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Rustic Tuscan Stew

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  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, peeled and chopped
  • 1 medium yellow fleshed potato, diced
  • 3 cloves garlic, smashed and minced
  • 1 796ml can diced tomatoes, with juice
  • 1 540ml can white kidney beans, drained and rinsed
  • 2 cups chicken or vegetable broth
  • 2 bay leaves
  • ½ to 1 teaspoon chili flakes, optional
  • 1 teaspoon finely chopped fresh rosemary
  • 2 handfuls fresh baby spinach
  • Sea salt and black pepper, to taste
  • Freshly grated Parmesan, optional


  • Heat the oil in a large pot or cast iron Dutch oven over medium heat. Add the onion and cook until translucent and lightly golden in color; add celery, carrots, and potato and continue to cook until vegetables start to become tender. Add garlic, tomatoes, kidney beans, broth, bay leaves, chili flakes (if using), and rosemary. Bring to a boil, reduce heat to low, and cover. Cook until vegetables reach desired tenderness – about 30 minutes – and then stir in spinach; cook for another 5 minutes, or until spinach is wilted. Add salt and pepper to taste and serve immediately. Top with Parmesan, if desired.