Tuscan White Bean Stew
with garlic bread

Name: Tuscan White Bean Stew
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 Onions, red, chopped; 1/4 cup Red peppers, roasted (store-bought in a jar); 16 Artichoke hearts, frozen or canned, chopped; 2 oz Baby spinach, chopped; 2 cans Beans, cannellini or butter (14 oz / 397 g can), drained and rinsed; 1 Tbsp Oil, cooking; 2 sprigs Rosemary, fresh; 3 cups Stock, vegetable; 2 cloves Garlic, chopped; 2 Tbsp Butter; 2 Tbsp Cheese, parmesan, shredded; 1 Tbsp Parsley, any fresh variety, chopped; 2 Sandwich rolls, Italian sub style, halved

Active: 30 min Total: 40 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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

Prep

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

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Make

Heat oven to 375F / 191C degrees.
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.
While stew simmers, place bread, cut-side up onto a sheet pan. Bake until golden, 8 to 10 minutes.
Serve stew with garlic bread on the side. Enjoy!

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