A quick little post, just to share this great Tuscan White Bean Stew recipe I made on Sunday. The taste is delicious and well worth making. Bring on that January snow!

Tuscan White Bean Stew Recipe:

Ingredients:

2 TB olive oil

1/2 cup diced onion

1-2 small carrots, cut into 1/4 in dice

6-7 small red potatoes, cut into 1/4ths

1/3 cup diced celery, cut into 1/4ths

1 TB minced garlic

3 cups organic chicken stock

8 oz tomato sauce (optional)

1 lb organic green beans, ends trimmed (optional)

2 cans organic cannellini beans, rinsed and drained

3 ripe roma tomatoes, diced into 1/4ths

1 TB dried rosemary

1 tsp balsamic vinegar (optional at the end)

Recipe adapted from “Food to Live By” by Myra Goodman, serves 4-6 people.

Directions:

Add onions, carrots, celery to olive oil in a stockpot. As they begin to cook through, add the potatoes. After another 4 minutes or so, add the beans, tomatoes,  garlic, rosemary, tomato sauce, green beans and chicken stock. Cover and let cook over medium heat, or until the potatoes are cooked through. For more soupy texture, add more broth until desired. Season with sea salt and pepper to taste and add a few drizzles of balsamic vinegar just before serving if you prefer.