Tuscan Bean Stew

A yummy hearty bean stew.

This recipe doesn't disappoint!

2 tablespoons extra coconut oil

1 large onion chopped

2 medium carrots chopped

1 rib celery chopped

5 leaves sage finely chopped

1 sprig rosemary finely chopped

3 cloves garlic finely chopped

¼ teaspoon red pepper flakes

2 cups crushed tomatoes

1 cup vegetable broth or water

4 cups soaked, and cooked white beans

1 teaspoon sea salt

black pepper

Heat 2 tablespoons of coconut oil in a large skillet; add 1 the onion, carrots, and celery (all chopped), and saitee gently on medium-low heat for 5 minutes.

Add the sage, rosemary, garlic (all finely chopped), and ¼ teaspoon red pepper flakes.

Sautee for 2 more minutes.

Add the tomatoes, vegetable broth, beans (drained), salt, and black pepper.

Simmer for 20 minutes, stirring occasionally.

Taste and adjust for seasoning,

You can top it with fresh parsley, good quality extra virgin sesame or olive oil, and a squeeze of lemon.