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Tuscan White Bean and Tomato Stew

Course Soup
Prep Time 12 hours
Cook Time 1 hour 30 minutes
Total Time 13 hours 30 minutes
Servings 8 -10
Author Sarcastic Cooking

Ingredients

  • 16 Ounces Dried Cannellini Beans
  • 7 Cups Water
  • 15 Ounces Canned Diced Tomatoes
  • 32 Ounces Canned Crushed Tomatoes
  • 1 Cup Vegetable Stock
  • 1 Tablespoon Salt
  • ½ Tablespoon Black Pepper
  • 1 Clove of Garlic grated
  • 2 Tablespoons Chopped Fresh Rosemary
  • 3 Sprigs Fresh Thyme
  • ¼ - ½ Teaspoon Crushed Red Pepper Flakes
  • 2 Tablespoons Chopped Fresh Basil
  • 2 Tablespoons Chopped Fresh Parsley

Instructions

  1. The night before you want to make the soup, rinse the dry beans under cool running water in a colander. Pick out any discolored or odd looking beans. Add the beans to a large stock pot or Dutch oven. Cover with the seven cups of water and let sit overnight.
  2. When ready to cook the beans and soup, add the cans of tomatoes to the pot along with the salt, pepper, crushed red pepper flakes, and garlic. Give a stir. Bring the pot to a slow simmer over medium/low heat. Cover with lid. Simmer the soup for an hour.
  3. After an hour, add all of the fresh herbs to the pot. Simmer for another thirty minutes until the beans are tender.
  4. Serve soup with a dash of heavy cream if you want to be unhealthy and serve alongside your favorite sandwich. Soup can be stored in an airtight container and frozen for up to a month.

Recipe Notes

If you want to substitute canned beans, use at least two 15 ounce cans. Also only use four cups of water in the recipe and cook the soup for forty five minutes instead of an hour and a half.