Tuscan White Bean Stew Recipes

TUSCAN KALE AND WHITE BEAN STEW

Steps:

• Combine the vegetable base and 8 cups water in a saucepan. Bring to a simmer, whisking to dissolve the base. Set aside.
• Place a Dutch oven or soup pot over medium-high heat. Add the butter substitute and olive oil and heat until melted. Add the carrots, celery and onions and season with salt and pepper. Saute until tender, about 5 minutes. Tie the thyme and rosemary into a bundle with kitchen string and add it to the pot along with the garlic. Cook for 1 minute more.
• 3. Add the beans and their liquid, the lemon zest and vegetable stock. Bring to a simmer and cook until the beans are tender, about 10 minutes. Add the kale, season with salt and pepper and simmer until the kale has wilted and softened a bit, 7 to 8 minutes.
• Divide the soup among bowls and drizzle with olive oil.

TUSCAN WHITE BEAN STEW

Steps:

• Saute the onions over medium-low heat in a medium sized, heavy pot that has a lid.
• Slice the carrots into 1/8″ coins and add to pot.
• Cut potato into 1/4″ dice and add to pot, stirring occasionally. Add water and loosen any stuff that has stuck to the bottom of the pot with a wooden spoon. Add salt, oregano, tomato paste and stir. Cover and turn head down to a low boil.
• Slice and kale, drain and rinse the beans. Add beans to pot and stir. The stew should be quite thick. Add kale and lemon juice. Taste and season if necessary. Simmer for a few minutes until kale is tender.
• Carrots should be tender, and the potato should be soft but still hold its shape. Serve and garnish with fresh herbs, shown here with thyme.

TUSCAN WHITE BEAN AND FENNEL STEW WITH ORANGE AND ROSEMARY

Steps:

• Heat olive oil in large sauce pan over medium-high heat.
• Add onion and sauté until soft, about 5 minutes.
• Add garlic and cook stirring for about 30 seconds.
• Add the fennel and wine and bring to a boil. Reduce the heat and simmer, uncovered and stirring, until the wine is reduced by one half, about 5 minutes.
• Add the stock, potatoes, tomatoes and salt and pepper to taste.
• Bring to a boil then reduce heat and simmer until potatoes are softened, about 20 minutes.
• Add the zucchini, beans and salt and pepper to taste.
• Simmer until the ingredients are tender and desired consistency is achieved, about 15 minutes.
• A few minutes before serving, stir in the orange zest and rosemary.

TUSCAN WHITE BEAN & SAUSAGE STEW

Steps:

• Remove casings from sausage. Place in stockpot with olive oil and cook over medium heat until lightly browned, breaking sausage apart as it cooks.
• Add carrots, onion, celery, garlic and Italian seasoning to pot, cooking 5-7 minutes or until vegetables start to brown.
• Stir tomatoes, tomato paste, arugala, broth and beans into sausage/veggie mixture.
• Simmer on medium-low heat 15 to 20 minutes or under vegetables are tender.
• Serve with grated fresh parmesan cheese and warm bread.