Vegetarian Tuscan Bean Stew Food
HEARTY TUSCAN BEAN STEW
With three types of beans and a generous dose of rosemary and garlic, this is a seriously satisfying stew. And it's vegan too!
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 18
Steps:
- Add the olive oil to a large, heavy pan over medium heat. When hot, add the onions, carrots, and celery. Cook, stirring occasionally, until softened, 5-6 minutes. Add the garlic and cook, stirring, for one more minute. Stir in the thyme, salt, and black pepper. Add the beans, broth, rosemary, and bay leaf. Stir to combine. Increase heat to medium-high and bring to a boil. Once it comes to a boil, reduce heat to low to maintain a simmer until the stew is thickened, 20-25 minutes.
- Add the kale and cook until wilted, 3-4 minutes.
- Remove the rosemary sprigs and bay leaf. Taste and add additional salt and pepper if desired.
- Serve as-is or over polenta, brown rice, or quinoa. Drizzle individual servings with a little olive oil, if desired.
TUSCAN KALE AND WHITE BEAN STEW
A hearty kale and white bean soup simmered in vegetable stock.
Provided by Food Network Kitchen
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
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.
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Reviews 34Servings 4Cuisine ItalianCategory Main Dish
- Dice the onion. Peel and dice the carrot and zucchini. Dice the tomato. Mince the garlic. Roughly chop the kale. Remove the leaves from the parsley.
- In a large saucepan or pot, heat the olive oil. Add the onion garlic, carrots, red pepper flakes, and sage and cook over low heat for 20 minutes until softened but not browned. Add the parsley, tomato, and zucchini and cook for a few minutes.
- Add the kale and beans (drained if canned), and cover with vegetable stock. Bring to a boil, reduce the heat and simmer for 30 minutes. Season with kosher salt and fresh ground black pepper to taste.
- Chop the bread into cubes. To serve, arrange the bread cubes in the soup and add Parmesan cheese shavings and a drizzle of olive oil.
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Ratings 4Category StewCuisine ItalianTotal Time 50 mins
- Place the sundried tomatoes in a blender with the rosemary and oregano. Blend with 1/4 cup of water into a coarse paste.
- Heat the olive oil and add the onions, celery and carrots. Season with salt and ground black pepper.
- Saute, stirring frequently, until the vegetables are softened but not turning color, about five minutes.
TUSCAN BEAN STEW - EASY PEASY FOODIE
From easypeasyfoodie.com
5/5 (5)Total Time 40 minsCategory Main CourseCalories 365 per serving
- Place the olive oil, onion and leek in a large deep saucepan and fry over a gently over a low heat for 5 minutes, stirring occasionally.
- Add the chopped tomatoes and 200ml water to the pan, then crumble in the stock cube and add a little salt and pepper. Bring to the boil, then cook over a low heat for 20 minutes.
- Add the drained tin of mixed beans and cook for 10 more minutes, until the potato is cooked and the sauce has thickened.
VEGETARIAN TUSCAN BEAN STEW - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
4.5/5 (2)Category Mains, Soups & StewsServings 8Estimated Reading Time 7 mins
- In a large bowl, dissolve 3 tablespoons salt in 4 quarts cold water. Add beans and soak, at room temperature, for at least 8 and up to 24 hours. Drain and rinse well.
- Adjust oven rack to lower-middle position and heat oven to 250 degrees. Cover dried porcini mushroom pieces with 1/2 cup hot tap water in small microwave-safe bowl and cover with plastic wrap. Cut several steam vents in plastic with paring knife and microwave on high power, 30 seconds. Let stand until mushrooms soften, about 5 minutes. Lift mushrooms from liquid with fork and mince using chef’s knife. Strain liquid through fine-mesh strainer lined with paper towels into medium bowl. Set mushrooms and liquid aside.
- Heat oil in large Dutch oven over medium heat until shimmering. Add onion, celery, and carrots. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10 to 16 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add remaining 4 cups water, broth, bay leaves, soaked beans, ½ teaspoon salt, pepper and reserved mushrooms and mushroom liquid. Increase heat to high and bring stew to simmer. Cover pot, transfer to oven, and cook until beans are almost tender, about 45 minutes to 1 hour.
- Remove pot from oven and stir in tomatoes and kale. Return pot to oven and continue to cook until beans and greens are fully tender, 30 to 40 minutes longer.
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