Tuscan White Bean And Tomato Stew Recipe

About this recipe

A hearty and flavorful Italian stew featuring white beans simmered with fresh tomatoes and aromatic herbs, perfect for a comforting lunch.

Ingredients

• - Oregano 100g
• - Thyme Bunched Herb
• - Cannellini Beans
• 600G Picard Organic Spinach Leaves
• 1 L Olive Oil – Organic
• - Potts Vegetable Stock Can
• 500 G Fresh Vine Tomato 500g
• 750 G Top-Op Table Salt Drums
• - Natco Black Pepper Whole

Instructions

1. 1. Heat olive oil in a large saucepan over medium heat for 1 minute.
2. 2. Chop fresh tomatoes into small cubes and add them to the pan, stirring occasionally.
3. 3. Season the tomatoes with salt, oregano, thyme, and black pepper, cooking for 5 minutes until softened.
4. 4. Add cannellini beans to the pan and stir to combine with the tomatoes and spices.
5. 5. Pour vegetable stock into the pan, bringing the mixture to a gentle boil.
6. 6. Reduce heat to low and simmer for 15 minutes, allowing the flavors to meld.
7. 7. Rinse and roughly chop spinach leaves, then add them to the pan during the last 5 minutes of simmering.
8. 8. Stir well to ensure the spinach is evenly cooked and wilted into the stew.
9. 9. Taste and adjust seasoning if needed before serving.
10. 10. Ladle the stew into bowls and drizzle with a touch of olive oil for added richness.