Tomato Bean Stew

Ingredients

• 2 tbsp olive oil
• 1 medium, chopped onion
• 2 cloves, minced garlic
• 2 medium, diced potatoes
• 1 can (14.5 oz) canned diced tomatoes
• 1 can (15 oz), drained and rinsed canned cannellini beans
• 1 cup vegetable broth
• ¼ cup, chopped fresh parsley

Instructions

1. 1

   Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 chopped onion and cook until soft and translucent, about 5 minutes.

2. 2

   Stir in 2 minced garlic cloves and cook until fragrant, about 1 minute.

3. 3

   Add 2 diced potatoes and 1 can of diced tomatoes (with their juices). Stir to combine.

4. 4

   Pour in 1 cup vegetable broth and bring to a simmer. Reduce heat to low, cover, and cook until potatoes are tender, about 15 minutes.

5. 5

   Stir in 1 can of drained and rinsed cannellini beans. Simmer uncovered for 5 minutes, until beans are heated through and stew thickens slightly.

6. 6

   Season with salt and pepper to taste. Stir in 1/4 cup chopped parsley just before serving.

7. 7

   Serve hot, optionally with crusty bread or a drizzle of olive oil.

Tools you’ll need

• large pot
• wooden spoon
• knife
• cutting board
• can opener

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