Italian Tomato and White Bean Stew

I’m seeing fewer and fewer people busting out the crockpot these days, opting instead for the quicker cooking appliances like pressure cookers and instant pots.

Although we’re moving on in the cooking world, I’m still a big fan of crockpots.

Any recipe that requires simple prep and ignoring the food while it cooks for 8 hours is a jewel of a recipe in my opinion.

As you probably guessed, today’s recipe is a crockpot recipe.

It’s also cheap, oh-so-simple to make, Italian-esque and it’s really the only thing I want for a cold, winter day.

italian tomato and white bean stew

Oh and let’s not forget it’s made with less than 10 ingredients. Ingredients you probably have in your pantry and fridge RIGHT NOW.

And if you don’t have all the ingredients in your fridge, I guarantee you can find them at your local grocery store without having to search the shelves like a maniac. We’re talking dry white beans, canned crushed tomato, fresh basil/thyme/oregano, extra virgin olive oil, onion and garlic. And mozzarella on top if that’s your thing. You’re welcome. 


One step in this recipe I’m asking you to do (and not skip) is soak the beans 8 hours before you add them to the crockpot.

The reason I explicitly list this in the cooking directions below is because we’re adding tomatoes and salt to the crockpot at the beginning (to help season the beans as they cook). Both of these ingredients can harden the beans and make the cooking time much longer. That’s why soaking first is important.

However, if you do find yourself in a pinch and don’t have time to soak your beans, you can wait to add the crushed tomatoes until the very end. I would go ahead and add salt, though.

The Recipe

Italian Tomato and White Bean Stew
 
Author:
Serves: 6-8
Ingredients
  • 1 lb. dry white beans (such as Great Northern or Cannellini)
  • 1 28-ounce can crushed tomatoes
  • 6 cups water
  • 2 teaspoons salt
  • 1 onion, chopped
  • 1 tablespoon butter or extra virgin olive oil (use EVOO if vegan or dairy-free)
  • ¼ cup extra virgin olive oil
  • 1 tablespoon each fresh basil, thyme and oregano
  • 3 cloves garlic, minced
  • Mozzarella cheese, for garnish (omit if vegan or dairy-free)
  • Fresh thyme, for garnish
Instructions
  1. Let white beans soak in water for 8 hours, then rinse and drain (this soaking step is really important for this recipe since we're adding tomatoes and salt, both of which can harden the beans and lengthen cooking time).
  2. Add white beans to crockpot along with canned crushed tomatoes, water and salt.
  3. Next, heat butter or olive oil in a skillet and cook onion until soft and translucent. Add onions to the beans.
  4. In the same skillet, heat the ¼ cup olive oil then add chopped fresh herbs and garlic cloves. Stir frequently until fragrant (no more than 3-5 minutes).
  5. Add garlic-herb mixture to the beans in the crockpot.
  6. Set crockpot on low and let cook for 8 hours.
  7. Serve with cooked barley, farro, bulgur, whole grain orzo, quinoa or another whole grain option you have on hand.
  8. Garnish with mozzarella pearls and fresh thyme.
  9. Serve hot and enjoy!

As always, if you make a recipe don’t forget to snap a pic and tag me @simplenaturalnutritionbykim on Instagram. Thanks guys! Hope you love it!

italian tomato and white bean stew

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