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Italian stew with white beans, artichoke hearts and olives



Italian stew with white beans, artichoke hearts and olives
A robust Italian stew with cannellini beans, artichoke hearts, black olives, sun-dried tomatoes and fresh basil. Wonderful served with crusty bread, polenta, pasta, rice or couscous.

3 tablespoons extra virgin olive oil

1 red onion—finely chopped
3 cloves garlic—finely chopped
14 oz (400g) chopped canned tomatoes
1 cup vegetable stock
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 cup canned cannellini beans—rinsed and drained
3 canned artichoke hearts—rinsed, drained and cut into quarters
¼ cup sliced sun-dried tomatoes
8 black olives—pitted and halved

2 tablespoons finely chopped fresh basil

HEAT 2 tablespoons of the oil in a medium pan over medium heat. ADD the onion and cook for 6 minutes, stirring occasionally. ADD the garlic and cook for 1 minute. ADD the canned tomatoes, stock, salt and pepper, bring to a boil, reduce the heat to medium and simmer, uncovered, for 15 minutes. ADD the white beans, artichoke hearts, sun-dried tomatoes and olives and simmer, uncovered, for 5 minutes. STIR in the basil and the remaining tablespoon of olive oil. SERVE with crusty bread, polenta, rice, pasta or couscous.

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