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Yield:6 servings 

3tablespoons olive oil

2medium yellow onions, halved and sliced 

1pound cannellini beans, soaked overnight and drained (see Tip)

½(14-ounce) can crushed San Marzano tomatoes (or 2 medium tomatoes, cored and diced into ½-inch pieces)

4garlic cloves, peeled and grated

3tablespoons finely chopped parsley

2teaspoons sweet paprika

1teaspoon ground ginger

1teaspoon ground turmeric  

1½teaspoons fine sea salt or more to taste 

2½cups vegetable stock 

Bread, for serving 

For the Parsley Oil (optional)

4tablespoons olive oil

1tablespoon finely chopped flat leaf parsley 

1½teaspoons white wine vinegar 

Pinch fine sea salt

Pinch granulated sugar

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1. Step 1

   Add the olive oil to a large pot over a medium-low heat. Add the onions, cover the pan, and cook, stirring occasionally, until the onions are soft and translucent, about 7 minutes.

2. Step 2

   Add the beans, tomatoes, garlic, parsley, paprika, ginger, turmeric and salt. Pour in the vegetable stock, cover with a lid and cook until the beans are fully cooked and soft, 1 hour 15 minutes to 1 hour 25 minutes. Keep an eye on the pot towards the end of the cooking process to make sure that the beans don’t dry out and all the stock evaporates (if this happens, add in water progressively to achieve a stew consistency).

3. Step 3

   To make the optional parsley oil, stir together the olive oil, parsley, white wine vinegar, salt and sugar in a small bowl. Cover and keep in the refrigerator until ready to serve, up to 48 hours.

4. Step 4

Taste the stew and adjust the seasoning with salt if necessary. Serve immediately with a drizzle of parsley oil or olive oil, if desired, and bread on the side.

Tip

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For a quicker version, use three (16-ounce) cans of cannellini beans instead of dried. Follow the recipe steps as instructed without adding the cannellini beans at the beginning of the cooking process, and use 2 cups of stock instead of 2½. Cook for 45 minutes, then add the rinsed and drained beans. Cook for another 20 minutes and serve.

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