Italian White Bean and Vegetable Stew
This Tuscan stew was inspired by a version from cookbook author, Robyn Webb. You can swap out or supplement these vegetables with others you have …
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Ingredients
- 2 Tbsp. extra virgin olive oil (plus extra for drizzling, if desired)
- 1 red onion (finely chopped 1 cup)
- 2 stalks celery (finely chopped)
- 2 carrots (finely chopped)
- 3 cloves garlic (chopped)
- 2 Tbsp. fresh flat leaf parsley (minced)
- 28 oz. whole peeled tomatoes (with their liquid)
- 14 1/2 oz. canned cannellini beans
- 1 zucchini (quartered lengthwise and thinly sliced about 2 cups, or use 1 ½ cups shredded cabbage)
- 1/4 tsp. salt (or to taste)
- 2 cups reduced-sodium chicken or vegetable broth (or use any variety)
- 4 cups spinach or kale (stemmed and chopped)
- 1/4 cup grated Parmesan cheese (for serving (optional))
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