Tuscan White Bean Stew

Instructions

1. Step 1

   Chop the onion, carrot, and celery on the cutting board, mince the garlic, and finely chop the rosemary with the chef's knife.

   Cookware: Chef Knife — prep, cutting board — prep

2. Step 2

   Heat the olive oil in the large pot over medium heat. Add the onion, carrot, and celery and sauté for 7 minutes, stirring with the wooden spoon, until softened but not browned.

   Timer: 7 min (scalable)

   Ingredients used: 2.0 piece Carrot, 2.0 stalk Celery, 30.0 ml Olive Oil, 1.0 piece Onion

   Cookware: large pot — medium heat, wooden spoon — stir

3. Step 3

   Add the garlic to the large pot and sauté for 1 minute, stirring constantly, until fragrant without browning.

   Timer: 1 min (fixed)

   Ingredients used: 3.0 clove Garlic

   Cookware: large pot — medium heat, wooden spoon — stir

4. Step 4

   Open the tomato and cannellini bean with the can opener, then add them to the large pot with the vegetable broth, rosemary, and black pepper. Bring to a gentle simmer and cook for 20 minutes, stirring occasionally, until the vegetables are tender and the stew is thick and hearty.

   Timer: 20 min (scalable)

   Ingredients used: 1.0 gr Black Pepper, 720.0 gr Cannellini Bean, 5.0 gr Rosemary, 400.0 gr Tomato, 750.0 ml Vegetable Broth

   Cookware: can opener — open, large pot — gentle simmer, wooden spoon — stir

5. Step 5

   Stir in the salt and taste the stew, then serve when the broth is savory and the beans are hot throughout.

   Ingredients used: 4.0 gr Salt

   Cookware: large pot, wooden spoon — stir