One-Pot Tuscan Bean and Potato Stew

What you’ll need

• 1 lb yellow potatoes, peeled and cut into 1/2 inch cubes
• 2 cans (15 oz) cannellini beans, drained and rinsed
• 8 oz fresh green beans, trimmed and cut into 1-inch pieces
• 2 tbsp extra virgin olive oil
• 3 cups vegetable broth
• 2 tsp dried oregano
• 1 tsp salt, plus more to taste
• 0.5 tsp black pepper

Make it

1. 1Heat 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat.
2. 2Add the 1 lb cubed potatoes and cook for 5 minutes, stirring occasionally, until slightly golden on the edges.
3. 3Stir in 3 cups vegetable broth, 2 tsp oregano, 1 tsp salt, and 0.5 tsp pepper; bring the mixture to a boil.
4. 4Reduce heat to medium-low, cover, and simmer for 8 minutes until potatoes are nearly tender.
5. 5Add 8 oz cut green beans and 2 cans drained cannellini beans to the pot.
6. 6Cook uncovered for 5 to 7 additional minutes until the green beans are bright green and tender and the stew has thickened slightly.