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Tuscan Bean Stew

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PREP TIME
15 min
COOKING TIME
45 min
TOTAL TIME
60 min
SERVINGS
6 servings
Lunch
Tuscan Bean Stew
Ingredients
  • 1/4 cup olive oil
  • 1 large onion, sliced
  • 4 carrots, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, crushed
  • 2 zucchini, sliced
  • 4 (14 ounce) cans vegetable stock
  • 1 (15 ounce) can cannellini beans
  • 1 (14 ounce) can chopped tomatoes
  • 1 cup chicken stock
  • 1/4 cup pesto
  • salt and ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 (16 ounce) bag fresh spinach
Instructions
1
Preheat your cooking vessel to a medium heat setting, and pour 1/4 cup of olive oil into it.
2
Once the oil is warm, add sliced onions, carrots, celery, and minced garlic to the pot.
3
Allow these ingredients to lightly brown and soften, taking around 10 minutes to achieve this.
4
Next, add sliced zucchini to the pot and continue cooking until it starts to lose some of its crunchiness, approximately 3-4 minutes.
5
Now, combine vegetable stock, cannellini beans, chopped tomatoes, chicken stock, and pesto in the pot with the vegetables.
6
Bring this mixture to a rolling boil before reducing the heat to a lower setting and letting it simmer for 30-35 minutes, or until all the vegetables are tender.
7
Finally, add a pinch of salt and pepper to taste.'
8
Heat 1 tablespoon of olive oil in a large cooking vessel or frying pan over medium heat.
9
Once the oil is warm, add handfuls of spinach leaves to the pan and continue cooking until they have wilted and lost their vibrant color, roughly 5 minutes.
10
Spoon the cooked spinach into individual serving bowls before ladling the soup over it.