Hearty Tuscan Bean Stew Recipe 385

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HEARTY TUSCAN BEAN STEW



Hearty Tuscan Bean Stew image

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

1 tablespoon olive oil
1 cup diced yellow onion (about 1/2 medum onion)
1/2 cup diced carrot (about 2 medium carrots)
1/4 cup diced celery (about 1 stalk)
4 medium cloves garlic (minced)
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 (15-ounce) can cannellini or white kidney beans, drained (about 1 1/2 cups)
1 (15-ounce) can kidney beans, drained (about 1 1/2 cups)
1 (15-ounce) can butter beans (also known as lima beans), drained (about 1 1/2 cups)
2 cups low-sodium vegetable broth
2 5- inch sprigs rosemary
1 bay leaf
1 small bunch lacinato kale (also known as dinosaur kale or Tuscan kale, cut into 1-inch pieces) (about 4 cups))
Additional salt and pepper to taste
Additional olive oil for serving (if desired)

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 VEGETABLE CHICKEN STEW



Tuscan Vegetable Chicken Stew image

Tuscan Vegetable Chicken Stew - so comforting and full of hearty vegetables, white beans and chicken.

Provided by Kelly Kwok

Categories     Dinner     Main Course

Time 55m

Number Of Ingredients 20

1 tablespoon oil
3 tablespoon butter
1 medium onion (diced)
2 cloves garlic (minced)
3 cups chopped carrots
3 cups chopped celery
1 large zucchini (chopped)
1 sweet red bell pepper (chopped)
1/4 cup flour
4 cups chicken broth
1 tablespoon Italian seasoning
½ teaspoon crushed red pepper flakes (optional)
1 19 oz. can cannellini beans, drained and rinsed
1 28 oz. can diced tomatoes, undrained
1 cup diced cooked chicken breast (I used rotisserie)
1 cup fresh spinach leaves (chopped)
2 tablespoons cider vinegar
salt and pepper to taste
fresh parsley
parmesan cheese

Steps:

  • In a large pot over medium high heat, add the butter and olive oil. Add in the onion, garlic, carrots, and celery and saute for about 4-5 minutes, until tender and fragrant. Stir in the zucchini and red pepper and cook for another 2 minutes until slightly softened. Sprinkle in the flour to create a roux and cook for another minute. Slowly add 1 cup of the chicken broth while continuously stirring until it starts to thicken and comes together. Then slowly pour in the remaining chicken broth.
  • Stir in the Italian seasoning, red pepper flakes, beans and entire can of tomatoes.
  • Bring to a boil, stirring frequently. Add the chicken and reduce heat to low and simmer uncovered for 25-30 minutes.
  • Stir in the spinach and cider vinegar and cook for an additional 3-4 minutes or until everything is heated through.
  • Season with salt and pepper to taste and serve hot with fresh parsley and parmesan cheese, if desired.

Nutrition Facts : Calories 186 kcal, Carbohydrate 17 g, Protein 9 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 31 mg, Sodium 749 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

HEARTY BEAN STEW



Hearty Bean Stew image

From Regina, Saskatchewan, Penny Giles writes, "A Canadian prairie winter can be bone-chilling. A bowl of this meatless stew over couscous, rice or with cornbread is all it takes to warm us up. It's hearty, tasty and-unbeknownst to your family-healthy, too!" stew can be served over rice (note to editors: this is not meatless because of the beef broth)

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 14

1-1/2 cups chopped onions
1 tablespoon canola oil
4 garlic cloves, minced
1 can (28 ounces) diced tomatoes, drained
3 large carrots, chopped
3 celery ribs, chopped
1-1/4 cups beef broth
1 tablespoon Worcestershire sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (6 ounces) tomato paste
1 tablespoon chili powder
1/4 teaspoon pepper

Steps:

  • In a large saucepan, saute onions in oil until tender; add the garlic, cook 1 minute longer. Add the tomatoes, carrots, celery, broth and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Stir in the beans, tomato paste, chili powder and pepper. Cover and simmer for 30 minutes, stirring occasionally.

Nutrition Facts : Calories 306 calories, Fat 4g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 712mg sodium, Carbohydrate 55g carbohydrate (16g sugars, Fiber 15g fiber), Protein 14g protein.

HEARTY TUSCAN BEAN STEW RECIPE - (3.8/5)



HEARTY TUSCAN BEAN STEW Recipe - (3.8/5) image

Provided by grinder

Number Of Ingredients 16

Table salt
1 lb. dried cannellini beans, rinsed
1 tablespoon extra virgin olive oil+
6 oz. pancetta, 1/4" pieces
1 large onion, chopped medium
2 medium celery ribs, 1/2" pieces
2 medium carrots, peeled, 1/2" pieces
8 medium garlic cloves, peeled, crushed
4 cups low-sodium chicken broth
3 cups water
2 bay leaves
1 bunch kale or collard greens {1 lb} stems trimmed, 1" pieces
1 can diced tomatoes, drained, rinsed
1 sprig fresh rosemary
Ground black pepper
8 slices country white bread, each 1.25" thick, broiled until golden brown on both sides and rubbed with garlic clove {opt}

Steps:

  • Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well. Adjust oven rack to lower-middle position and heat oven to 250°F. Heat oil and pancetta in large Dutch oven over med-heat. Cook, stirring occasionally, until pancetta is lightly browned and fat has rendered, 6-10 minutes. Add onion, celery, and carrots. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10-16 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in broth, water, bay leaves and soaked beans. Increase heat to high and bring to simmer. Cover pot, transfer to oven, and cook until beans are almost tender {very center of beans will still be firm} 45-60 minutes. Remove pot from oven and stir in greens and tomatoes. Return pot to oven and continue to cook until beans and greens are fully tender, 30-40 minutes longer. Remove pot from oven and submerge rosemary sprig in stew. Cover and let stand 15 minutes. Discard bay leaves and rosemary sprig and season stew with salt and pepper to taste. If desired, use back of spoon to press some beans against side of pot to thicken stew. Serve over toasted bread, if desired, and drizzle with olive oil.

TUSCAN BEAN STEW (HEARTY + EASY)



TUSCAN BEAN STEW (HEARTY + EASY) image

Tuscan bean stew that is hearty, easy, full of flavour, vegan, family-friendly - aka your kids will love it, nutritious and utterly...

Provided by Gali & Matt

Categories     Cancer-Fighting Main Courses

Time 25m

Number Of Ingredients 14

400g tin of washed mixed beans or cannellini beans (drained weight 270g)
1 leek, chopped or diced
1 celery stalk, chopped or diced
2 carrots, diced
1 red onion, diced
1 garlic clove, grated
1 tablespoon of flour
750ml of vegetable stock enriched with yeast extract
½ cup of Orzo pasta
5g or 6 large fresh sage leaves, finely chopped
1 teaspoon of fennel seeds
5g of fresh parsley
5g or 6 stalks of fresh thyme
1 tablespoon of tomato puree

Steps:

  • Instructions In a large oven to table pan heat some olive oil for a minute on medium heat. Add the fennel seeds and fry for 2 minutes. Add the leek, celery, carrots, onion and garlic and lower the heat and sauté for 5 minutes. Stir in a tablespoon of flour and turn the heat up for 1 minute to brown. Pour in the stock enriched with the yeast extract and the tomato puree. Turn the heat down low and simmer the broth for 6 minutes. Add the herbs, reserving a little to garnish. Add the orzo pasta and the washed beans and gently simmer, stirring occasionally for 12 minutes until the pasta is cooked. Garnish with the leftover herbs and (optionally) chopped black olives and sun-dried tomatoes.

Nutrition Facts : Nutrition facts 200 calories 20 grams fat

TUSCAN SAUSAGE AND WHITE BEAN SOUP



Tuscan Sausage and White Bean Soup image

Tuscan Sausage and White Bean Soup is a hearty, flavorful dish perfect for dinner any night of the week.

Provided by Barbara

Categories     Soup

Time 20m

Number Of Ingredients 9

1/4 cup butter
1/2 cup onion (chopped)
2 cloves garlic (finely chopped)
1/4 cup flour
1 12 oz. can evaporated milk
1 14.5 oz. can chicken broth
1/2 lb. ground pork sausage (cooked and drained)
1 15.5 oz. can undrained cannellini beans
Salt and Pepper

Steps:

  • In a skillet, cook sausage. Drain and set aside.
  • Melt butter in medium saucepan.
  • Add onion and garlic; cook for 1 to 2 minutes while stirring occasionally or until onion is tender.
  • Stir in flour.
  • Slowly add the evaporated milk and chicken broth while stirring constantly.
  • Once the mixture comes to a complete boil, add sausage and beans.
  • Heat through, and season with salt and pepper.

TUSCAN BEAN STEW WITH SAUSAGES



Tuscan Bean Stew with Sausages image

A quick and easy Tuscan bean stew made with Italian sausages, cannellini beans, tomato, sage, and garlic. It's hearty, filling and just what you need to warm yourself up on a chilly evening.

Provided by Emily Kemp

Categories     Main Course

Time 32m

Number Of Ingredients 7

4 Italian sausages (,skins removed)
1.6 lbs (740g) cannellini beans (,canned + 6 tbsp of cooking liquid)
2 cloves of garlic
5 sage leaves
7 oz (200g) passata/pureed tomatoes
1/2 tbsp olive oil
salt and pepper (to season)

Steps:

  • Add the olive oil to a large pot on a medium/low heat. Peel the garlic cloves but keep whole and add them to the pot with the sage leaves.
  • When the garlic starts to take on some colour add the beans with 6 tbsp of their cooking liquid and the passata (pureed tomatoes).
  • Let the beans simmer for around 10 minutes. Cut each sausage into three then add them to the beans.
  • Season with a salt and pepper and continue to simmer the bean stew gently until the sausages are cooked through (around 15-20 minutes). Stir it every so often but be careful not to mash up the beans.
  • Once ready, remove the garlic cloves and serve. Serve with salad and crusty bread.

Nutrition Facts : Calories 554 kcal, Carbohydrate 33 g, Protein 26 g, Fat 36 g, SaturatedFat 12 g, Cholesterol 85 mg, Sodium 1222 mg, Fiber 9 g, Sugar 2 g, ServingSize 1 serving

HEARTY TUSCAN BEAN STEW



HEARTY TUSCAN BEAN STEW image

Categories     Soup/Stew     Bean     Leafy Green     Dinner

Yield 8

Number Of Ingredients 16

• Table salt
• 1 pound dried cannellini beans (about 2 cups), rinsed and picked over
• 1 tablespoon extra virgin olive oil, plus extra for drizzling
• 6 ounces pancetta, cut into 1/4-inch pieces (see note)
• 1 large onion, chopped medium (about 1 1/2 cups)
• 2 medium celery ribs, cut into 1/2-inch pieces (about 3/4 cup)
• 2 medium carrots, peeled and cut into 1/2-inch pieces (about 1 cup)
• 8 medium garlic cloves, peeled and crushed
• 4 cups low-sodium chicken broth
• 3 cups water
• 2 bay leaves
• 1 bunch kale or collard greens (about 1 pound), stems trimmed and leaves chopped into 1-inch pieces (about 8 cups loosely packed)
• 1 (14.5-ounce) can diced tomatoes, drained and rinsed
• 1 sprig fresh rosemary
• Ground black pepper
• 8 slices country white bread, each 1 1/4 inches thick, broiled until golden brown on both sides and rubbed with garlic clove (optional)

Steps:

  • 1. 1. Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well. 2. 2. Adjust oven rack to lower-middle position and heat oven to 250 degrees. Heat oil and pancetta in large Dutch oven over medium heat. Cook, stirring occasionally, until pancetta is lightly browned and fat has rendered, 6 to 10 minutes. 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. Stir in broth, water, bay leaves, and soaked beans. Increase heat to high and bring to simmer. Cover pot, transfer to oven, and cook until beans are almost tender (very center of beans will still be firm), 45 minutes to 1 hour. 3. 3. Remove pot from oven and stir in greens and tomatoes. Cover pot, return to oven, and continue to cook until beans and greens are fully tender, 30 to 40 minutes longer. 4. 4. Remove pot from oven and submerge rosemary sprig in stew. Cover and let stand 15 minutes. Discard bay leaves and rosemary sprig and season stew with salt and pepper to taste. If desired, use back of spoon to press some beans against side of pot to thicken stew. Serve over toasted bread, if desired, and drizzle with olive oil. RECIPE TESTING SIMMER DOWN The bubbling action of stew simmered on the stovetop caused our beans to fall apart. Cooking the beans at a near-simmer in a covered pot in a 250-degree oven kept them intact

TUSCAN CHICKEN STEW



Tuscan Chicken Stew image

A hearty country Italian chicken stew recipe with white beans and red potatoes.

Provided by Mandy Rivers | South Your Mouth

Categories     franks, beans, wieners, hot dogs, hotdogs, baked beans, pork and beans, easy, supper, weeknight, dinner, recipe, slow cooker, crock pot

Time 2h

Number Of Ingredients 17

1 5-6 lb. chicken
2 cups water
4 cups chicken broth
2-3 teaspoons salt, divided
1 1/2 teaspoons black pepper, divided
1 bay leaf
4 stalks celery, diced
3 carrots, diced
1 large onion, diced
5 medium red potatoes, sliced
1 15-oz. can great northern beans, drained and rinsed
1 teaspoon dried thyme
6 cloves garlic, minced
1/2 teaspoon paprika
1/2 teaspoon red pepper flakes
1/2 teaspoon Italian seasoning
4 roma tomatoes, halved lengthwise and sliced

Steps:

  • In a large Dutch oven or soup pot, simmer chicken, water, chicken broth, 1 teaspoon salt, 1 teaspoon black pepper and bay leaf, covered, over medium-low heat for one hour. Remove chicken and set aside to cool. Pour broth through strainer and add broth back to Dutch oven.
  • Bring broth to a boil and add celery, carrots, onions, potatoes, beans, thyme, garlic, paprika, red pepper flakes, Italian seasoning, tomatoes and remaining 1-2 teaspoons salt (this depends on how salty your prepared chicken broth is - salt to taste) and 1/2 teaspoon pepper. Reduce heat to medium and cook, uncovered for 45 minutes (cooking this uncovered will help reduce it and enhance the flavor).
  • Meanwhile, remove skin and bones from chicken; shred or chop chicken, cover and set aside. Once vegetables and broth have cooked for 45 minutes, add chicken and stir to combine. Cover pot, remove from heat and let stew rest for 30 minutes. Stir and serve with cornbread or crusty bread.

TUSCAN KALE AND WHITE BEAN STEW



Tuscan Kale and White Bean Stew image

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

1/3 cup vegetable base, such as Vogue Vegebase
2 tablespoons butter substitute, such as Earth Balance Buttery Spread
1 tablespoon extra-virgin olive oil, plus more for drizzling
3 carrots, diced
3 inner stalks celery, diced
1 large Spanish onion, diced
Kosher salt and freshly ground black pepper
2 sprigs thyme
1 sprig rosemary
4 cloves garlic, minced
Two 14-ounce cans cannellini beans (do not drain)
Zest of 1 lemon
1 pound Tuscan kale, tough stems discarded and leaves chopped, washed and dried (about 8 cups)

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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