White Bean & Tomato Stew

1. 1
   prep

   Soak the beans overnight.

   Place the dried cannellini beans in a large bowl and cover with plenty of water. Let them soak for at least 8 hours or overnight. Drain and rinse before using.

   TIPA quick-soak method works too: boil beans for 2 minutes, remove from heat, cover, and let sit for 1 hour.
2. 2
   saute · ~8 min

   Sauté the vegetables.

   1.Heat olive oil in a large pot over medium heat until shimmering.

   2.Add diced onion, carrot, and celery. Cook until softened (5-7 min).

   3.Add minced garlic and cook until fragrant (30 sec).

   TIPKeep the heat at medium — you want the vegetables to soften without browning too quickly.
3. 3
   saute · ~8 min

   Build the tomato base.

   1.Add diced tomatoes and tomato paste to the pot.

   2.Stir well and cook until the tomatoes break down and release their juices (6-8 min).

   3.The mixture should turn a deep red and smell rich.
4. 4
   simmer · ~35 min

   Add the beans and simmer.

   1.Add the drained soaked beans, water, bay leaf, oregano, salt, and black pepper.

   2.Stir everything together and bring to a gentle boil.

   3.Reduce heat to low, cover partially, and simmer until beans are tender (30-40 min).

   TIPOlder beans take longer to cook. Taste a bean before turning off the heat — it should be creamy, not chalky.
5. 5
   simmer · ~5 min

   Thicken the stew.

   1.Remove the bay leaf.

   2.Use the back of a spoon to mash about one-third of the beans against the side of the pot.

   3.Stir and let simmer uncovered for another 5 minutes to reach a thick, creamy consistency.

   TIPMashing some of the beans releases their starch and naturally thickens the stew — no flour or cornstarch needed.
6. 6
   garnish

   Finish with fresh basil and serve.

   Ladle the stew into bowls, scatter the torn fresh basil leaves on top, and serve warm with crusty bread on the side.

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