Canellini Bean and Tomato Stew

By Steve-3

Ingredients

• Canellini Beans
• Olive Oil
• Garlic
• Tomatoes
• Basil Leaves
• Sea Salt

Preparation

Step 1

Peel a whole head of garlic and slice it and sautee the garlic over a low heat in olive oil until soft and just a teensy bit golden; then add eight fresh tomatoes that are cut into small chunks (1/2 to 1 inch chunks); let it simmer, covered (but stirring often) until it becomes a chunky tomato soup; in a separate very large saucepan, heat up a little olive oil and add three cans of canellini beans (drained and rinsed), stir them until they are just a tiny bit fried in the oil; then add the garlic tomato mixture until it is the consistency you want (you might have tomatoes left over if you don't want it too full of tomato, or if you want it more soup-y, you can add all the tomato). Stir well. Add one container fresh basil leaves and a little bit of sea salt and stir again until the basil leaves are wilted.
Or if you are in a super pinch, use canned crushed tomatoes, canned cannellini beans, minced garlic and fresh basil. Much faster but not as tasty as the fresh one you have today.