutes until kale is tender.
  • Carrots should be tender, and the potato should be soft but still hold its shape. Serve and garnish with fresh herbs, shown here with thyme.

Nutrition Facts : Calories 329.2, Fat 1.1, SaturatedFat 0.3, Sodium 1347, Carbohydrate 65.8, Fiber 16.8, Sugar 6.9, Protein 17.5

HEARTY TUSCAN BEAN STEW



HEARTY TUSCAN BEAN STEW image

Categories     Soup/Stew     Bean     Leafy Green     Dinner

Yield 8

Number Of Ingredients 16

• Table salt
• 1 pound dried cannellini beans (about 2 cups), rinsed and picked over
• 1 tablespoon extra virgin olive oil, plus extra for drizzling
• 6 ounces pancetta, cut into 1/4-inch pieces (see note)
• 1 large onion, chopped medium (about 1 1/2 cups)
• 2 medium celery ribs, cut into 1/2-inch pieces (about 3/4 cup)
• 2 medium carrots, peeled and cut into 1/2-inch pieces (about 1 cup)
• 8 medium garlic cloves, peeled and crushed
• 4 cups low-sodium chicken broth
• 3 cups water
• 2 bay leaves
• 1 bunch kale or collard greens (about 1 pound), stems trimmed and leaves chopped into 1-inch pieces (about 8 cups loosely packed)
• 1 (14.5-ounce) can diced tomatoes, drained and rinsed
• 1 sprig fresh rosemary
• Ground black pepper
• 8 slices country white bread, each 1 1/4 inches thick, broiled until golden brown on both sides and rubbed with garlic clove (optional)

Steps:

  • 1. 1. 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. 2. 2. Adjust oven rack to lower-middle position and heat oven to 250 degrees. Heat oil and pancetta in large Dutch oven over medium heat. Cook, stirring occasionally, until pancetta is lightly browned and fat has rendered, 6 to 10 minutes. Add onion, celery, and carrots. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10 to 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 minutes to 1 hour. 3. 3. Remove pot from oven and stir in greens and tomatoes. Cover pot, return to oven, and continue to cook until beans and greens are fully tender, 30 to 40 minutes longer. 4. 4. 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. RECIPE TESTING SIMMER DOWN The bubbling action of stew simmered on the stovetop caused our beans to fall apart. Cooking the beans at a near-simmer in a covered pot in a 250-degree oven kept them intact

TUSCAN WHITE BEAN & SAUSAGE STEW



Tuscan White Bean & Sausage Stew image

This is a modified recipe from the Pampered Chef 29 Minutes to Dinner cookbook. We really enjoyed it.

Provided by kitty.rock

Categories     Stew

Time 35m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 12

1 lb hot Italian chicken sausage
1 tablespoon extra virgin olive oil
2 medium carrots, washed and coarsley chopped
1 medium onion, finely chopped
2 celery ribs, finely chopped
4 garlic cloves, minced
1 tablespoon tomato paste
1 cup arugula, well rinsed and coarsely chopped
1 teaspoon dried Italian seasoning
1 (14 1/2 ounce) can diced tomatoes with juice (with Italian seasonings)
2 cups prepared chicken broth
2 (15 ounce) cans cannellini beans, drained and rinsed

Steps:

  • Remove casings from sausage. Place in stockpot with olive oil and cook over medium heat until lightly browned, breaking sausage apart as it cooks.
  • Add carrots, onion, celery, garlic and Italian seasoning to pot, cooking 5-7 minutes or until vegetables start to brown.
  • Stir tomatoes, tomato paste, arugala, broth and beans into sausage/veggie mixture.
  • Simmer on medium-low heat 15 to 20 minutes or under vegetables are tender.
  • Serve with grated fresh parmesan cheese and warm bread.

Nutrition Facts : Calories 187.4, Fat 3.8, SaturatedFat 0.7, Sodium 814.3, Carbohydrate 28.9, Fiber 9.5, Sugar 6.9, Protein 10.4

TUSCAN WHITE BEANS RECIPE BY TASTY



Tuscan White Beans Recipe by Tasty image

Here's what you need: olive oil, large yellow onion, mushroom, sun-dried tomato, garlic, white bean, fire-roasted tomato, artichoke heart, balsamic vinegar, honey, dried oregano, dried thyme, salt, pepper, fresh basil

Provided by Crystal Hatch

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 15

olive oil, to taste
½ large yellow onion, diced
1 cup mushroom, diced
½ cup sun-dried tomato, drained
3 cloves garlic, minced
15 oz white bean, or cannellini beans, 2 cans, rinsed and drained
15 oz fire-roasted tomato, 1 can
15 oz artichoke heart, 1 can, drained
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon dried oregano
1 teaspoon dried thyme
salt, to taste
pepper, to taste
fresh basil, thinly sliced, for garnish

Steps:

  • In a large skillet over medium heat, add the olive oil, onion, and mushrooms. Cook 5 minutes, or until the onion begins to turn translucent.
  • Add the sun-dried tomatoes and garlic. Stir and cook for another 3 minutes, or until fragrant.
  • Add the white beans, fire-roasted tomatoes, artichoke hearts, balsamic vinegar, honey, oregano, thyme, salt, and pepper. Stir to combine. Cover and reduce the heat to low. Let cook for 10 minutes, stirring occasionally.
  • Garnish with fresh basil and serve.
  • Enjoy!

Nutrition Facts : Calories 474 calories, Carbohydrate 68 grams, Fat 44 grams, Fiber 17 grams, Protein 18 grams, Sugar 22 grams

TUSCAN WHITE BEAN AND FENNEL STEW WITH ORANGE AND ROSEMARY



Tuscan White Bean and Fennel Stew With Orange and Rosemary image

This is from Vegan Planet. I made it last night and it was excellent. I would describe it as a very elegant stew. The subtle hint of orange gives it a refined taste.

Provided by theAmateurPastryChef

Categories     Stew

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 large yellow sweet onion, chopped
2 garlic cloves, minced
1 large fennel bulb, trimmed and diced
1/2 cup dry white wine
1 1/2 cups vegetable broth
1 lb small red potato, unpeeled and quartered
1 (14 1/2 ounce) can diced tomatoes with juice, undrained
salt & fresh ground pepper (to taste)
2 small zucchini, cut into 1/4 inch thick rounds
1 (15 ounce) can cannellini or 1 (15 ounce) can other white beans
1 tablespoon orange zest
2 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary

Steps:

  • Heat olive oil in large sauce pan over medium-high heat.
  • Add onion and sauté until soft, about 5 minutes.
  • Add garlic and cook stirring for about 30 seconds.
  • Add the fennel and wine and bring to a boil. Reduce the heat and simmer, uncovered and stirring, until the wine is reduced by one half, about 5 minutes.
  • Add the stock, potatoes, tomatoes and salt and pepper to taste.
  • Bring to a boil then reduce heat and simmer until potatoes are softened, about 20 minutes.
  • Add the zucchini, beans and salt and pepper to taste.
  • Simmer until the ingredients are tender and desired consistency is achieved, about 15 minutes.
  • A few minutes before serving, stir in the orange zest and rosemary.

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