Tuscan food appeals to me for many reasons, the chief ones being frugality, freshness, and ease of making, especially in large quantities. The deliciousness, of course, goes without saying. This vegan Tuscan White Bean vegetable stew, called a Ribollita, has it all. It’s full of healthy proteins and sunshine-y vitamins to keep you looking and feeling good. The white beans are creamy and melt-in-the-mouth, the red pepper flakes and garlic add a fragrance to die for, and the sundried tomatoes– well, they take an already delicious dish into sublime territory. Try making this ribollita over the winter and serve with a hunk of Tuscan Bread. Then tell me if you don’t think food like that is what we should all eat every day. Not just because it’s good for us, but because it tastes so darn good. Check to get new recipe updates by email.
More vegan stews with beans
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