Ingredients

• 540 mL white kidney beans (canned, drained (1 can))
• 540 mL red kidney beans (canned, drained (1 can))
• 540 mL chick peas (canned, drained (1 can))
• 540 mL romano beans (canned, drained (1 can))
• 150 g carrots (diced square)
• 150 g celery (diced square)
• 150 g white onions (diced square)
• 2 cans diced tomatoes
• 1 can tomato paste
• 20 g garlic (finely chopped)
• 1 pinch dry thyme, sage and rosemary (each)
• 2 bay leaves
• salt and pepper (to taste)
• 50 mL extra virgin olive oil
• 500 mL water or stock

Instructions

1. Drain the beans and chick peas and rinse lightly under cold water.
2. Chop the onions, carrots and celery into small cubes.
3. Sauté all the vegetables and herbs in the oil until translucent.
4. Add the tomatoes, tomato paste and the water or stock; bring to a boil.
5. Add all the beans and simmer at a lively heat about 15 minutes, skimming if necessary.
6. Taste for seasoning and serve.

Cooking Tips

• Dice the soffritto evenly — it's the visual signature
• Rinse the beans so the stew stays clean-tasting
• Let the paste fry briefly with the vegetables for depth
• Simmer lively, not violent — beans should stay whole
• Even better the next day