Tuscan White Bean Stew

Servings Prep Time
6 people 20 minutes
Cook Time
2 hours
Servings Prep Time
6 people 20 minutes
Cook Time
2 hours
Tuscan White Bean Stew
Print Recipe
Servings Prep Time
6 people 20 minutes
Cook Time
2 hours
Servings Prep Time
6 people 20 minutes
Cook Time
2 hours
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