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Creamy Tomato and White Bean Stew with Pesto
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Large Pot
  • Wooden Spoon
  • Can Opener

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 cans (14.5 oz each) diced tomatoes
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 2 cups vegetable broth
  • 1/2 cup heavy cream
  • Salt and black pepper to taste
  • 1/4 cup prepared pesto, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it softens, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
  • Pour in the diced tomatoes with their juices and the vegetable broth. Add the drained white beans. Season with salt and black pepper. Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally.
  • Reduce the heat to low. Stir in the heavy cream and heat through for 2 to 3 minutes without boiling. Ladle the stew into bowls and top each serving with a spoonful of pesto.

Notes

If the stew thickens too much after sitting, add a splash of broth when reheating. The pesto loses flavor if stirred in early, so add it only at the table. Leftovers keep in the fridge for three days and reheat gently on the stove.
Course: Main Course
Cuisine: Italian
Equipment: Large Pot, Wooden Spoon, Can Opener