One-Pot Tuscan White Bean Stew
This easy Mediterranean one-pot meal is hearty and delicious!
One-Pot Tuscan White Bean Stew
Ingredients
- 2 tablespoons of extra virgin olive oil
- 4 garlic cloves thinly sliced
- ¼ teaspoon red pepper flakes
- 1 can 14.5-ounce diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 medium butternut squash peeled and cubed about 2 cups
- 2 celery stalks chopped
- 1 can 15-ounce white beans, drained
- 1 bunch lacinato kale or baby spinach stems removed, roughly chopped
- Toasted bread and shaved vegetarian parmesan to serve optional
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic and red pepper flakes and cook until fragrant (about 2 minutes).
- Add celery and saute for 2 minutes.
- Add diced tomatoes (with juice) and continue cooking for an additional 2 minutes.
- Add vegetable broth, butternut squash, salt, and pepper and simmer until butternut squash is fork tender (about 15 minutes).
- Add white beans and kale or spinach and stir to wilt.
- Optional: Serve with toasted bread and garnish with parmesan cheese except during phase 2-3.
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