2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
1 can (14.5 ounces) diced tomatoes
2 cans (15 ounces each) white beans, drained and rinsed
2 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
1/4 cup fresh parsley, chopped
Directions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, garlic, carrot, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
Stir in the diced tomatoes, white beans, and vegetable broth.
Add the dried oregano and thyme, and season with salt and pepper to taste.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, allowing the flavors to meld together.
Stir in the fresh parsley just before serving.
Serve hot, with your choice of sides.
Variations & Tips
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For a smoky flavor, add a teaspoon of smoked paprika or a diced smoked sausage to the stew. If you prefer a spicier dish, include a pinch of red pepper flakes or a diced jalapeño. For a creamier texture, blend a portion of the stew and mix it back in. You can also add leafy greens like spinach or kale for extra nutrition. If you have fresh herbs on hand, such as basil or cilantro, use them to garnish the stew for added freshness.
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