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- 2 cups white beans (cannellini or navy beans) - 1 large onion, diced - 3 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 bell pepper (red or yellow), chopped - 4 cups vegetable broth - 1 cup coconut cream (or heavy cream) - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/2 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley for garnish - Optional: Red pepper flakes for heat I love starting with these main ingredients. The white beans create a creamy base. They soak up the flavors well. Diced onions and minced garlic give great depth. Carrots add color and sweetness, making the stew feel warm. Next, I add celery and bell peppers. They add crunch and a fresh taste. The vegetable broth brings everything together. You could use homemade broth for even more flavor. I often opt for coconut cream. It makes the stew rich and smooth. Heavy cream works too if you prefer. For seasoning, oregano and basil are key. They bring that Tuscan vibe. Smoked paprika adds a hint of warmth. I always taste and adjust with salt and pepper. Fresh parsley is a must for garnish. It brightens up the dish. If you like some heat, sprinkle in red pepper flakes. They give a nice kick! This mix of ingredients makes the stew rich and satisfying. Soaking the white beans is key. You need to soak them overnight. This softens the beans and helps them cook well. After soaking, drain the beans and set them aside. Next, let’s chop the veggies. Start by dicing one large onion. Mince three cloves of garlic. Then, dice two medium carrots and two celery stalks. Finally, chop one bell pepper, either red or yellow. These veggies add great flavor and color to your stew. Now, it’s time to cook. In your slow cooker, combine the soaked white beans, diced onion, minced garlic, diced carrots, diced celery, and chopped bell pepper. Pour in four cups of vegetable broth. Make sure everything is covered well. Next, season your stew. Add one teaspoon of dried oregano, one teaspoon of dried basil, and half a teaspoon of smoked paprika. Add salt and pepper to taste. Stir well to mix all the ingredients. Cover your slow cooker. Set it on low for six to eight hours or high for three to four hours. You want the beans to be tender and creamy. About 30 minutes before serving, stir in one cup of coconut cream. This gives the stew a nice, creamy texture. You can also adjust the seasoning with more salt and pepper if needed. Now, add two cups of chopped spinach or kale. This adds a pop of color and nutrition. Let the greens wilt into the stew before serving. Before serving, give everything a good stir. If the stew is too thick, add more broth to reach your desired consistency. Garnish with fresh parsley for a nice touch. If you like heat, sprinkle some red pepper flakes on top. Enjoy your creamy Tuscan bean stew! For the best creaminess, I love using cannellini beans. They are soft and smooth when cooked. You can also use navy beans if you can't find cannellini. Soak your beans overnight to help them cook well. Cooking time is key for texture. If you want a softer stew, cook on low for 8 hours. For a firmer texture, try 3-4 hours on high. Adjust based on your slow cooker. This stew pairs well with crusty bread. A nice baguette or sourdough complements the flavors. You can also serve it over rice for a hearty meal. Garnishes make a big difference. Fresh parsley adds color and flavor. If you like a kick, sprinkle red pepper flakes on top. This makes the stew look as good as it tastes. Beans are packed with protein and fiber. They help keep you full and satisfied. Plus, veggies add vitamins and minerals. This stew is a great way to eat healthy. Coconut cream is a tasty choice. It offers healthy fats and a sweet flavor. It’s lighter than heavy cream and adds a rich texture. If you need a dairy-free option, coconut cream is perfect! {{image_2}} You can easily change up the beans in this stew. Try using black beans or pinto beans for a different taste. You can also swap in vegetables. Sweet potatoes or zucchini add great flavor. For those who follow a vegan diet, use coconut cream instead of heavy cream. This keeps the stew creamy without any dairy. If you prefer a non-vegan option, heavy cream works just fine. Feel free to add your own twist with spices. A pinch of cayenne pepper can bring some heat. You might also try adding fresh herbs like thyme or rosemary for a fragrant touch. If you want more protein, consider adding sausage or tofu. Sausage adds a rich flavor, while tofu keeps the stew light. Just cube the tofu and stir it in during the last half hour. If you want a chunkier stew, leave some beans whole. You can also mash a few beans to thicken the mix. For a smoother stew, blend a portion before serving. To thicken the stew, consider adding a bit of cornstarch mixed with water. This will give it a creamy feel. You can also use more coconut cream to enhance the texture. Adjust the liquid until it feels just right for you! To store your leftover stew, let it cool first. Transfer it to an airtight container. This helps keep the stew fresh. In the fridge, it lasts about 4 to 5 days. Make sure to label the container with the date. This way, you’ll know when you made it. To freeze the stew, let it cool completely. Use freezer-safe containers or bags. Leave some space for expansion. The stew can stay fresh in the freezer for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight. To reheat, warm it on the stove over low heat, stirring often. You can also use a microwave, but check it often to avoid hot spots. Batch cooking this stew is perfect for busy weeks. Make a big pot on the weekend. Divide it into single servings and store them in the fridge or freezer. After reheating, serve with crusty bread for a filling meal. You can also top it with fresh parsley for a nice touch. If you want extra flavor, add a drizzle of coconut cream right before serving. How long can I store the Slow Cooker Creamy Tuscan Bean Stew? You can store this stew in the fridge for up to five days. Be sure to keep it in an airtight container. If you want to keep it longer, freeze it for up to three months. Just remember to label the container with the date. Can I use dried beans instead of soaked beans? Yes, you can use dried beans. However, they need longer cooking times. If you use dried beans, cook on high for 5-6 hours or low for 10-12 hours. Just make sure to rinse and sort them before adding to the slow cooker. What if I don’t have a slow cooker? If you don’t have a slow cooker, you can still make this stew. Use a large pot on the stovetop. Cook over low heat for about 1.5 to 2 hours. Keep an eye on it and stir often to prevent sticking. Can I make this recipe on the stovetop? Yes, you can! Just follow the same steps as you would in a slow cooker. After adding all ingredients, bring it to a boil. Then, lower the heat and let it simmer for about 45 minutes, or until the beans are tender. Is this stew gluten-free? Yes, this stew is gluten-free. All the ingredients used are naturally gluten-free. Just check any packaged items to ensure they are marked as gluten-free. Suggestions for low-sodium options? To make a low-sodium version, use low-sodium vegetable broth. You can also skip added salt in the recipe. Taste before serving and adjust as needed. This way, you still get great flavor without too much salt. In this blog post, I shared a simple Slow Cooker Creamy Tuscan Bean Stew recipe. We covered the key ingredients needed, step-by-step cooking instructions, and some handy tips to perfect your dish. I also explored storage tips and answered common questions you might have. This stew is versatile, healthy, and easy to make. Enjoy experimenting with different flavors and ingredients. Your family will love this warming meal! It's a great way to eat well without spending too much time in the kitchen.

Slow Cooker Creamy Tuscan Bean Stew

Discover the comforting flavors of Slow Cooker Creamy Tuscan Bean Stew that will warm your heart! This easy recipe features wholesome ingredients like white beans, vegetables, and rich coconut cream, creating a deliciously creamy dish that's perfect for any day. Whether you're busy or just want a cozy meal, let your slow cooker do the work. Click through to explore this hearty stew recipe and enjoy a taste of Tuscany at home!
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Ingredients
  

2 cups white beans (cannellini or navy beans), soaked overnight and drained

1 large onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 bell pepper (red or yellow), chopped

4 cups vegetable broth

1 cup coconut cream (or heavy cream if preferred)

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon smoked paprika

2 cups fresh spinach or kale, chopped

Salt and pepper to taste

Fresh parsley for garnish

Optional: Red pepper flakes for heat

Instructions
 

In the slow cooker, add the soaked and drained white beans, diced onion, minced garlic, diced carrots, celery, and chopped bell pepper.

    Pour in the vegetable broth, ensuring all the ingredients are well covered.

      Stir in the dried oregano, dried basil, smoked paprika, salt, and pepper.

        Cover the slow cooker and set it on low for 6-8 hours or on high for 3-4 hours until the beans are tender.

          About 30 minutes before serving, stir in the coconut cream, adjusting the seasoning with salt and pepper to taste.

            If using, add chopped spinach or kale and allow it to wilt into the stew.

              Before serving, give the stew a good stir and adjust consistency with more broth if necessary.

                Garnish with fresh parsley and, if desired, a sprinkle of red pepper flakes.

                  Prep Time: 15 minutes | Total Time: 8 hours | Servings: 6-8

                    - Presentation Tips: Serve the stew in individual bowls topped with a drizzle of coconut cream and a sprinkle of fresh parsley for a beautiful touch. Accompany with crusty bread for a delightful meal!