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- 2 cups dried cannellini beans, rinsed and soaked overnight - 1 large onion, diced - 3 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 can (14 oz) diced tomatoes, undrained - 4 cups vegetable broth - 2 cups kale, chopped - 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried) - 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried) - 1 tablespoon olive oil - Salt and pepper to taste - Juice of 1 lemon - You can add sausage or chicken for extra flavor. - Sweet potatoes make a great addition for sweetness. - Use spinach if you don't have kale. - Top with grated Parmesan cheese for richness. - Add fresh parsley to brighten the dish. - A drizzle of olive oil enhances the flavors. Start by rinsing the dried cannellini beans. Soak them overnight in water. This helps soften them. Drain the soaked beans before using them in the stew. Heat a skillet over medium heat. Add one tablespoon of olive oil. Once hot, add the diced onion, minced garlic, diced carrots, and diced celery. Cook this mix for about 5 to 7 minutes. You want the veggies soft and fragrant. In your slow cooker, add the sautéed vegetables. Then, add the soaked beans. Pour in one can of diced tomatoes, including the juice. Add four cups of vegetable broth next. Toss in the chopped kale, fresh rosemary, thyme, salt, and pepper. Stir it all together well. Cover your slow cooker. Set it to low for 6 to 8 hours. If you’re in a hurry, you can set it to high for 3 to 4 hours. The beans should become tender and creamy. Once the cooking time is up, add the juice of one lemon. This will brighten the flavors of your stew. Taste it and adjust the salt and pepper if needed. Ladle the stew into bowls. If you like, sprinkle grated Parmesan cheese on top. Serve it warm with crusty bread for a complete meal. Enjoy! You can use your slow cooker on low or high settings. If you cook on low, aim for 6-8 hours. For high, it’s about 3-4 hours. Both ways work well. Just remember, low gives the beans a creamier texture. High cooks them faster but can make them less tender. To make sure your beans are soft, soak them overnight. This step helps them cook evenly. After soaking, rinse them well before adding to the pot. If you skip soaking, cook them longer. But soaking is best for great taste and texture. Seasoning boosts the stew's flavor. Use salt and pepper generously. Add them while cooking, but taste before serving. A little lemon juice at the end brightens the dish. You can also mix in more herbs for extra depth, like adding more rosemary or thyme. Fresh herbs bring bright flavors. Use about three times more fresh than dried. For this stew, I like fresh rosemary and thyme. If you only have dried herbs, they still work well. Just add them early in the cooking to let the flavor bloom. {{image_2}} You can easily add protein to your stew. Sausage or chicken are great options. For sausage, choose spicy or mild types, depending on your taste. Simply cook the sausage first, then slice it. Add it to the slow cooker with the other ingredients. If you prefer chicken, use boneless thighs or breasts. Cut them into bite-sized pieces and add them in as well. This will make your stew heartier and more filling. To make the stew vegan or vegetarian, skip the meat entirely. Use more veggies like zucchini or bell peppers for added flavor. You can replace the vegetable broth with a homemade version using water and herbs. This keeps all the taste while making it plant-based. You can also add extra beans or lentils for protein. They will blend well and enhance the stew's texture. Feel free to get creative with vegetables! You can add root vegetables like sweet potatoes or parsnips. They bring a nice sweetness and extra nutrients. Try adding bell peppers for color and crunch, or even mushrooms for an earthy flavor. Just chop them up and toss them in with the other ingredients. This way, your stew remains colorful and exciting. This stew is naturally gluten-free, but it’s good to check the broth. Make sure your vegetable broth is labeled gluten-free. You can also serve this stew over rice or quinoa instead of bread. Both options pair well and add a different texture to the meal. If you want, you can even use gluten-free pasta for a fun twist. You can keep the Tuscan white bean stew in the fridge. Use a covered container. It stays fresh for up to 4 days. Make sure it cools down first before you store it. Freezing is a great option for long-term storage. Portion the stew into freezer-safe bags. Remove as much air as you can. It can last for up to 3 months. When you're ready to eat, thaw it in the fridge overnight. To reheat, use the stove or microwave. If using the stove, add a splash of water. Heat on medium until warm. In the microwave, use a microwave-safe bowl. Heat in short bursts, stirring often. Adjust seasoning if needed after reheating. Enjoy your cozy stew! To soak the beans, rinse them first. Place them in a large bowl. Cover the beans with water. Let them soak overnight. This softens the beans and helps them cook faster. Yes, you can use canned beans. Drain and rinse them before adding. This saves time and still tastes great. Use about three cans for this recipe. Serve the stew with crusty bread or a salad. A side of garlic bread pairs well too. You can also add a sprinkle of cheese for extra flavor. The stew lasts about five days in the fridge. Store it in an airtight container. Make sure to cool it before putting it away. Yes, you can adjust the spice level. Add more pepper for heat or skip it altogether. You can also add a pinch of red pepper flakes for a kick. This blog covered how to make a tasty Tuscan White Bean Stew. You learned about key ingredients, easy steps, and handy tips. We explored fun variations, from adding meat to making it vegan. You also found out how to store and reheat leftovers. With this knowledge, you can cook a delicious stew that fits your taste. Enjoy the cooking process and feel free to experiment. Happy cooking!

Slow Cooker Tuscan White Bean Stew

Warm up your kitchen with this Savory Slow Cooker Tuscan White Bean Stew! Packed with wholesome ingredients like cannellini beans, fresh kale, and aromatic herbs, this hearty dish is perfect for cozy nights. Easy to prepare and full of flavor, it simmers in your slow cooker all day, letting you come home to a delicious meal. Click through to discover the full recipe and enjoy a taste of Tuscany at home!
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Ingredients
  

2 cups dried cannellini beans, rinsed and soaked overnight

1 large onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 can (14 oz) diced tomatoes, undrained

4 cups vegetable broth

2 cups kale, chopped

1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)

1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)

1 tablespoon olive oil

Salt and pepper to taste

Juice of 1 lemon

Grated Parmesan cheese for serving (optional)

Instructions
 

Prepare Beans: Drain the soaked cannellini beans and set them aside.

    Sauté Aromatics: In a skillet over medium heat, add olive oil. Once hot, sauté the diced onion, garlic, carrots, and celery for about 5-7 minutes, until the vegetables are softened.

      Combine Ingredients: In the slow cooker, add the sautéed vegetables, soaked beans, diced tomatoes (with juices), vegetable broth, chopped kale, rosemary, thyme, salt, and pepper. Stir well to combine all ingredients.

        Set Slow Cooker: Cover the slow cooker and set it on low for 6-8 hours or high for 3-4 hours, until the beans are tender and creamy.

          Final Touches: Once cooked, stir in the lemon juice to brighten the flavors. Adjust seasoning with additional salt and pepper as needed.

            Serve: Ladle the stew into bowls and garnish with grated Parmesan cheese if desired.

              Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6