Description
A hearty and comforting Tuscan-style stewed bean dish featuring cannellini beans simmered with aromatic vegetables, herbs, tomato paste, and white wine to create a rich and flavorful stew perfect for any season.
Ingredients
Scale
Vegetables & Aromatics
- 1 medium yellow onion, chopped
- 2 medium or large carrots, peeled and finely chopped
- 2 celery ribs, diced
- 4 garlic cloves, finely chopped
- 1/4 cup (4g) flat-leaf parsley leaves and tender stems, minced
- 1 tablespoon minced fresh sage
- ½ cup (8g) fresh basil, slivered
- 1 bay leaf
Liquids & Canned Goods
- 1/4 cup (56 mL) extra virgin olive oil
- 3/4 cup (180 mL) dry white wine
- 1 28-ounce (800g) can whole peeled tomatoes, crushed by hand
- 1 1/2 cups (360 mL) vegetable broth, plus more as desired
- 2 (15-ounce/425g) cans cannellini beans, drained and rinsed
Seasonings & Other
- ½ tsp red pepper flakes
- 4 1/2 tablespoons (67g) tomato paste (in a tube, not a can)
- 1 teaspoon kosher salt, plus more to taste
- Freshly cracked black pepper
Instructions
- Prepare the base: Heat the olive oil in a Dutch oven over medium heat. Once hot, add the chopped onion and season with a pinch of salt and pepper. Cook until golden, about 7 to 8 minutes; stir occasionally to prevent sticking. Add the finely chopped carrots, diced celery, and garlic along with another pinch of salt. Cook for an additional 3 to 4 minutes, then stir in the red pepper flakes, minced parsley, and fresh sage, cooking until fragrant, about 1 minute.
- Incorporate tomato paste: Add the tomato paste to the pot and cook while stirring almost continuously for 1 to 2 minutes until the paste darkens slightly and becomes more concentrated in flavor.
- Deglaze with white wine: Pour in the dry white wine to deglaze the pan, scraping up any browned bits stuck to the bottom. Let the wine simmer rapidly for about 3 minutes or until mostly evaporated and the wine aroma dissipates, stirring frequently.
- Add tomatoes and spices: Stir in the crushed whole peeled tomatoes with their juices, the bay leaf, 1 teaspoon kosher salt, and freshly cracked black pepper. Maintain a rapid simmer, stirring fairly often, for 12 to 13 minutes until the tomatoes break down completely and most of the liquid evaporates.
- Simmer with broth and beans: Add the vegetable broth and drained cannellini beans to the pot. Reduce heat to low, cover, and keep at a gentle simmer for 30 minutes, stirring occasionally. For a thicker stew, gently smash part of the beans with the back of a spoon or spatula toward the end of cooking.
- Final seasonings and serving: Taste the stew and add a pinch of sugar if needed to balance acidity (optional if tomatoes are high quality). Remove the bay leaf. Stir in the slivered fresh basil and adjust salt and pepper to taste. Serve warm.
Notes
- Use high-quality canned tomatoes and fresh herbs for the best flavor.
- If you prefer a thicker stew, mashing some beans during simmering helps achieve desired consistency.
- Dry white wine can be substituted with additional vegetable broth if avoiding alcohol.
- This recipe pairs well with crusty bread or polenta.
- Leftovers store well in the refrigerator for up to 4 days and can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Stew
- Method: Stovetop
- Cuisine: Tuscan, Italian
Keywords: Tuscan stewed beans, cannellini beans recipe, Italian bean stew, vegetarian stew, Tuscan cuisine
