White Bean and Fresh Tomato Stew

Serve a salad of fresh greens and a loaf of crusty bread with this warm stew and you have a satisfying meal in less than 20 minutes.


2 1/2 - 3 pounds plum tomatoes, chopped
2 tablespoons olive oil
1 clove garlic, minced
1/2 cup fresh basil, cut into slivers, reserving 1 tablespoon for garnish
1 teaspoon salt
1/4 teaspoon ground pepper
1 (15 ounce) can Great Northern white beans, rinsed and drained
8 ounces fresh mozzarella cheese cut into 1/2-inch cubes*
1/2 cup Parmesan cheese, grated


Place chopped tomatoes in a medium saucepan. Add oil, garlic, honey, basil, salt and pepper. Let stand 10 minutes.

Set pan over a medium heat. Add beans and cook stirring occasionally until mixture is warm, about 5 minutes.

Stir in mozzarella and Parmesan cheese. Heat until cheese starts to melt into strings, about 5 minutes.

To serve, divide stew between four bowls and sprinkle with reserved basil.

*Check your deli department for fresh mozzarella, which is soft and moist. It will melt more quickly than regular mozzarella.

Serves: 4

golden blossom honey product