Simple Hearty Bean Stew

Ingredients

• 2 tablespoonsOlive oil
• 1 medium, choppedYellow onion
• 3 cloves, mincedGarlic
• 2 medium, dicedCarrots
• 2 dicedCelery stalks
• 400 grams (14.5 oz)Canned crushed tomatoes
• 800 grams (2x 15 oz cans), rinsed and drainedCanned cannellini beans
• 700 ml (3 cups)Vegetable broth
• 1 teaspoonDried oregano
• 0.5 teaspoonDried thyme
• 1Bay leaf
• 0.8 teaspoon, or to tasteSalt
• 0.3 teaspoon, or to tasteBlack pepper
• 2 tablespoons, chopped (for garnish, optional)Fresh parsley

Instructions

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 5-7 minutes.

   ⏱ 7 min
2. 2

   Stir in the minced garlic, diced carrots, and diced celery. Sauté for another 5 minutes, stirring occasionally, until vegetables begin to slightly soften.

   ⏱ 5 min
3. 3

   Add the crushed tomatoes, rinsed and drained cannellini beans, vegetable broth, dried oregano, dried thyme, bay leaf, salt, and black pepper to the pot. Stir everything together.

   ⏱ 2 min
4. 4

   Bring the stew to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 20-25 minutes, allowing the flavors to meld and vegetables to become tender.

   ⏱ 25 min
5. 5

   Carefully remove the bay leaf from the stew. Taste and adjust seasoning with additional salt and pepper if needed.

   ⏱ 1 min
6. 6

   Ladle the Simple Hearty Bean Stew into bowls and garnish with fresh chopped parsley, if desired. Serve warm with crusty bread for dipping.