White Bean & Tomato Stew / Tocana de fasole si rosii

Directions

1. Warm olive oil over medium heat in a pot.

2. Cut garlic cloves into quarters and sauté until light brown. Slowly add white wine and simmer for 1 minute.

3. Dice tomatoes making sure to save the juice. Add tomatoes with juices and water to pot.

4. Season with sage, thyme, and pepper. Add bay leaves.

5. Bring to a boil and allow to simmer for about 20 minutes.

6. Rinse bean thoroughly. Add beans to soup. Allow to simmer another 20 minutes

7. Remove bay leaves. Salt and pepper to taste. 

                                                              

Variations: Try garbanzo beans instead of white beans, or omit beans entirely and serve over rice instead.

 

Substitutions: 2 cans diced tomatoes/ 6-8 tomatoes.