Origin Story: From the Hills of Tuscany to Your Table

This Tuscan Bean and Tomato Stew comes from the tradition of “cucina povera,” or the peasant cooking of Italy, where fresh, local ingredients were used to create simple yet nourishing dishes. Often served in countryside farmhouses, this dish showcases the rich agricultural heritage of Tuscany, with beans and tomatoes being central crops. We fell in love with its comforting warmth, which now feels like an edible postcard from our time in Tuscany.

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

1. 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.
2. Add the carrot and celery, and cook for an additional 5 minutes until the vegetables begin to soften.
3. Stir in the crushed tomatoes and vegetable broth, bringing the mixture to a gentle simmer.
4. 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.
5. Taste and adjust seasoning as needed.
6. Serve the stew hot, garnished with fresh basil leaves and a sprinkle of Parmesan cheese.

Serving Suggestions:

Pair this hearty stew with crusty garlic bread to soak up all the rich tomato broth, and a crisp arugula salad tossed with shaved Parmesan and a light lemon dressing to balance the richness.

Beverage Pairing:

Chianti, the classic red wine of Tuscany, is the perfect match for this dish, bringing out the earthy flavors of the beans and tomatoes. If you prefer a non-alcoholic option, sparkling water with a twist of lemon will keep things light and refreshing.