Dairy & Nut-Free Tomato and White Bean Stew

Ingredients

• 2 15-ounce cans Canned White Beans (Cannellini or Great Northern)
• 1 28-ounce can Diced Tomatoes
• 1 medium Onion
• 3 cloves Garlic
• 4 cups Vegetable Broth
• 2 tablespoons Extra Virgin Olive Oil
• 1 teaspoon Smoked Paprika
• 1 teaspoon Dried Thyme
• to taste Salt
• to taste Black Pepper
• 2 tablespoons Fresh Parsley

Instructions

1. 1Open the 2 15-ounce cans of White Beans and drain and rinse them thoroughly. Finely dice the 1 medium Onion and mince the 3 cloves of Garlic.
2. 2Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat (approximately 350°F or 175°C). Add the 2 tablespoons of Extra Virgin Olive Oil.
3. 3Once the oil is shimmering, add the diced onion and minced garlic to the pot. Cook, stirring occasionally, for 5 to 7 minutes, or until the onion is softened and translucent, and the garlic is fragrant.
4. 4Pour in the 1 28-ounce can of Diced Tomatoes (undrained) and the 4 cups of Vegetable Broth. Stir in the 1 teaspoon of Smoked Paprika and the 1 teaspoon of Dried Thyme. Increase the heat to medium-high and bring the mixture to a gentle simmer.
5. 5Add the drained and rinsed white beans to the pot and stir everything together to combine.
6. 6Reduce the heat to low, cover the pot with a lid, and let the stew simmer gently for 30 minutes. This allows the flavors to deepen and meld together.
7. 7Remove the lid and taste the stew. Add Salt and Black Pepper as needed until the flavor is just right for you.
8. 8Ladle the hot stew into bowls. Sprinkle the 2 tablespoons of Fresh Parsley over the top of each serving before serving.

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