White Bean Tuscan Stew

Winter just will not quit here in St. Moritz. This stew is rich in flavour and wonderfully warming.
You can have this on its own or serve with brown rice or quinoa.
Serves 4

Ingredients:
olive oil
1 red onion, halved and thinly sliced
3-4 garlic cloves, thinly sliced
2 tsp dried thyme
2 tsp dried rosemary
2 tsp dried oregano
2 carrots, peeled and cut in 2 cm cubes
1 medium new potato, peeled and cut in 2 cm cubes
175g plum tomatoes, medium diced
1 Tbsp tomato purée
1 x 400g can butter beans, rinsed and drained
1 x 400g can cannellini beans, rinsed and drained
2 x 400g can of chopped tomatoes
250ml vegetable broth
salt and pepper
handful of baby spinach
handful of flat leaf parsley, chopped (to serve)
brown rice, to serve

Method:
Drizzle some olive oil into a large saucepan. Add onion, garlic, rosemary, thyme, oregano, pinch of salt and pepper. Cook over medium heat for 5-10 minutes, until onions are soft.
Add carrots, potatoes, plum tomatoes and the tomato puree. Cook for another 15-20 minutes, until the tomatoes are broken down.
Add 1/2 can of the cannellinis and butter beans, vegetable broth, and chopped tomatoes. Mix well. Bring the liquid to boil, reduce heat and simmer gently until the vegetables are soft and the tomato sauce has reduced a bit and is rich in flavour. Taste and season to tate.
While the stew is simmering, toast the remaining beans in the oven or air-fryer at 400F(200c) for 15-20 minutes. Be carful not to burn. Remove from oven and set aside.
Three minutes before serving add the baby spinach.

To serve:
Place a spoonful of brown rice into a bowl. Laddle a generous amount of stew on top. Sprinkle with chopped parsley and toasted beans.

Enjoy!