Tuscan White Bean and Rosemary Stew with Rustic Bread

Ingredients

Instructions

1. 1 Drain and rinse the soaked cannellini beans.
2. 2 In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
3. 3 Add minced garlic and rosemary sprigs. Cook for another 2 minutes until fragrant.
4. 4 Stir in the diced tomatoes and cook for 5 minutes, allowing the flavors to meld.
5. 5 Add the drained beans, vegetable broth, and red pepper flakes. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until the beans are tender.
6. 6 Season the stew with salt and black pepper to taste.
7. 7 Meanwhile, preheat the oven to 350°F (175°C). Place the sliced rustic bread on a baking sheet and toast for 10 minutes, or until golden and crisp.
8. 8 Remove the rosemary sprigs from the stew before serving.
9. 9 Serve the stew hot with slices of rustic bread on the side.