1-First Step: Prep Your Ingredients Begin by draining and rinsing 3 (14.5 ounce) cans of cannellini beans. Chop 1 yellow onion finely, mince 2 garlic cloves, and chop 3 carrots. Gather 2 (15-ounce) cans of whole tomatoes with their juices, along with spices like 1 teaspoon ground coriander and 1/2 teaspoon ground cumin. This prep takes about 10 minutes and sets you up for smooth cooking.

2-Second Step: Sauté the Aromatics Heat 2 to 3 tablespoons of extra virgin olive oil in a large Dutch oven over medium-high heat until it shimmers. Add the chopped onion and cook for 3 to 5 minutes until golden, stirring regularly. Then, add the minced garlic and chopped carrots, seasoning with kosher salt and black pepper to taste, and cook for about 5 minutes until the carrots soften.

3-Third Step: Add Beans and Tomatoes Stir in the drained cannellini beans and the whole tomatoes with their juices, breaking up the tomatoes slightly. Season with 1 teaspoon ground coriander, 1/2 teaspoon sweet Spanish paprika, 1/2 teaspoon ground cumin, and 1/2 teaspoon urfa biber or crushed red pepper flakes. Add a drizzle of extra virgin olive oil, plus more salt and pepper if needed.

4-Fourth Step: Simmer the Stew Bring the mixture to a boil for 5 minutes, then reduce the heat to low. Partially cover and let it simmer for about 20 minutes until the beans are soft and the sauce thickens. This step melds the hearty vegetables and rich flavors beautifully.

5-Fifth Step: Finish and Serve Stir in the juice from 1/2 lemon and 3 tablespoons of finely chopped fresh parsley. Serve the stew in bowls with a final drizzle of extra virgin olive oil. For added nutrition, stir in greens like kale or spinach in the last few minutes.