This hearty tomato and white bean stew is packed with protein, fibre, and flavour. The stew features tomatoes, cannellini beans, and plenty of fragrant spices for a warming, filling meal that’s perfect for a November evening. Serve it with crusty bread or over a bed of rice for extra comfort and filling after a cold winter day!
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, chopped
- 2 garlic cloves, minced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 2 cups vegetable broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Method:
Step 1 – Heat olive oil in a pot over medium heat. Add onion, carrots, and garlic, and sauté until the vegetables are softened.
Step 2 – Stir in diced tomatoes, beans, broth, smoked paprika, and thyme.
Step 3 – Simmer for 20-25 minutes until thickened.
Step 4 – Season with salt and pepper, then garnish with fresh parsley before serving.
Enjoy!
