Warm Tomato and White Bean Stew

Name: Warm Tomato and White Bean Stew
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters About slivered fresh basil leaves; 425 grams can white beans, drained and rinsed; 227 grams fresh mozzarella cheese, drained and cut into cubes (1/2 in.); 1 clove garlic, peeled and minced or pressed; 4 servings Fresh-ground pepper; 2 Tbsps extra-virgin olive oil; 118 milliliters About freshly grated parmesan cheese; 1 teaspoon About kosher or sea salt; 1 kilograms ripe tomatoes, rinsed (see notes)

Warm Tomato and White Bean Stew is a gluten free main course. One portion of this dish contains approximately 28g of protein, 24g of fat, and a total of 465 calories. This recipe serves 4. Head to the store and pick up olive oil, parmesan cheese, sea salt, and a few other things to make it today. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. It is perfect for Autumn. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Core and dice tomatoes. In a 4- to 5-quart pan, combine tomatoes, basil, olive oil, garlic, 1 teaspoon salt, and pepper to taste.

Ingredients you will need

Olive Oil

Tomato

Garlic

Pepper

Basil

Salt

Equipment you will use

Frying Pan

Let stand until tomatoes are very juicy, about 15 minutes.

Ingredients you will need

Tomato

Set pan over medium-low heat and gently stir in beans. Stir occasionally until mixture is warm to touch, about 5 minutes.

Ingredients you will need

Beans

Equipment you will use

Frying Pan

Add mozzarella and parmesan cheese. Gently stir just until mozzarella has softened and starts to melt into strings, 2 to 3 minutes. Taste and stir in more salt if desired. Spoon stew into bowls and top each serving with a sprinkling of more basil and parmesan cheese.

Ingredients you will need

Parmesan