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Tuscan White Bean Stew

AuthorErika SimonsCategoryDifficultyBeginner

A quick and easy stew, that is surprisingly full of flavor considering the simple ingredients and the lack of effort required. This meal is ready for you to devour within 20 minutes, which makes this recipe the perfect mid/ late week dinner (or any other time you may be time poor).

Feel free to play around with this recipe by either using different varieties of beans or adding in some leafy greens like kale or chard. If you prefer a little spice, adjust the chilli flakes and paprika to taste.

Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins
 1 tbsp Olive Oil
 1 tsp Garlic (minced)
 2 Anchovy Fillets (chopped)
 ½ tsp Paprika
 ½ tsp Dried Chili Flakes
 1 cup Chicken Broth
 14 oz Canned Crushed Tomatoes
 1 cup Cabbage (sliced or diced)
 1 Green Bell Pepper (seeded and chopped)
 2 tsp Lemon Juice (freshly squeezed)
 1 ½ cups Canned White Beans (drained and rinsed)
 4 oz Pasta, Farfalle or Similar (cooked)
 Salt and Pepper
 Oregano (freshly chopped)
 Parsley (freshly chopped)
1

Heat oil in a large pan over medium-high heat.

2

Stir in garlic, anchovies, paprika and chilli flakes, heat for approximately 30 seconds.

3

Add the cabbage and belle pepper and sauté for another 1 – 2 minutes until cabbage is slightly limp.

4

Add the crushed tomatoes, stock, lemon juice and drained beans.

5

Reduce the heat to medium – low and allow to simmer uncovered for 10 – 15 minutes.

6

Meanwhile cook the pasta to packet directions.

7

Serve on hot pasta and garnish with chopped oregano and parsley.

Ingredients

 1 tbsp Olive Oil
 1 tsp Garlic (minced)
 2 Anchovy Fillets (chopped)
 ½ tsp Paprika
 ½ tsp Dried Chili Flakes
 1 cup Chicken Broth
 14 oz Canned Crushed Tomatoes
 1 cup Cabbage (sliced or diced)
 1 Green Bell Pepper (seeded and chopped)
 2 tsp Lemon Juice (freshly squeezed)
 1 ½ cups Canned White Beans (drained and rinsed)
 4 oz Pasta, Farfalle or Similar (cooked)
 Salt and Pepper
 Oregano (freshly chopped)
 Parsley (freshly chopped)

Directions

1

Heat oil in a large pan over medium-high heat.

2

Stir in garlic, anchovies, paprika and chilli flakes, heat for approximately 30 seconds.

3

Add the cabbage and belle pepper and sauté for another 1 – 2 minutes until cabbage is slightly limp.

4

Add the crushed tomatoes, stock, lemon juice and drained beans.

5

Reduce the heat to medium – low and allow to simmer uncovered for 10 – 15 minutes.

6

Meanwhile cook the pasta to packet directions.

7

Serve on hot pasta and garnish with chopped oregano and parsley.

Tuscan White Bean Stew