Beans and Greens Stew | Toni Fiore

Name: Beans and Greens Stew | Toni Fiore
Ingredients: 1 medium onion, diced; ½ cup fresh basil, chopped; ¼ cup flat leaf parsley, chopped; 2 tablespoons dried oregano, or 3 tablespoons fresh minced; 4 cloves of garlic, crushed; 2 stalks of celery, diced; 1 medium carrot diced (no need to peel organic, just scrub); 3-4 small new potatoes, diced into ½ inch cubes; 4 cups of vegetable broth or water; 3 cups of cooked or canned low sodium beans (Barlotti, Roma, or Cannellini); 2 fresh ripe Roma tomatoes, diced; 4 tablespoons of tomato paste (I use the Italian concentrate from the tube, more economical); 1 tablespoon of balsamic vinegar (more to taste)

www.tonifiore.com

Traditionally the classic slow-cooked minestrone or ribollita are well cooked and dense. The vegetables in this version are cooked quickly preserving their…

View Original

Share this recipe:

Ingredients

1 medium onion, diced
½ cup fresh basil, chopped
¼ cup flat leaf parsley, chopped
2 tablespoons dried oregano, or 3 tablespoons fresh minced
4 cloves of garlic, crushed
2 stalks of celery, diced
1 medium carrot diced (no need to peel organic, just scrub)
3-4 small new potatoes, diced into ½ inch cubes
4 cups of vegetable broth or water
3 cups of cooked or canned low sodium beans (Barlotti, Roma, or Cannellini)
2 fresh ripe Roma tomatoes, diced
4 tablespoons of tomato paste (I use the Italian concentrate from the tube, more economical)
1 tablespoon of balsamic vinegar (more to taste)