Tuscan White Bean Stew

Tuscan White Bean Stew
Servings Prep Time
6people 20minutes
Cook Time
2hours
Servings Prep Time
6people 20minutes
Cook Time
2hours
Tuscan White Bean Stew
Servings Prep Time
6people 20minutes
Cook Time
2hours
Servings Prep Time
6people 20minutes
Cook Time
2hours
Ingredients
Servings: people
Units:
Instructions
  1. In a soup pot over high heat, combine the white beans, water, 1/2 teaspoon of the salt and the bay leaf. Bring to a boil over high heat. Reduce the heat to low, cover partially and simmer until the beans are tender, 60 to 75 minutes. Drain the beans, reserving 1/2 cup of the cooking liquid. Discard the bay leaf. Place the cooked beans into a large bowl and save the cooking pot for later use.
  2. In a small bowl, combine the reserved cooking liquid and 1/2 cup of the cooked beans. Mash with a fork to form a paste. Stir the bean paste into the cooked beans.
  3. Return the cooking pot to the stove top and add the olive oil. Heat over medium-high heat. Stir in the onion and carrots and saute until the carrots are tender-crisp, 6 to 7 minutes. Stir in the garlic and cook until softened, about 1 minute. Stir in the remaining 1/2 teaspoon salt, the pepper, chopped rosemary, bean mixture and stock. Bring to a boil, then reduce the heat to low and simmer until the stew is heated through, about 5 minutes.
Recipe Notes

Nutrition Information (per serving)

Calories: 328
Fat: 8 g
Sodium: 450 mg
Carbohydrates: 48 g
Fiber: 12 g
Protein: 16 g