Name: Tuscan Stewed Beans
Prep time: 22 min
Cook time: 52 min
Total time: 75 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 0.25 cup extra virgin olive oil; 1 null yellow onion (chopped); 2 null carrots (peeled and finely chopped); 2 rib celery (diced); 4 clove garlic (finely chopped); 0.5 tsp red pepper flakes; 0.25 cup fresh parsley (flat-leaf, minced); 1 tbsp fresh sage (minced); 4.5 tbsp tomato paste (in a tube); 0.75 cup dry white wine (ensure vegan); 1 can canned tomatoes (whole peeled, crushed by hand); 1 tsp kosher salt (plus more to taste); null null black pepper ground (freshly cracked); 1 null bay leaf; 1.5 cup vegetable broth (plus more as desired); 2 can cannellini bean (drained and rinsed); 0.5 cup fresh basil (slivered); null null sugar (pinch, if needed); null null salt (to taste)

Instructions

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1

Heat the extra virgin olive oil (0.25 cup) in a Dutch oven over medium heat. Once hot, add the onion (1 yellow), and season with a pinch or two of [salt] and [black pepper ground]. Cook until golden, stirring occasionally. Add in the carrots (2), celery (2 rib), and garlic (4 clove), with another pinch of [salt] and cook. Add the red pepper flakes (0.5 tsp), fresh parsley (0.25 cup), and fresh sage (1 tbsp) and cook until fragrant.
2

Add the tomato paste (4.5 tbsp) and cook, stirring almost continuously, until it's a bit darker in color.
3

Pour the dry white wine (0.75 cup) in and deglaze the pan, scraping up any browned bits. Allow wine to simmer rapidly until mostly evaporated and it no longer smells like wine, stirring often.
4

Add canned tomatoes (1 can) along with their juices, leaf (1 bay), kosher salt (1 tsp), and several cracks of [black pepper ground]. Cook at a rapid simmer, stirring fairly often, until the tomatoes are fully broken down and most of the liquid has evaporated.
5

Add the vegetable broth (1.5 cup) and cannellini bean (2 can). Reduce the heat to low, cover the pan, and maintain a decent simmer, stirring once in a while. If a thicker stew is desired, gently smash a small portion of the beans with the back of a wooden spoon or spatula towards the end of cooking.
6

Taste, adding a pinch of [sugar] if needed. Remove the [bay leaf]. Finish with fresh basil (0.5 cup). Season to taste, adding [salt] and [black pepper ground] as needed.