White Bean and Tomato Stew
Ingredients
- 1 medium onion
- 3 carrots
- 2 stalks celery
- 3 cloves of garlic
- 7 oz sun-dried tomatoes in olive oil
drained, 200 g
- 1 lb potatoes
, 500 g
- 1 can can tomatoes
crushed or whole, 14 oz 400 g
- 3 1/3 cups vegetable stock
, 800 ml
- 2 cans white beans
14 oz or 400 g each
- 3 handfuls kale
chopped
- 6 sprigs fresh thyme
or 1 tablespoon dried
- 2 bay leaves
- Salt and black pepper
- 1/2 cup grated Parmesan
, 50 g
- Olive oil
Directions
- 1
Peel and finely dice the onion, carrots and celery. Peel and crush the garlic. Cut the potatoes into medium-sized pieces.
- 2
In a large casserole or Dutch oven, heat 2-3 tablespoons of olive oil over medium heat. Add the onion, carrots and celery. Sauté for about 3 minutes, until the onion is translucent. Add the garlic, sun-dried tomatoes and potatoes. Fry for a further 2 minutes to blend the flavours.
- 3
Add the crushed tomatoes, vegetable stock, thyme and bay leaves. Add salt and pepper to taste. Bring to the boil, then reduce heat to medium. Simmer for 20-25 minutes, until potatoes are tender.
- 4
Drain and rinse the white beans. Remove one can and blend with a ladleful of soup stock until smooth and creamy. Add this purée to the soup to thicken it.
- 5
Once the potatoes are cooked through, add the kale, remaining white beans and grated Parmesan. Mix well and adjust salt and pepper if necessary.
- 6
Cook for a further 2 minutes until the kale is tender. Ladle the soup into individual bowls. Serve hot, with toasted bread or a baguette and a sprinkling of grated Parmesan.
White Bean and Tomato Stew
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About this Recipe
Craving a deeply comforting, healthy meal that comes together quickly? This White Bean and Tomato Stew is your answer, offering a heart-warming vegetarian dish perfect for chilly days.
Why This Stew Works Wonders
What makes this stew truly special is its harmonious blend of pantry staples and fresh produce, creating layers of flavor with minimal effort. The sun-dried tomatoes provide a concentrated, sweet-tart backbone that complements the savory depth of canned tomatoes and aromatic vegetables like onion, carrots, and celery. Plus, it's a naturally vegetarian option that feels incredibly hearty and satisfying without any meat, making it an ideal choice for a wholesome meal.
Prepare to savor a robust and satisfying stew. You'll find tender white beans, softened potatoes, and sweet chunks of tomato suspended in a rich, savory broth, brightened by fresh kale and the earthy notes of thyme and bay leaves. It’s a beautifully balanced dish that offers both comfort and nutrition, designed to warm you from the inside out. This stew is surprisingly simple to prepare, delivering maximum flavor for a modest investment of your time in the kitchen.
Customization & Variations
This versatile stew welcomes a few easy changes to suit your pantry or preferences. Feel free to swap the kale for other leafy greens like spinach or Swiss chard if you have them on hand. If you prefer a different texture, you can use great northern beans or navy beans instead of cannellini. For an extra punch of flavor, consider a pinch of red pepper flakes for a subtle heat. You could also experiment with different fresh herbs if thyme isn't your favorite, perhaps rosemary or oregano.
Serve this cozy White Bean and Tomato Stew with a crusty piece of bread to sop up every last drop, and a generous sprinkle of grated Parmesan cheese for an extra layer of savory richness. It’s a wonderful choice for a simple weeknight dinner or a comforting lunch.