First Step: Sauté the Aromatics Begin by heating 2 to 3 tablespoons of extra virgin olive oil in a large pot over medium-high heat. Add the finely chopped yellow onion and sauté until it turns golden, which takes about 3 to 5 minutes. This builds a sweet base that enhances the overall taste of the stew.

Second Step: Add Vegetables and Seasonings Once the onion is ready, stir in the 2 minced garlic cloves, 3 chopped carrots, kosher salt, and freshly ground black pepper. Cook this mixture until the carrots soften, around 5 minutes, letting the flavors meld together. The aroma of garlic and carrots will fill your kitchen, making the wait worthwhile.

Third Step: Incorporate Beans and Spices Now, add the 3 cans of drained and rinsed cannellini beans, 2 cans of whole tomatoes with their juices (broken up), 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. Include a bit more olive oil, salt, and pepper as needed. Bring everything to a boil and let it simmer for about 5 minutes to blend the tastes.

Fourth Step: Simmer and Finish Reduce the heat to low, partially cover the pot, and simmer for 20 minutes. This allows the beans to soften and the sauce to thicken, creating that creamy texture. Finally, stir in the juice of half a lemon and 3 tablespoons of finely chopped fresh parsley, then drizzle with extra virgin olive oil before serving.