Tuscan Bean Stew

A warming winter treat!

Prep Time 10 mins
Cook Time 30 mins
Gluten-free, vegan


  1. Add the olive oil to a saucepan on a medium heat, and once hot, add the onions, celery and carrots and cook for 5-6 minutes, until softened.
  2. Add the garlic and cook for one minute, stirring throughout, so as not to burn the garlic.
  3. Stir in the thyme, rosemary, salt, pepper, vegetable stock, beans, and bay leaves.
  4. Increase heat to high and once the stew has reached a boil, reduce heat to low and cook for 25-30 mins, until thickened.
  5. Remove the rosemary (if using fresh), and the bay leaves, adding additional salt and pepper if desired.
  6. Serve with a drizzle of olive oil and serve over quinoa, polenta, or any of your favourite grains, and enjoy!

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