Recipe Index

Ingredients

• 2 tablespoons olive oil
• 1/2 onion, diced
• 3 whole carrots, peeled, chopped
• 2 ribs celery, diced
• 2 teaspoons garlic, minced
• 3 tablespoons tomato paste
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon pepper
• 1 1/2 tablespoons dried Italian seasoning
• 4 cups vegetable broth
• 1 (14 ounce) can diced tomatoes
• 1 large potato, peeled, chopped
• 3 (15 ounce) cans white beans, drained and rinsed
• Fresh parsley for garnish

Method

1. Warm the olive oil in a large pot over medium-high heat, add the onion, carrots, and celery, and cook, stirring, for about 8 minutes to soften the vegetables.
2. Stir in the garlic, tomato paste, Italian seasoning, salt, and pepper and cook for 1 minute, stirring constantly.
3. Pour in the vegetable broth and the diced tomatoes with their liquid, then add the chopped potato and the drained white beans and stir everything together.
4. Cover the pot with a lid and simmer the stew for 20 minutes, until the potato is tender.
5. Ladle the stew into bowls, garnish with fresh parsley, and serve hot.

Prep: 15 min · Cook: 30 min · Total: 45 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data