Greek Cannellini Bean Stew is an easy to make, meatless hearty stew with carrots, onion, garlic, celery and a hint of orange! It's DELICIOUS!
Heat olive oil on Medium heat in a large soup pot or Dutch oven. Add chopped onion, carrot and celery slices to the hot oil. Cook 8-10 minutes, stirring occasionally, until they become soft/tender (especially the carrots).
Add oregano, 1 bay leaf, tomato paste and two slices of orange (including peel) to soup pot. Stir to combine, then let them cook 2 more minutes on Medium heat, stirring occasionally.
Drain 1 CAN of cannellini beans and then add the beans (without liquid) to the stew. The remaining can of beans should then be added to the stew INCLUDING THE LIQUID. Add water, salt and pepper to the stew; stir to combine ingredients.
Cook for 30-35 minutes on a LOW simmer, stirring occasionally. The stew will thicken considerably as it cooks. If at any point, you notice stew cooking too fast or sticking to the bottom of the pan, make sure the heat is very low. You may add just a tiny bit of water. When the stew has finished cooking, and it's thick and creamy, it is done. Remove bay leaf and orange slices from stew before serving.
Ladle stew into 4 bowls, dividing evenly. Garnish each serving with a fresh half of an orange slice (OPTIONAL). Serve hot, and enjoy!
Greek Cannellini Bean Stew https://www.thegratefulgirlcooks.com/greek-cannellini-bean-stew/