Description
One spoonful of this velvety stew and you’ll wonder how something so creamy and comforting could be made so quickly. Perfect for those nights when you need a hug in a bowl!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced (about 1½ cups)
- 4 cloves garlic, minced
- 2 medium carrots, diced (about 1 cup)
- 2 celery stalks, diced (about ¾ cup)
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes (adjust to taste)
- 2 (15-ounce) cans white beans, drained and rinsed (cannellini or great northern)
- 1 (28-ounce) can crushed tomatoes
- 4 cups vegetable broth
- ½ cup heavy cream (or coconut cream for dairy-free option)
- 1 cup fresh spinach, roughly chopped
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh basil, chopped, for garnish
- Grated Parmesan cheese, for serving (optional)
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery with a pinch of salt and cook for 8-10 minutes until softened.
- Add garlic, tomato paste, oregano, thyme, and red pepper flakes. Cook for 2 minutes until fragrant.
- Pour in crushed tomatoes and vegetable broth, scraping any browned bits from the bottom of the pot. Bring to a gentle boil.
- Mash about one-third of the beans with a fork. Add all beans to the pot and simmer uncovered for 20-25 minutes, stirring occasionally.
- Reduce heat to low. Stir in heavy cream and spinach, allowing greens to wilt. Season with salt and pepper to taste. Simmer for 5 more minutes.
- Serve hot, garnished with fresh basil and Parmesan cheese if desired, alongside crusty bread.