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.

Olive Oil

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.