Tuscan-style white bean stew
40 min·Italian
Tuscan-style white bean stew
Ingredients
- 1 tbsp olive oil
- 1 red onion, thinly sliced
- 1 garlic clove, crushed
- 1 yellow capsicum, seeded, chopped
- 1 eggplant, cut into 2cm pieces
- 200g brown cup mushrooms, halved
- 400g can artichoke hearts, drained, halved
- 1/2 cup (125ml) dry white wine or vegetable stock
- 400g can cherry tomatoes
- 1 tbsp tomato paste
- 400g can cannellini beans, rinsed, drained
Instructions
3 steps
- 1
Preheat oven to 200°C. Heat the oil in a large deep ovenproof frying pan over medium heat. Add the onion and garlic and cook, stirring, for 5 mins or until the onion softens.
5 min - 2
Add capsicum, eggplant, mushroom and artichoke to the pan and cook, stirring, for 5 mins or until vegetables are beginning to brown. Add wine or stock and bring to a simmer. Cook for 2 mins or until mixture reduces by half. Add cherry tomatoes, tomato paste and cannellini beans. Stir to combine. Season.
7 min - 3
Bake for 15 mins or until the sauce thickens. Divide among serving bowls.
15 min
Progress
0 / 3 steps
