Tuscan Bean And Vegetable Stew Recipe

About this recipe

Transport yourself to the heart of Tuscany with our delicious Tuscan Bean and Vegetable Stew, a vegetarian dinner that’s as hearty as it is healthy. Combining creamy cannellini beans, sweet carrots, crunchy celery, and aromatic herbs like Schwartz Italian Seasoning, this dish is packed with bold flavors and satisfying textures. The addition of canned chopped tomatoes and vegetable stock creates a rich, comforting broth, while fresh parsley provides a burst of freshness. With 18g of plant-based protein and 470 calories per serving, this meal is perfect for those busy evenings when you need a quick yet nourishing dinner. Serve it with crusty bread or enjoy it as is—either way, it’s a delightful way to end your day.

Ingredients

• - Cannellini Beans
• 100 g Yorkshire English Carrots 100G
• 100G Celery Salt, 100G
• 1 Onion Large 1 Each
• 50G Black Garlic Cloves, 50G
• 1 Kg Tomatoes 1kg
• - Potts Vegetable Stock Can
• - Biona Capers In Olive Oil
• 75G Greenfields Hot Wings Seasoning, 75G
• - Schwartz Bay Leaves
• - Schwartz Flat Leaf Parsley
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g

Instructions

1. 1. Peel and dice the carrots and onion into small, even-sized pieces for even cooking.
2. 2. Chop the celery into thin slices and mince the garlic cloves finely.
3. 3. Heat olive oil in a large pot over medium heat until shimmering.
4. 4. Add diced onion, minced garlic, and sliced celery to the pot and sauté for 3-4 minutes until fragrant and softened.
5. 5. Stir in the diced carrots and cook for another 5 minutes, stirring occasionally.
6. 6. Add the Schwartz Italian Seasoning and sauté for 1 minute to release the flavors of the spices.
7. 7. Pour in the canned chopped tomatoes and vegetable stock, stirring to combine the ingredients well.
8. 8. Add the Schwartz Bay Leaves and bring the mixture to a gentle simmer over medium heat.
9. 9. Stir in the cooked cannellini beans and season the stew with salt and black pepper.
10. 10. Reduce the heat to low and let the stew simmer uncovered for about 15 minutes, stirring occasionally.
11. 11. Remove the bay leaves from the pot and adjust seasoning if needed.
12. 12. Chop the fresh Italian flat-leaf parsley and sprinkle it generously over the stew before serving.
13. 13. Serve the Tuscan Bean and Vegetable Stew hot in bowls, optionally garnished with extra parsley for a fresh touch.