This stew is so good we had it for dinner and then breakfast the next morning and so should you! The cannellini beans (also called white kidney beans or navy beans) and artichoke hearts become very tender and essentially melt in your mouth while the kale and carrots lend a delicious vegetable flavor to the dish. This recipe is so easy you can basically make it in your sleep and stores well overnight in the fridge or freeze it up for later. If you’ve got one handy, we recommend a slice of rustic bread to sop up all the stewy goodness left in your bowl.
My Cook: Italian White Bean Stew
- 1/3 cup olive oil
- 1 cup yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 cup carrots, peeled and diced
- 2 cups packed kale, large stems discarded, roughly chopped
- 1 cup canned artichoke hearts, drained, roughly chopped
- 2 tsp dried oregano
- 2 tsp dried thyme
- 14.5 oz can diced tomatoes, drained
- ¼ cup marsala cooking wine
- ½ cup vegetable stock
- 2 15.5 oz cans cannellini beans, drained and rinsed
- 1 tsp black pepper
Combine olive oil, onion, and garlic in a Suvie pan. Broil until onion is translucent, 8-10 minutes.
Meanwhile, in a large mixing bowl, combine carrots, kale, artichoke hearts, oregano, thyme, tomatoes, marsala, vegetable stock, cannellini beans, 1½ tsp salt and pepper. After the broil add the onion and garlic to the bowl and stir to combine. Pour the stew back into the Suvie pan and load into upper zone of Suvie.
Fill the reservoir, enter the Slow Cook settings and cook now or schedule.
My Cook > Slow Cook & Starch Settings
HIGH, 2.5 hours
Starch: 0 minutes
After the cook, remove the pan from Suvie and serve immediately.
Nutrition Info per Serving: Calories 470, Fat 19g, Sodium 1050mg, Carbs 57g, Protein 17g