Description
A warm and hearty stew combining beans, vegetables, and herbs, perfect for chilly evenings.
Ingredients
Scale
- 2 tbsp extra-virgin olive oil
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 3 carrots, chopped
- 2 cans white beans (cannellini or navy beans), rinsed and drained
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sauté until the onion is translucent.
- Stir in the chopped carrots and cook for about 5 minutes.
- Add the white beans, diced tomatoes, vegetable broth, oregano, basil, salt, and pepper. Bring to a boil.
- Reduce the heat and simmer for about 20-25 minutes, until the carrots are tender.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
Notes
For a thicker stew, mash some of the beans before adding them. You can also add a pinch of red pepper flakes for extra heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: stew, beans, Italian, vegetarian, healthy