Cannellini Bean Stew-Gluten Free

For Valentine’s Day, I planned a nice dinner for my husband and myself. Cannellini Beans, is one of my favorite beans. It has such a warm, nutty flavor. I decided that it would be a perfect accompaniment to the Oven Roasted Lamb Shanks, I was preparing for my Valentine’s Day Dinner. Best part, this recipe is very easy to make, can have many variations (spices, vegetables etc) and is a hearty meal, in itself. Enjoy!

Cannellini Bean Stew

Ingredients:

2 (15 oz) cans of Cannellini beans, rinsed and drained

1 onion, diced into 1/2 inch pieces

2 carrots, diced into 1/2 inch pieces

2 stalks of celery, diced into 1/2 inch pieces

1 zucchini, diced into 1/2 inch pieces

1/3 cup of Italian style diced tomatoes

3 tablespoons of garlic, minced

1 bay leaf

1/2 cup of chopped parsley

1 teaspoon of dried thyme

1/2 teaspoon of dried rosemary

salt and pepper to taste

chicken stock (vegetable stock to make this vegetarian)

Olive oil

1 tablespoon of cornstarch (optional)

Directions:

1. Saute onions, carrots, celery and zucchini with olive oil for about 5 minutes.
2. Add tomatoes and seasoning/herbs
3. Add just enough chicken broth (or vegetable broth) to cover
4. Add Cannellini beans
5. Allow stew to simmer until all ingredients are soft (careful stirring, you don’t want to break up the beans)
6. If you wish to thicken the sauce, add some of the sauce from the pot to the cornstarch, stir well and then pour cornstarch into pot.
7. Adjust seasoning to taste (Beans soak up a lot of salt)

Serve on its own or with your favorite meat.

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