Mediterranean Cannellini Bean Stew with Tomato Pesto

This hearty Mediterranean Cannellini Bean Stew combines the rich flavors of passata and tomato pesto with creamy cannellini beans. Infused with garlic, fresh herbs, and a hint of spice, this dish is both comforting and vibrant, making it perfect for a cozy dinner. It's a vegetarian delight that offers a balanced meal packed with protein and fiber.

Ingredients:

• 2 cups cannellini beans, cooked
• 1 cup passata
• 1/2 cup tomato pesto
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 2 tablespoons olive oil
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the dried oregano and red pepper flakes, stirring to combine.
4. Pour in the passata and vegetable broth, bringing the mixture to a simmer.
5. Stir in the tomato pesto and cooked cannellini beans. Season with salt and pepper to taste.
6. Let the stew simmer for about 15-20 minutes, allowing the flavors to meld together.
7. Serve hot, garnished with fresh basil leaves.