Mediterranean Tomato and White Bean Stew with Melted Cheese

Name: Mediterranean Tomato and White Bean Stew with Melted Cheese
Cuisine: European, Mediterranean
Ingredients: 3 tablespoons extra virgin olive oil; 1 large onion, diced; 4 garlic cloves, minced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 200g mushrooms, sliced; 1 medium eggplant, cubed (optional, but adds great texture); 800g canned crushed tomatoes; 400g canned diced tomatoes; 2 tablespoons tomato paste; 2 cans (800g total) cannellini or white beans, drained and rinsed; 1 tablespoon balsamic vinegar; 2 teaspoons dried oregano; 1 tablespoon fresh basil (or 1 tsp dried); 1 teaspoon salt; ½ teaspoon black pepper; 1 tablespoon brown sugar; 500ml vegetable stock; 400g baby potatoes, halved; 200g fresh mozzarella, torn into chunks; 100g grated Parmesan; 150g feta cheese, crumbled; Fresh basil leaves; Extra virgin olive oil for drizzling

4 steps

Updated at: Sat, 24 May 2025 06:03:35 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories837.7 kcal (42%)

Total Fat41.7 g (60%)

Carbs72.3 g (28%)

Sugars21.1 g (23%)

Protein44 g (88%)

Sodium2451.5 mg (123%)

Fiber16.9 g (60%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, bell peppers, and mushrooms, cooking until fragrant, about 5 minutes more.

Step 2

Stir in tomato paste and cook for 1 minute. Add both types of canned tomatoes, balsamic vinegar, oregano, basil, salt, pepper, and brown sugar. Let simmer for 10 minutes.

Step 3

Add white beans, vegetable stock, and halved potatoes. Bring to a boil, then reduce heat and simmer covered for 25-30 minutes until potatoes are tender.

Step 4

Remove from heat. Gently stir in chunks of mozzarella so they start to melt into the hot stew. Top with crumbled feta and grated Parmesan. Garnish with fresh basil and a generous drizzle of good olive oil.