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- 2 cans (15 oz) white beans (cannellini or great northern), drained and rinsed - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 bell pepper, diced - 4 cups vegetable broth - 1 can (14 oz) diced tomatoes, with juices - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 cups fresh kale, roughly chopped - 1 tablespoon lemon juice Canned white beans are the stars of this dish. They add creaminess and protein. I love using cannellini or great northern beans since they work well in the stew. Fresh vegetables like onion, carrots, and celery give a nice base. They add flavor and nutrients. Garlic and bell pepper boost the taste even more. Herbs and spices bring everything together. Dried oregano and thyme offer a classic Tuscan flavor. Smoked paprika adds a lovely warmth. You can adjust the salt and pepper to suit your taste. Finally, the kale gives a pop of color and extra nutrition. The lemon juice adds brightness at the end. - Fresh basil or parsley - Olive oil drizzle Garnishes make the dish look and taste better. Fresh basil or parsley adds a nice green touch. A drizzle of olive oil on top gives a rich finish. These simple additions make a big difference. Enjoy your stew with these tasty touches! First, heat 2 tablespoons of olive oil in a large pot. Use medium heat. Add one diced onion, two diced carrots, and two diced celery stalks. Sauté these for about five minutes. You want them to soften but not brown. Next, stir in three minced garlic cloves and one diced bell pepper. Cook for two more minutes. The smell will be amazing! Now, add four cups of vegetable broth and one can of diced tomatoes with their juices. Sprinkle in one teaspoon each of dried oregano, dried thyme, and smoked paprika. Don't forget to add salt and pepper to taste. Bring this mixture to a gentle simmer. Once simmering, add two cans of drained and rinsed white beans. Let the stew cook for 15 to 20 minutes. Stir occasionally. This helps the flavors blend nicely. Towards the end, add two cups of roughly chopped fresh kale. Cook for another five minutes until the kale wilts. This adds a nice pop of color and nutrition. Before serving, stir in one tablespoon of lemon juice. This gives the stew a bright taste. Taste your stew and adjust the seasoning as needed, adding more salt or pepper if you like it stronger. Enjoy the warmth and comfort of your Tuscan white bean stew! To make your stew shine, use high-quality broth. A rich broth adds depth and warmth. You can use homemade broth if you have it. If you use store-bought, look for low-sodium options. Adjust spices to taste as you cook. This stew loves herbs like oregano and thyme. If you want a kick, add a pinch of chili flakes. Prep your vegetables ahead of time. Chop the onions, carrots, and celery the night before. Store them in the fridge for easy access. This saves you time when you cook. Consider batch cooking this stew. You can double the recipe and freeze half. This way, you have a quick meal ready for busy days. Pair the stew with crusty bread for a hearty meal. Serve it with a side salad for freshness. Presentation matters too! Use deep bowls for serving. Garnish with fresh basil or parsley. A drizzle of olive oil on top adds flair and flavor. This makes your dish look nice and inviting! {{image_2}} You can change the beans in this stew. Try kidney beans or black beans. They add a new taste and texture. Different beans can also give you a fun twist. Adding protein is easy too. You can mix in diced chicken or turkey. If you want a heartier meal, use sausage or bacon. For a vegetarian option, try adding tofu or tempeh. These choices can make the stew even more filling. This stew is perfect for vegan or vegetarian diets. Just use vegetable broth and skip any meat. You can also add more veggies like zucchini or mushrooms for extra flavor. If you need a gluten-free option, this stew is great! All the ingredients are naturally gluten-free. Just make sure your broth is labeled gluten-free. This way, everyone can enjoy this tasty dish! To keep your Tuscan white bean stew fresh, refrigerate it within two hours of cooking. Use an airtight container. This stew lasts up to four days in the fridge. For long-term storage, you can freeze the stew. Let it cool completely before transferring it to a freezer-safe container. It can last up to three months in the freezer. When you’re ready to enjoy it again, just thaw it in the fridge overnight before reheating. When reheating, the best methods are on the stove or in the microwave. For the stove, pour the stew into a pot over medium heat. Stir often and heat until it’s hot. If using the microwave, place the stew in a microwave-safe bowl. Heat it in short intervals, stirring in between, until hot. To keep the flavor and texture, add a splash of vegetable broth if it seems too thick. This helps restore its creamy goodness. For Tuscan stew, cannellini and great northern beans are great choices. Cannellini beans are creamy and have a nutty taste. They hold their shape well. Great northern beans are tender and mild, perfect for stews. Both types add a nice texture and flavor. You can use either type in this recipe. Just drain and rinse them before adding. Yes, you can make this stew in advance. It tastes even better the next day. To store, let it cool and place it in an airtight container. Keep it in the fridge for up to three days. If you want to keep it longer, you can freeze it. To reheat, warm it in a pot over medium heat. Add a splash of broth if it seems too thick. Stir often to heat it evenly. You can add heat in a few simple ways. Try adding red pepper flakes for a nice kick. You can also use diced jalapeños or fresh chili peppers. If you like it really spicy, add hot sauce to taste. Just remember to start small and taste as you go. This way, you can control the heat to match your preference. This blog post dives into making a hearty Tuscan stew. We explored key ingredients like canned white beans, fresh veggies, and spices. I shared steps for prepping, simmering, and serving. Plus, I offered tips to boost flavors and save time. You can substitute ingredients or adjust for dietary needs. Storing leftovers is easy with the right methods. Enjoy your cooking journey and savor each bite of your delicious stew!

One Pot Tuscan White Bean Stew

Warm up with this One Pot Tuscan White Bean Stew, a delicious and hearty meal that's perfect for any night. Packed with nutritious vegetables and protein-rich white beans, this easy-to-make stew is not only flavorful but also comforting. In just 35 minutes, you can create a delightful dish that's sure to impress. Click through for the full recipe and step-by-step instructions to bring this cozy meal to your table!
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Ingredients
  

2 cans (15 oz) white beans (cannellini or great northern), drained and rinsed

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 bell pepper, diced

4 cups vegetable broth

1 can (14 oz) diced tomatoes, with juices

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

2 cups fresh kale, roughly chopped

1 tablespoon lemon juice

Fresh basil or parsley, for garnish

Instructions
 

In a large pot or Dutch oven, heat olive oil over medium heat.

    Add the diced onion, carrots, and celery. Sauté for about 5 minutes, until they begin to soften.

      Stir in the minced garlic and bell pepper, cooking for an additional 2 minutes until fragrant.

        Add the vegetable broth, diced tomatoes, oregano, thyme, smoked paprika, salt, and pepper to the vegetable mixture. Bring to a simmer.

          Once simmering, add the white beans. Allow the stew to cook for about 15-20 minutes, stirring occasionally, to let the flavors meld.

            Towards the end of the cooking time, add the chopped kale and cook for an additional 5 minutes until the kale is wilted.

              Stir in the lemon juice before serving for a bright flavor.

                Taste, and adjust seasoning with more salt and pepper if needed.

                  Prep Time: 10 min | Total Time: 35 min | Servings: 4-6

                    - Presentation Tips: Serve the stew in deep bowls, garnished with fresh basil or parsley and a drizzle of olive oil for an added touch of flavor and elegance.