White Bean Tomato Stew







A recipe allowed in a / / / diet.

White beans, tomatoes, carrot, and greenies, all cooked on the stove in beef and vegetable stock, spiked with chili, garlic, and onion, and flavored with fresh basil. This may be your next stew! It is easy on your stomach and if you want to make it vegetarian just ditch the beef stock. That’s all.

Nutritional Chart

Calories: 183 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 8 g
  • 8 g
  • 23 g

Ingredients Needed for White Bean Tomato Stew

1 tablespoon olive oil
1 onion, minced
1 carrot, minced
2 celery stalks, chopped
2-3 garlic cloves, minced
1 teaspoon chili flakes
1 teaspoon salt
2 tomatoes, diced
1 kale leaf, torn
1/2 cup beef stock
2 cups vegetable stock
14 ounces canned white beans
fresh basil leaves

How to Make White Bean Tomato Stew

  1. Heat the olive oil in a pan over low heat and add the onion, carrot, and celery.
  2. Cook and stir until tender.
  3. Add the garlic, chili flakes, salt, and pepper to taste. Keep adding the tomatoes, kale, and beef stock. Stir.
  4. Pour the vegetable stock, add the beans and toss a few basil leaves. Cook until reduced and serve warm.

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