Tuscan White Bean Stew

My little Lila is the most adventurous eater of the three kids, so if I want to try a new recipe I'll make it for lunch instead of dinner first.  That way I get to eat something other than macaroni and cheese, Lila gets to try something new and we both can enjoy a delicious mommy-daughter lunch.  When choosing these lunches I prefer meals that freeze well so it won't go to waste if I'm the only person who ends up eating it. Lila loves beans and she loved this Tuscan Bean Stew lunch which meets the freezer criteria and is also a hearty healthy, high fiber, cold weather dish to boot. If your family has a more sophisticated palate than mine, serve the stew with crusty bread and a Cesar salad for a savory vegetarian dinner.

Ingredients
2 cups dried Great Northern beans, picked over, rinsed, soaked overnight and drained
6 cups water
1 teaspoon salt
1 bay leaf
2 tablespoons olive oil
1 yellow onion, coarsely chopped
3 carrots, peeled and coarsely chopped
6 cloves garlic, chopped
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh rosemary
2 cups vegetable stock or broth
2 cups garlic croutons
1 1/2 cups of grated Parmesan cheese

Directions

• Combine white beans, water, 1/2 teaspoon of the salt and the bay leaf in a large soup pot and bring to boil .
• Reduce the heat to low, partially cover and simmer for 60 to 75 minutes or until the beans are tender.
• Drain the beans, reserving 1/2 cup of the cooking liquid. Discard the bay leaf.
• Place the cooked beans into a large bowl and save the cooking pot for later use.
• In a small bowl, combine the reserved cooking liquid and 1/2 cup of the cooked beans. Mash with a fork to form a paste. Stir the bean paste into the cooked beans.
• Return the cooking pot to the stove top and add the olive oil. Heat over medium-high heat.
• Stir in the onion and carrots and saute until the carrots are tender-crisp.
• Stir in the garlic and cook until softened.
• Stir in the remaining 1/2 teaspoon salt, the pepper, chopped rosemary, bean mixture and stock.
• Bring to a boil, then reduce the heat to low and simmer until the stew is heated through.
• Top with 1/3 cup croutons and 1/4 cup of grated Parmesan cheese.

Servings
6 - 8