Best Tuscan White Bean Stew Recipes

TUSCAN WHITE BEAN AND FENNEL STEW WITH ORANGE AND ROSEMARY

Steps:

• Heat olive oil in large sauce pan over medium-high heat.
• Add onion and sauté until soft, about 5 minutes.
• Add garlic and cook stirring for about 30 seconds.
• Add the fennel and wine and bring to a boil. Reduce the heat and simmer, uncovered and stirring, until the wine is reduced by one half, about 5 minutes.
• Add the stock, potatoes, tomatoes and salt and pepper to taste.
• Bring to a boil then reduce heat and simmer until potatoes are softened, about 20 minutes.
• Add the zucchini, beans and salt and pepper to taste.
• Simmer until the ingredients are tender and desired consistency is achieved, about 15 minutes.
• A few minutes before serving, stir in the orange zest and rosemary.

TUSCAN WHITE BEAN & SAUSAGE STEW

Steps:

• Remove casings from sausage. Place in stockpot with olive oil and cook over medium heat until lightly browned, breaking sausage apart as it cooks.
• Add carrots, onion, celery, garlic and Italian seasoning to pot, cooking 5-7 minutes or until vegetables start to brown.
• Stir tomatoes, tomato paste, arugala, broth and beans into sausage/veggie mixture.
• Simmer on medium-low heat 15 to 20 minutes or under vegetables are tender.
• Serve with grated fresh parmesan cheese and warm bread.

SLOW COOKER TUSCAN WHITE BEAN STEW

Steps:

• Create a cartouche from parchment paper that can lay over the stew while cooking. Heat oil. Add pancetta and cook until crispy (6 - 8 minutes). Transfer pancetta to a small bowl and set aside until the end.
• Add onion, celery, and carrots to fat in skillet and cook, stirring occasionally, until vegetables are lightly browned (10 minutes). Stir in garlic and cook until fragrant (1 minute). Transfer mixture to slow cooker.
• Add beans, broth, water, bay leaves, s & p to slow cooker; stir to combine. Gently press parchment on top of stew. Cover and cook for 9 hours.
• Discard parchment. Stir in kale, tomatoes, and rosemary sprig. Cover and cook until kale is tender (30 to 45 minutes on high).
• Discard bay leaves, rosemary. Use back of spoon to mash some beans against the side of the slow cooker to thicken stew. Stir in pancetta. Serve drizzled with EVOO.

TUSCAN WHITE BEAN STEW

Steps:

• Saute the onions over medium-low heat in a medium sized, heavy pot that has a lid.
• Slice the carrots into 1/8″ coins and add to pot.
• Cut potato into 1/4″ dice and add to pot, stirring occasionally. Add water and loosen any stuff that has stuck to the bottom of the pot with a wooden spoon. Add salt, oregano, tomato paste and stir. Cover and turn head down to a low boil.
• Slice and kale, drain and rinse the beans. Add beans to pot and stir. The stew should be quite thick. Add kale and lemon juice. Taste and season if necessary. Simmer for a few minutes until kale is tender.
• Carrots should be tender, and the potato should be soft but still hold its shape. Serve and garnish with fresh herbs, shown here with thyme.