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Tuscan White Bean Stew
with garlic bread

Active: 30 min Total: 40 min
This Tuscan stew is full of some of our favorite Mediterranean ingredients including white beans, artichoke hearts and roasted red peppers. We serve it with garlic bread which is perfect for dipping.


Tuscan White Bean Stew:
  • Onions, red - 1/2 , chopped
  • Red peppers, roasted (store-bought in a jar) - 1/4 cup
  • Artichoke hearts, frozen or canned - 16 , chopped
  • Baby spinach - 2 oz , chopped
  • Beans, cannellini or butter (14 oz / 397 g can) - 2 cans , drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Rosemary, fresh - 2 sprigs
  • Stock, vegetable - 3 cups
Garlic Bread:
  • Garlic - 2 cloves , chopped
  • Butter - 2 Tbsp
  • Cheese, parmesan - 2 Tbsp , shredded
  • Parsley, any fresh variety - 1 Tbsp , chopped
  • Sandwich rolls, Italian sub style - 2 , halved


  1. Onions / Garlic - Prep as directed. (Can be done up to 5 days ahead)
  2. Cheese / Parsley / Red peppers - Prep as directed. For roasted red peppers, drain, rinse and roughly chop. (Can be done up to 3 days ahead)
  3. If using frozen artichoke hearts, defrost in microwave; if using canned artichoke hearts, drain and rinse. Roughly chop. (Can be done 1 day ahead)
  4. Prep garlic bread - Mash garlic with butter, parmesan, and parsley. Slice bread open lengthwise, and top with garlic butter.
  5. Roughly chop spinach. Drain and rinse beans.

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  1. Heat oven to 375F / 191C degrees.
  2. Heat a saucepan over medium heat and add cooking oil. When oil is hot, add onion and saute until onion is soft, ~3 minutes. Add red peppers and spinach and saute spinach is wilted, ~4 minutes more. Add stock, beans, artichoke hearts and rosemary sprigs and simmer until stew reduces slightly, ~8 minutes. Discard rosemary sprigs.
  3. While stew simmers, place bread, cut-side up onto a sheet pan. Bake until golden, 8 to 10 minutes.
  4. Serve stew with garlic bread on the side. Enjoy!



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