Vegan White Bean Stew – A Hearty Tuscan-Inspired Delight

Alright, let's get cooking! This Vegan White Bean Stew is a hearty, comforting dish inspired by the flavors of Tuscany. It's packed with protein, fiber, and delicious vegetables. You'll love how simple and satisfying it is, perfect for a weeknight meal.

Vegan White Bean Stew – A Hearty Tuscan-Inspired Delight

Yields: 6 servings Prep Time: 20 minutes Cook Time: 45 minutes (plus soaking time for dried beans if applicable)

Ingredients:

• Beans:
  • 1 pound dried cannellini beans (or two 15-ounce cans, drained and rinsed) - If using dried, soak overnight or do a quick boil method (see instructions below).
• Aromatics & Vegetables:
  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
  • 1 large can (28 ounces) crushed tomatoes
  • 6 cups vegetable broth (low sodium preferred)
  • 1 cup chopped kale or spinach (fresh or frozen)
• Finishing Touches:
  • 2 tablespoons lemon juice
  • 1/4 cup chopped fresh parsley, plus more for garnish
  • Salt and freshly ground black pepper to taste
  • Crusty bread, for serving (optional)
  • Vegan parmesan cheese, for serving (optional)

Equipment:

• Large Dutch oven or heavy-bottomed pot
• Cutting board
• Knife
• Measuring cups and spoons

Instructions:

1. Prepare the Beans (If using dried):

• Overnight Soak: Rinse the dried beans and place them in a large bowl or pot. Cover with at least 2 inches of cold water. Let soak for at least 8 hours or overnight. Drain and rinse the beans before cooking.
• Quick Boil Method: Rinse the dried beans and place them in a large pot. Cover with water and bring to a boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour. Drain and rinse the beans before cooking.
• Canned beans: Simply rinse and drain the canned beans.

2. Sauté the Aromatics:

• Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
• Add the minced garlic, rosemary, sage, and red pepper flakes (if using). Cook for another minute until fragrant.

3. Build the Stew:

• Stir in the crushed tomatoes and cook for 2-3 minutes to allow the flavors to meld.
• Add the prepared cannellini beans and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30-45 minutes (for canned beans, 20-30 minutes), or until the beans are tender and the broth has thickened slightly. If using dried beans, simmer for longer, checking periodically for tenderness – it may take up to 1.5 hours depending on the quality of the beans.

4. Incorporate the Greens:

• Stir in the chopped kale or spinach. Cook until the greens are wilted, about 5 minutes.

5. Finish and Serve:

• Remove the stew from the heat and stir in the lemon juice and chopped parsley.
• Season with salt and freshly ground black pepper to taste.
• Serve hot, garnished with fresh parsley and a drizzle of olive oil (optional). Serve with crusty bread for dipping, and vegan parmesan cheese if desired.

Chef's Notes & Tips:

• Bean Texture: If you prefer a creamier stew, you can use an immersion blender to partially blend some of the stew before adding the greens. Be careful not to over-blend, you still want some bean texture.
• Flavor Boost: Add a bay leaf during the simmering process for extra depth of flavor. Remember to remove it before serving.
• Variations:
  • Add other vegetables: Diced zucchini, bell peppers, or chopped tomatoes can be added to the stew along with the carrots and celery.
  • Make it spicier: Add more red pepper flakes or a dash of hot sauce for extra heat.
  • Protein Boost: Add crumbled vegan sausage or tempeh bacon for added protein and flavor.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The stew will thicken as it sits. Reheat gently on the stovetop or in the microwave.

Enjoy your delicious and hearty Vegan White Bean Stew! Bon appétit!