Tuscan Bean and Tomato Stew

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A rustic, hearty dish that perfectly captures the warmth of Tuscany, this stew is a celebration of simple yet flavorful ingredients. Gail and I discovered this dish while exploring a small vineyard in the rolling hills of Tuscany. We were seated at a farmhouse table overlooking rows of grapevines, and the stew was brought out as part of a family-style feast. Its depth of flavor—rich tomatoes, creamy beans, and fragrant herbs—left us wanting more. Now, it’s a dish we recreate whenever we want to transport ourselves back to those golden Italian sunsets.

Author: Don Nicholas
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: Serves 4-6 1x
Category: Soups

Ingredients

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2 tablespoons extra virgin olive oil
1 large onion, finely chopped
2 garlic cloves, minced
1 carrot, peeled and diced
1 celery stalk, diced
1 can (28 oz) crushed tomatoes
4 cups vegetable broth
2 cans (15 oz each) cannellini beans, drained and rinsed
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
Fresh basil leaves for garnish
Freshly grated Parmesan cheese for garnish

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Instructions

Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened and fragrant, about 5 minutes.
Add the carrot and celery, and cook for an additional 5 minutes until the vegetables begin to soften.
Stir in the crushed tomatoes and vegetable broth, bringing the mixture to a gentle simmer.
Add the cannellini beans, oregano, thyme, salt, and pepper. Stir well and let the stew simmer for 20-25 minutes, allowing the flavors to meld.
Taste and adjust seasoning as needed.
Serve the stew hot, garnished with fresh basil leaves and a sprinkle of Parmesan cheese.

Find it online: https://foodgardening.mequoda.com/articles/romantic-dinners-for-two-a-mediterranean-journey/