🥘 Ingredients
- extra virgin olive oil ¼ cup
- medium yellow onion 1
- medium or large carrots 2
- celery ribs 2
- garlic cloves 4
- red pepper flakes ½ tsp
- flat-leaf parsley leaves and tender stems ¼ cup
- minced fresh sage 1 tbsp
- tomato paste in a tube, not a can 4 ½ tbsp
- dry white wine ¾ cup
- whole peeled tomatoes 1
- kosher salt 1 tsp
- Freshly
- bay leaf 1
- vegetable broth 1 ½ cup
- cannellini beans 2
- fresh basil ½ cup
These stewed beans are supposed to be thick and velvety in texture, but if you prefer a looser consistency, feel free to add 1/2-1 cup of additional broth (or water). You can add more vegetables, like lacinato kale (AKA Tuscan kale). Storage: Store in an airtight container for 5 to 6 days. I prefer to reheat in a saucepan on the stove (medium heat), but you can also reheat in the microwave. Storage: This recipe freezes great. Once it’s cool, transfer to a few small containers (makes it quicker to defrost). It should stay good in the freezer for 4 months. Storage: I like using these single-serve Souper Cubes. It makes it easy to defrost an individual block of the stew on the stove in less than 10 minutes. Or, you can defrost the stew in the fridge.
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1Gather: extra virgin olive oil , medium yellow onion , medium or large carrots , celery ribs , garlic cloves , red pepper flakes , flat-leaf parsley leaves and tender stems , minced fresh sage , tomato paste in a tube, not a can , dry white wine , whole peeled tomatoes , kosher salt , Freshly cracked black pepper, bay leaf , vegetable broth , cannellini beans , fresh basil .
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2Heat the olive oil in a Dutch oven over medium heat. Once the oil is hot, add the onion, and season with a pinch or two of salt and pepper. Cook for 7-8 minutes , until golden, stirring occasionally. Add in the carrot, celery, and garlic, with another pinch of salt and cook for 3 to 4 minutes. Add the red pepper flakes, parsley, and sage and cook until fragrant, about 1 minute.
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3Add the tomato paste and cook, stirring almost continuously, for 1-2 minutes , until it's a bit darker in color.
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4Pour the white wine in and deglaze the pan, scraping up any browned bits stuck to the bottom of the pot. Allow wine to simmer rapidly for 3 minutes , or until mostly evaporated and it no longer smells like wine, stirring often.
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5Add tomatoes along with their juices, bay leaf, 1 tsp kosher salt, and several cracks of black pepper. Cook at a rapid simmer, stirring fairly often, until the tomatoes are fully broken down and most of the liquid has evaporated, 12 to 13 minutes.
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6Add the veggie broth and 2 can of beans. Reduce the heat to low, cover the pan, and maintain a decent simmer for 30 minutes , stirring once in a while. If you want the stew to be thicker, towards the end of cooking, use the back of a wooden spoon or a spatula to gently smash a small portion of the beans.
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7Taste, adding a pinch of sugar if needed (if your tomatoes are good-quality, it should not be necessary). Remove the bay leaf. Finish with chopped basil. Season to taste, adding salt and pepper as needed.