Recipe: Tuscan White Bean Stew

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  • May 19th, 2010
  • Recipes
  • 5 Comments

THIS STEW has a delicate flavor. For a deeper flavor, try roasting the garlic. Serve warm or chilled.

Tuscan White Bean Stew

Ingredients

1 can (15 ounces) organic great northern beans

1 garlic clove

¼ cup onion

½ cup carrots

⅓ cup celery

1 tbsp olive oil

2 cups UltraBroth or organic vegetable broth

⅛ tsp fresh rosemary

¼ tsp fresh parsley

¼ tsp fresh thyme

½ tsp sea salt

Drain white beans, rinse, and dry.

Mince garlic. Dice onions, carrots, and celery.

In a stock pot, heat oil over low to medium heat. Sauté onions for 2–3 minutes. Add carrots, celery, and garlic. Sauté for an additional 4–5 minutes or until vegetables start to become soft.

Add vegetable broth, beans, and all herbs and spices. Simmer covered for 20–30 minutes stirring occasionally.

Remove from heat and serve or chill for later.

Makes: 4 servings

Prep time: 10 minutes

Cook time: 35 minutes

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5 Responses to Recipe: Tuscan White Bean Stew

  1. Cheryl July 9, 2011 at 7:38 am #

    This recipes is amazing if you add kale to it!

    In health!
    Cheryl

    Reply
  2. spaccio hogan November 15, 2011 at 4:21 am #

    Extremely good article. I am a hypnotherapist and agree wholeheartedly with your article

    Reply
  3. Sue Seward January 26, 2012 at 7:01 pm #

    This soup looks awesome! One of my networking friends suggested it so I’m modifying it Gluten Free using Pacific GFree broth and using Kale.

    Thank you,
    Sue

    Reply
  4. Avatar of Matushka Tatiana
    Matushka Tatiana June 15, 2012 at 12:43 pm #

    Very good recipe!

    Reply
  5. Pauline December 5, 2012 at 7:43 pm #

    I know I would love this soup and it is delicious I am certain. However, I do have a few comments.
    - It is better to buy dried beans (organic if possible) and plump them up as all canned goods are lined with Bisphenol (a carcinogen).
    - It is important to read the ingredients before you buy the broth, as I have noticed that many brands contain gluten and added preservatives and artificial colorants as well as other harmful ingredients; homemade is always best.

    It is also important to make sure that your soy/tofu/wheat (if you can tolerate it) are not genetically modified.

    Merci !

    Reply

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