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Tuscan-style white bean stew recipe
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Delicious Tuscan white bean stew with artichokes, mushrooms, and eggplants - a hearty and flavorful vegetarian dish.
Ingredients:
  • 18.20 gm olive oil
  • 1 red onion, thinly sliced
  • 1 garlic clove, crushed
  • 1 yellow capsicum, seeded, chopped
  • 1 eggplant, cut into 2cm pieces
  • 200g brown cup mushrooms, halved
  • 400g can artichoke hearts, drained, halved
  • 125ml white wine
  • 400g can cherry tomatoes
  • 22.20 gm tomato paste
  • 400g can cannellini beans, rinsed, drained
Instructions:
  • Preheat the oven to 200°C. Heat oil in a large deep ovenproof frying pan over medium heat. Cook onion and garlic, stirring occasionally, for about 5 minutes until the onion softens.
  • Sauté capsicum, eggplant, mushroom, and artichoke in the pan until starting to brown, about 5 mins. Pour in wine or stock, simmer until reduced by half, approximately 2 mins. Mix in cherry tomatoes, tomato paste, and cannellini beans. Season to taste.
  • Bake for 15 minutes, or until the sauce has reduced to a luscious consistency. Serve in individual bowls.

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