Cannellini Bean Stew

Method

Heat the olive oil in a large pot over medium heat and sauté the diced onion, garlic, celery and carrot for 5 minutes until softened. Add the tinned tomatoes, drained cannellini beans, vegetable stock, rosemary, thyme and bay leaf, then bring to a simmer. Reduce the heat to low and simmer gently for 30 minutes, stirring occasionally, until the vegetables are tender and the stew has thickened slightly. Season with sea salt and black pepper to taste. Serve hot, garnished with fresh parsley and crusty bread if desired.