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White Bean Stew
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Description
This is my favorite one pot meal. You can easily throw it together and it has an added bonus; it’s healthy – which means there’s room for dessert!
Ingredients
- 1 Tablespoon Olive Oil
- 2 cups Onion, Chopped
- 1-½ cup Carrots, Diced
- 1 stalk Celery, Diced
- 4 cloves Garlic, Minced
- 28 ounces, fluid Can Of Whole Tomatoes
- ½ teaspoons Dried Thyme
- ½ teaspoons Dried Oregano
- ¼ teaspoons Dried Rosemary
- ¼ teaspoons Salt And Pepper
- ½ cups Sun-Dried Tomatoes, Chopped
- 1 can (15 Oz. Size) Butter Beans
- 1 can (15 Oz. Size) Garbanzo Beans
- 1 cup Vegetable Broth
- ¼ cups Olives, Pitted And Chopped
- 2 Tablespoons Capers Plus Some Brine
Preparation
In your Dutch oven (or medium pot), heat olive oil over medium heat. Add the onions and saute for about 5 minutes. Add carrots and celery, saute until onions are translucent. Add the garlic, saute for about a minute. Add tomatoes, herbs, salt and pepper and cook for 5 minutes until tomatoes break down. Then, add sun dried tomatoes, beans (after rinsing), and vegetable broth and bring to a boil. Reduce to a simmer once it starts to boil. Simmer for 10-15 minutes.
If it appears to be dry, you may add more vegetable broth. Lastly, add capers and olives. Stir well and cook for another 3-4 minutes.
Serve with a loaf of rustic bread (warm) and enjoy!
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