Welcome to the heart of Tuscany! Our Tuscan Bean Stew is a soul-warming classic, crafted with tender Cannellini beans, ripe tomatoes, and a medley of fresh herbs. Slow simmered with locally sourced vegetables and a hint of garlic, this rustic dish embodies the simplicity and depth of traditional Italian cooking. Perfectly comforting, perfectly wholesome – a true taste of la dolce vita!

Ingredients
1 carrot, diced
1 stalk celery, diced
2 shallots, diced
1 clove garlic, minced
2 sprigs rosemary, leaves finely chopped
¼ tsp chilli flakes
2 tbsp tomato purée
500ml Carol’s Stock Market Chicken Stock
2x (400g) tins cannellini beans, drained & rinsed
1-2 parmesan rinds
Salt & pepper

To finish
Extra virgin olive oil
Handful fresh parsley, chopped

Serves
3-4

Method
Heat a large pan over medium heat, once hot, add a drizzle of olive oil then the carrot, celery, and shallots. Cook until tender, stirring occasionally, about 5 minutes.

Season lightly with a bit of salt and pepper and add the garlic, cook until fragrant, 1-2 minutes.

Add the rosemary, chilli, and tomato purée, stir this into the veggies and cook for 1-2 minutes.

Stir in the chicken stock and Cannellini beans and bring to a simmer over medium high heat.

Once bubbling, reduce heat to a gentle simmer and add the parmesan rinds. Leave to cook, stirring occasionally, until sauce has thickened, between 15-20 minutes.

Remove the parmesan rinds and taste for seasoning, add more salt and pepper if needed.

To serve, drizzle with olive oil and scatter over the chopped parsley.