Tuscan white bean stew is warm and satisfying because it is chocked full of potatoes, carrots, and zuchnni.
This flavorful ragout originally comes from Robin Robertson's Vegan Planet. I really cannot remember what, if anything, I changed in the recipe.
Robertson has some of the best vegetarian and vegan cookbooks on the market. Her recipes are always terrific. Try making this in your Instant Pot. Don't have one? You are really missing out. I suggest you get one.
Tuscan White Bean Stew With Potatoes And Carrots
The recipe calls for orange juice and rosemary to add lightness and depth to the vegan stew. It is filling and good for you! Add a glass of wine, pair the meal with some sliced Gala apples and a piece of dark chocolate, and your meal is complete.
Ingredients:
- 2 tablespoons olive oil
- 1 large sweet onion (chopped)
- 3 medium carrots (halved lengthwise and sliced in half moons)
- 2 cloves garlic (minced)
- 1 large fennel bulb (diced)
- ½ cup dry white wine
- 1 ½ cups vegetable broth
- 6 small red potatoes with skins (washed and quartered)
- 1 14.5-ounce can petite diced tomatoes
- 1 small zucchini squash (halved lengthwise and sliced in half moons)
- 1 15-ounce can cannellini beans (rinsed)
- Zest of one orange
- Juice of one or two oranges
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions:
-
Sauté the onions in the olive oil over medium-high heat until softened.
-
Add the carrots, fennel, zucchini, and garlic, and continue to cook, stirring periodically for 3 minutes or so.
-
Dump this into a crock pot (slow cooker) that you have sprayed with cooking spray.
-
Add the wine, vegetable broth, potatoes, and tomatoes.
-
Cook on low for about an hour (maybe longer, depending on your slow cooker). Add the orange zest, rosemary and orange juice.
-
Serve hot.
Tuscan White Bean Stew With Potatoes And Carrots
Author: Recipe Idea Shop
Ingredients
- 2 tablespoons olive oil
- 1 large sweet onion (chopped)
- 3 medium carrots (halved lengthwise and sliced in half moons)
- 2 cloves garlic (minced)
- 1 large fennel bulb (diced)
- ½ cup dry white wine
- 1 ½ cups vegetable broth
- 6 small red potatoes with skins (washed and quartered)
- 1 14.5-ounce can petite diced tomatoes
- 1 small zucchini squash (halved lengthwise and sliced in half moons)
- 1 15-ounce can cannellini beans (rinsed)
- Zest of one orange
- Juice of one or two oranges
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Sauté the onions in the olive oil over medium-high heat until softened.
- Add the carrots, fennel, zucchini, and garlic, and continue to cook, stirring periodically for 3 minutes or so.
- Dump this into a crock pot (slow cooker) that you have sprayed with cooking spray.
- Add the wine, vegetable broth, potatoes, and tomatoes.
- Cook on low for about an hour (maybe longer, depending on your slow cooker). Add the orange zest, rosemary and orange juice.
- Serve hot.
More Recipes To Try
- Black Bean Vegan Chili
- Clean Out The Fridge Soup
- Mexican Chicken Soup
- Lentils and Chickpeas Soup
- Sweet Lentil Soup Easy Recipe
- Middle Eastern Black Bean Fun
Kathy acquired the blog, Recipe Idea Shop in 2024. She was raised on a farm in Arkansas where having a big garden and good food to eat was the norm. She shares recipes for homemade comfort food and new trending dishes.
Kathy began her blogging journey in 2011 when she founded PetticoatJunktion.com, a home décor blog focused on repurposing and upcycling furniture, and thrift store finds.