Bowl of Tuscan bean stew with cracker and tomato garnishes
Soups and Stews

A Taste of Italy

Here’s a bright and flavorful stew with an Italian flair. Cooks in Tuscany traditionally slow-cook beans in a clay pot called a fagioliera, a vessel that became popular after Columbus brought beans to Europe from the Americas, along with tomatoes and potatoes. So this is actually a New World recipe! There’s no need to clean up a clay pot; stovetop cooking will bring out these marvelous flavors just as well. More beans and vegetables can be added to leftovers (if there are any) for a delicious never-ending soup.

Prep Instructions

  • Yield: 8 (1 cup) servings
  • Prep Time: 10 minutes
  • Cooking Time: 25 minutes
  • Total Time: 35 minutes

Recipe Ingredients

  • 2 cups yellow onions, diced ¼ teaspoon crushed red chili flakes
  • 1/4 cup carrots, diced
  • 1 tablespoon fresh rosemary, minced
  • 1/4 teaspoon ground bay leaf
  • 1 tablespoon dried oregano
  • 2 tablespoons tomato paste
  • 1/2 teaspoon kosher salt
  • 1 tablespoon ground paprika
  • 1/4 teaspoon crushed red chili flakes
  • 2 cups can diced tomatoes in juice
  • 1/2 cup kidney beans, drained and rinsed
  • 1 cup garbanzos, drained and rinsed
  • 1 cup cannellini beans, drained and rinsed
  • 2 cups low sodium vegetable broth
  • 1/4 cup parsley, chopped


  1. Follow the prep technique next to each ingredient.
  2. In a stock pot, sauté the onions and carrots with the herbs and spices in a little water to create steam and release their flavor. Fold in the tomatoes, beans, and broth, and bring to a soft boil for 5 minutes. Lower to simmer and cook 20 to 25 minutes. Remove from heat and add fresh parsley.

Nutritional Data

Calories: 125.18
Fat: 0.96 g
Saturated Fat: 0.13 g
Cholesterol: 0 mg
Sodium: 488.82 mg
Carbohydrates: 23.17 g
Fiber: 7.72 g
Sugars: 4.98 g
Protein: 6.42 g
© AdventHealth