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How to make Tuscan style white bean stew

Yield = 4
Prep time: 0:10
Cook time: 0:30
Total time: 0:40

Ingredients

  • 1 tbs olive oil
  • 1 red onion, thinly sliced
  • 1 garlic clove, crushed
  • 1 yellow capsicum, seeded, chopped
  • 1 eggplant, cut into 2cm pieces
  • 200g brown cup mushrooms, halved
  • 400g can artichoke hearts, drained, halved
  • 1/2 cup (125ml) dry white wine or vegetable stock
  • 400g can cherry tomatoes
  • 1 tbs tomato paste
  • 400g can cannellini beans, rinsed, drained

Method

  • Step 1 Preheat oven to 200°C. Heat the oil in a large deep ovenproof frying pan over medium heat. Add the onion and garlic and cook, stirring, for 5 mins or until the onion softens.
  • Step 2 Add capsicum, eggplant, mushroom and artichoke to the pan and cook, stirring, for 5 mins or until vegetables are beginning to brown. Add wine or stock and bring to a simmer. Cook for 2 mins or until mixture reduces by half. Add cherry tomatoes, tomato paste and cannellini beans. Stir to combine. Season.
  • Step 3 Bake for 15 mins or until the sauce thickens. Divide among serving bowls.