White Bean Stew

Name: White Bean Stew
Ingredients: 1 Tablespoon Olive Oil; 2 cups Onion, Chopped; 1-1/2 cup Carrots, Diced; 1 stalk Celery, Diced; 4 cloves Garlic, Minced; 28 ounces, fluid Can Of Whole Tomatoes; 1/2 teaspoons Dried Thyme; 1/2 teaspoons Dried Oregano; 1/4 teaspoons Dried Rosemary; 1/4 teaspoons Salt And Pepper; 1/2 cups Sun-Dried Tomatoes, Chopped; 1 can (15 Oz. Size) Butter Beans; 1 can (15 Oz. Size) Garbanzo Beans; 1 cup Vegetable Broth; 1/4 cups Olives, Pitted And Chopped; 2 Tablespoons Capers Plus Some Brine

16 ingredients

3 steps

Ingredients

1 Tablespoon Olive Oil
2 cups Onion, Chopped
1-1/2 cup Carrots, Diced
1 stalk Celery, Diced
4 cloves Garlic, Minced
28 ounces, fluid Can Of Whole Tomatoes
1/2 teaspoons Dried Thyme
1/2 teaspoons Dried Oregano
1/4 teaspoons Dried Rosemary
1/4 teaspoons Salt And Pepper
1/2 cups Sun-Dried Tomatoes, Chopped
1 can (15 Oz. Size) Butter Beans
1 can (15 Oz. Size) Garbanzo Beans
1 cup Vegetable Broth
1/4 cups Olives, Pitted And Chopped
2 Tablespoons Capers Plus Some Brine

Directions

1

In your Dutch oven (or medium pot), heat olive oil over medium heat. Add the onions and saute for about 5 minutes. Add carrots and celery, saute until onions are translucent. Add the garlic, saute for about a minute. Add tomatoes, herbs, salt and pepper and cook for 5 minutes until tomatoes break down. Then, add sun dried tomatoes, beans (after rinsing), and vegetable broth and bring to a boil. Reduce to a simmer once it starts to boil. Simmer for 10-15 minutes.
2

If it appears to be dry, you may add more vegetable broth. Lastly, add capers and olives. Stir well and cook for another 3-4 minutes.
3

Serve with a loaf of rustic bread (warm) and enjoy!