This recipe is inspired by “Deliciously Ella’s” Tuscan Bean Stew. I added some of my own favorites and changed it around a little. Her website is linked in my resources page under nutrition.
I red onion thinly sliced
4 garlic cloves chopped
1 season dried thyme
1 teaspoon dried rosemary
2 medium carrots chopped
2 parsnips peeled and chopped
1 leek thinly sliced
1 cup of organic plum tomatoes
2 tablespoons of tomato puree
1 can of butter beans drained and rinsed
2 cans of fire roasted tomatoes
salt and pepper
**I love to double this recipe and freeze it in glass containers for a winter night when I want to pull something out to serve. It freezes great!
Pour a glug of olive oil in a heavy pan with some room. Add onion, garlic, leeks and spices and coo until onion and leeks are clear and soft.
Then add carrots and parsnips. 4 minutes later, add plum tomatoes. with the tomatoes puree. Cook another 15-20 minutes.
Add butter beans and canned tomatoes, and bring to a boil. Reduce heat and simmer for at least 25 minutes on low, letting flavors combine.
Serve with a dollop of coconut yogurt or sour cream on top, with a sprig of parsley.
Also delicious with corn muffins or forbidden rice.