White Bean Stew
343kcal
Ingredients
- 1 tablespoon olive oil
- 1 white onion diced
- 3 garlic cloves minced
- 1 tablespoon tomato paste
- 1 tablespoon red wine vinegar
- 800 g canned cannellini beans drained and rinsed
- 400 g canned cherry tomatoes
- 400 ml vegetable stock
- 2 sprigs rosemary
- 3-4 sage leaves
- Salt and pepper to taste
- Garnish
- 1 lemon zest and juice
- 10 g parsley chopped
- 20 g Pecorino cheese grated
- Extra virgin olive oil to drizzle
- Red pepper flakes
Method
- Heat the oil in your pan, and add the diced onion. Saute for 5-6 minutes, stirring often, until the onion begins to soften.1 tbsp olive oil, 1 white onion
- Add the minced garlic cloves and cook for another minute or two, stirring into the onion mixture.3 garlic cloves
- Add the tomato paste and cook it into the vegetables (~1-2 minutes), then add the red wine vinegar to deglaze the pan.1 tbsp tomato paste, 1 tbsp red wine vinegar
- Add the canned cherry tomatoes, white beans, vegetable stock, rosemary, and sage leaves. Season with salt and pepper, and leave the stew to simmer for 5-10 minutes.800 g canned cannellini beans, 400 g canned cherry tomatoes, 400 ml vegetable stock, 2 sprigs rosemary, 3-4 sage leaves, Salt and pepper
- Serve into bowls and top with the grated Pecorino, lemon zest, a squeeze of lemon juice, fresh parsley, EVOO, and red pepper flakes if using.1 lemon, 10 g parsley, 20 g Pecorino cheese, Extra virgin olive oil, Red pepper flakes
Nutrition
Calories343kcalCarbohydrates58gProtein19gFat6gSaturated Fat2gPolyunsaturated Fat1gMonounsaturated Fat3gCholesterol5mgSodium635mgPotassium1348mgFiber13gSugar8gVitamin A727IUVitamin C30mgCalcium257mgIron8mg