Tuscan White Bean Stew

By Published: May 19, 2010
- Yield: 4 Servings
- Prep: 10 mins
- Cook: 35 mins
- Ready In: 45 mins
This stew has a delicate flavor. For a deeper flavor, try roasting the garlic. Serve warm or chilled.
Ingredients
- 1 Can (15 ounces) Organic Great Northern Beans
- 1 Clove Garlic
- 1/4 Cup Onion
- 1/2 Cup Carrots
- 1/3 Cup Celery
- 1 Tablespoon Olive Oil
- 2 Cups Ultrabroth or organic vegetable broth
- 1/8 Tablespoon Fresh Rosemary
- 1/4 Teaspoon Fresh Parsley
- 1/4 Teaspoon Fresh Thyme
- 1/2 Teaspoon Sea Salt
Instructions
- 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.





















This recipes is amazing if you add kale to it!
In health!
Cheryl
Extremely good article. I am a hypnotherapist and agree wholeheartedly with your article
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
Very good recipe!
Great work buddy, keep it up