Slow-Simmered Roma & Herb Bean Stew

Ingredients

• 2 tbsp extra virgin olive oil
• 1 large yellow onion
• 2 medium carrot
• 2 celery ribs
• 4 cloves garlic
• 2 tbsp tomato paste
• 2 (15 oz) cans red kidney beans
• 1 (28 oz) can roma tomatoes
• 4 cups herb broth
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp oregano
• 1 large sweet potato
• 0.5 cup olives
• 3 cups baby spinach leaves
• 1 tsp coarse salt
• 0.5 tsp black pepper
• 0.25 cup parsley

Instructions

1. 1Heat the extra virgin olive oil in a large pot over medium heat. Add the diced yellow onion, chopped carrots, and chopped celery. Sauté until the vegetables have softened, which will take about 8-10 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
2. 2Stir in the tomato paste, ensuring it is well combined with the sautéed vegetables. Then, add the drained and rinsed red kidney beans, crushed Roma tomatoes, herb broth, bay leaves, dried thyme, oregano, and diced sweet potato. Bring the mixture to a gentle simmer.
3. 3Reduce the heat to low, cover the pot, and let it cook for 20-25 minutes, or until the sweet potato is tender when pierced with a fork. Carefully remove and discard the bay leaves.
4. 4Stir in the pitted and halved olives and the baby spinach leaves. Continue to cook for about 2-3 minutes, or until the spinach is just wilted. Season the stew with coarse salt and black pepper to taste.
5. 5Ladle the stew into serving bowls and garnish generously with fresh chopped parsley before serving warm.