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- Dried Cannellini Beans: Use 2 cups of these beans. Rinse and soak them overnight. - Fresh Vegetables: You will need 1 large onion, 3 cloves garlic, 2 medium carrots, and 2 celery stalks. Dice them small for easy cooking. - Herbs and Spices: Add 1 tablespoon of fresh rosemary and 1 tablespoon of fresh thyme. These give the stew a nice aroma. - Vegetable Broth: Use 4 cups of low-sodium vegetable broth. This adds depth to the stew. - Olive Oil: Add 1 tablespoon of extra virgin olive oil. It helps sauté the veggies and adds flavor. - Lemon Juice: Squeeze the juice of 1 fresh lemon into the stew. This brightens the taste. - Grated Parmesan Cheese: For serving, sprinkle some cheese on top. It gives a rich finish. - Fresh Rosemary for Garnish: A sprig of fresh rosemary adds a nice touch. It makes the dish look appealing and adds smell. Start by rinsing the dried cannellini beans well. Place them in a bowl and cover them with cool water. Let them soak overnight. This helps them become soft and tender when cooked. After soaking, drain the beans and set them aside. Next, prepare your vegetables. Dice one large onion into small pieces. Mince three cloves of garlic into a paste. Then, chop two medium carrots and two celery stalks into small cubes. This will add great flavor and texture to the stew. In a medium skillet, heat one tablespoon of olive oil over medium heat. When the oil shimmers, add the diced onion. Cook until it turns translucent, about three to four minutes. Then, add the minced garlic, diced carrots, and celery. Sauté this mix for five to seven minutes. You want the vegetables to be tender and aromatic. Now, transfer your sautéed vegetables to the slow cooker. Add the soaked cannellini beans, one can of diced tomatoes with juice, and four cups of vegetable broth. Toss in two cups of chopped kale, one tablespoon of fresh rosemary, and one tablespoon of fresh thyme. Don’t forget to season with salt and freshly ground black pepper. Stir everything well to combine. Cover the slow cooker with its lid. Set it to low heat for six to eight hours. If you’re short on time, you can set it to high for three to four hours. The stew is ready when the beans are tender and creamy. After cooking, squeeze the juice of one fresh lemon into the stew. Stir the mixture well to blend the flavors. Taste the stew and adjust the salt and pepper if needed. This will brighten the dish. When serving, ladle the stew into bowls. For extra flavor, you can top it with grated Parmesan cheese. This adds a rich, savory touch. Serve it in rustic bowls for a cozy feel. You can even add a sprig of fresh rosemary on top for a nice look. Enjoy your hearty comfort dish! Ensuring Beans Maintain Shape To keep your beans intact, soak them overnight. This helps them absorb water and soften. Drain them well before cooking. Rinsing them also removes any dust. This small step makes a big difference. Flavor Enhancements For a deeper taste, I recommend sautéing the onion and garlic. This brings out their natural sweetness. Adding fresh herbs like rosemary and thyme boosts the flavor too. Don’t skip the squeeze of lemon juice at the end. It adds brightness to the stew. Prepping Ingredients Ahead Chop your veggies the night before. Store them in an airtight container. It saves time on cooking day. You can also soak the beans in the morning if you plan to cook later. Using Pre-Cooked Beans If you’re short on time, use canned beans. Just rinse them well before adding to the stew. This cuts cooking time down significantly. You can enjoy your hearty meal in less than half the time! Serving in Rustic Bowls Serve your stew in rustic bowls. It makes the dish feel warm and inviting. A simple bowl can elevate the meal. The cozy look fits perfectly with the stew’s hearty nature. Garnishing with Fresh Herbs Top each bowl with fresh herbs. A sprinkle of rosemary or thyme adds color. It also enhances the aroma. This little touch makes your dish look fancy and appealing. {{image_4}} Using different beans can change this stew's texture and flavor. You can use navy beans or great northern beans as great substitutes for cannellini beans. They provide a nice creaminess and hold their shape well during cooking. These beans also soak up the flavors of the broth, making each bite delightful. Adding protein options can make this stew heartier. Cooked sausage, shredded chicken, or diced ham can add a savory touch. You can brown the meat before adding it to the slow cooker. For a vegetarian option, try adding cubed tofu or tempeh for added protein. To make a vegan version, skip the Parmesan cheese and use vegetable broth. Most ingredients in this stew are already vegan-friendly. If you want a gluten-free dish, ensure your broth is labeled gluten-free. The stew is naturally gluten-free without any bread or pasta. Adjusting for spice level is easy. If you like heat, add red pepper flakes or diced jalapeños. For a milder dish, stick to the original recipe without adding any spicy elements. You can also try adding a dash of smoked paprika for a warm flavor without the heat. Incorporating seasonal vegetables can boost the stew's freshness. In spring, add asparagus or peas for a bright touch. In fall, consider adding butternut squash or sweet potatoes. These veggies will cook nicely and add sweetness to the dish. Modifying herbs for unique flavor can elevate your stew. Try using fresh basil or parsley in place of rosemary and thyme for a different taste. Each herb brings its own personality, so feel free to mix and match based on what you have on hand. After making Slow Cooker Tuscan White Bean Stew, you will want to store leftovers properly. Let the stew cool to room temperature first. Then, divide it into smaller portions. This helps it cool down faster and makes it easier to reheat later. I recommend using airtight containers to keep it fresh. Glass containers or BPA-free plastic ones work well. If you want to save the stew for later, freezing is a great option. To freeze the stew, first, let it cool completely. Pour it into freezer-safe bags or containers. Make sure to leave some space at the top, as the stew will expand when frozen. When you're ready to eat, thaw it in the fridge overnight. You can also use the microwave for quick thawing. Reheat it on low heat on the stove, stirring often until hot. How long does the stew last in the fridge? If stored in the fridge, your stew can last about 4 to 5 days. Just make sure to check for signs of spoilage. Look out for a sour smell, discoloration, or mold. If you notice any of these, it’s best to throw it away. Proper storage helps keep your stew safe and tasty for days to come. Yes, you can use canned beans. Just rinse and drain them well. Use about three cans for this recipe. This saves time since they are already cooked. Add them to the stew in the last hour of cooking. This keeps them from getting too soft. To make the stew thicker, mash some beans. You can use a fork or a potato masher. Stir the mashed beans back into the stew. Another way is to let it cook longer with the lid off. This helps the liquid reduce. This stew pairs well with crusty bread. A side salad also adds freshness. You can serve it with a sprinkle of grated Parmesan cheese on top. A drizzle of olive oil enhances the flavor too. Yes, you can. Just soak the beans overnight as usual. In a large pot, sauté the vegetables first. Then add the beans, broth, and tomatoes. Let it simmer for about 1 to 1.5 hours until the beans are tender. Stir occasionally to prevent sticking. To make more servings, double the recipe. Use four cups of dried beans and increase the veggies too. Be sure to add more broth as well. Adjusting seasoning is important, so taste as you go. This way, everyone gets a hearty bowl! This blog post showed you how to make a tasty Slow Cooker Tuscan White Bean Stew. We covered key ingredients like dried cannellini beans, fresh veggies, and flavorful herbs. I shared step-by-step instructions for preparation and cooking. You learned tips for perfecting your stew, along with variations and storage advice. Now you’re ready to create a delicious meal. Enjoy making this stew with your own twists and flavors!

Slow Cooker Tuscan White Bean Stew

Warm up your dinner table with this Savory Slow Cooker Tuscan White Bean Stew! Packed with wholesome ingredients like cannellini beans, carrots, celery, and kale, this hearty stew is easy to make and incredibly flavorful. Perfect for cozy nights, simply set your slow cooker and let it do the work. Click to explore the full recipe and discover how to create this delicious dish that’s sure to become a favorite in your home!
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Ingredients
  

2 cups dried cannellini beans, thoroughly rinsed and soaked in water overnight

1 large onion, finely diced

3 cloves garlic, minced to a paste

2 medium carrots, diced into small cubes

2 celery stalks, finely diced

1 can (14 oz) diced tomatoes, undrained

4 cups vegetable broth (preferably low-sodium)

2 cups kale, stems removed and chopped

1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)

1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried thyme)

1 tablespoon extra virgin olive oil

Salt and freshly ground black pepper to taste

Juice of 1 fresh lemon

Grated Parmesan cheese for serving (optional)

Instructions
 

Prepare Beans: After soaking the cannellini beans overnight, drain them well and set aside, allowing them to dry slightly. This helps the beans maintain their shape during cooking.

    Sauté Aromatics: In a medium skillet set over medium heat, pour in the olive oil. Once the oil shimmers, add the diced onion and sauté until translucent, approximately 3-4 minutes. Next, add the minced garlic, diced carrots, and celery. Continue to sauté for an additional 5-7 minutes, stirring frequently, until all the vegetables are tender and aromatic.

      Combine Ingredients: In the bowl of your slow cooker, combine the sautéed vegetable mixture with the soaked beans, the diced tomatoes (including their juices), vegetable broth, chopped kale, rosemary, thyme, and a generous sprinkle of salt and pepper. Stir until all ingredients are evenly incorporated.

        Set Slow Cooker: Cover the slow cooker with its lid and turn it on to a low setting. Let the stew cook for 6-8 hours, or increase the setting to high for 3-4 hours, until the beans are tender and the stew appears creamy.

          Final Touches: Once the stew has finished cooking, squeeze in the juice of one lemon and stir vigorously to meld the flavors. Taste the stew and adjust the seasoning with extra salt and pepper, if desired.

            Serve: Ladle generous portions of the hearty stew into bowls. If desired, top each serving with a sprinkle of grated Parmesan cheese to add a rich and savory finish.

              Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6

                - Presentation Tips: For an appealing presentation, serve the stew in rustic bowls and add a sprig of fresh rosemary on top for a touch of color and aroma.