A hearty, soul-warming stew that comes together fast. The kind of thing you want on a cold weeknight — deeply savory, filling, and surprisingly simple.
Heat olive oil over medium-high. Add sliced garlic and green beans. Sauté until garlic is golden and beans start to blister, about 5 minutes.
Don't rush the garlic — let it get some color
Add cherry tomatoes. Cook, stirring occasionally, until they burst and release their juices. Use a spoon to gently crush them as they soften.
Takes about 8 minutes — you'll know when they're ready
Add drained cannellini beans, pour in stock, add sugar. Bring to a boil, then reduce heat.
Simmer uncovered until the stew reaches your preferred consistency, 10–15 minutes. Season generously with salt and pepper.
Thicker is better — let it reduce down
Ladle into bowls. Serve with thick slices of toasted French bread rubbed with olive oil.