Buttery white beans are the centerpiece of this veggie-packed stew that’s flavored with Italian favorites like Parmesan, parsley, and lemon. White bean stew is a cheap and cheerful dinner that comes together in just over 30 minutes.
No One Will Miss the Meat in This Hearty Bean Stew!
We are bean obsessed over here.
Whether in soups like this white bean and chicken chili, hearty salads like this Mediterranean salad with shrimp and cannellini beans, or served right on the plate like these bbq baked beans or pinto beans — beans are always a big dinnertime win for us.
This Italian(ish) white bean stew is the latest in our bean recipe lineup, with a short ingredients list and fast cook time that miraculously translates into a rich and hearty stew that tastes like it’s been simmering for hours.
This recipe is accidentally vegetarian, but even my meat-loving husband didn’t notice the absence of animal protein.
Enjoy!
Heidi’s Tips for Recipe Success
Rinse your beans for a superior flavor and texture. There’s three cans of white beans in this stew, and each needs to be drained and rinsed well to remove the slightly metallic flavor of the canning liquid.
Stick with fresh aromatics. This is a simple stew recipe that relies on fresh garlic, onion, and parsley to create layers of flavor.
Brighten things up with a little lemon juice. The squeeze of fresh lemon at the end transforms this stew from good to great, waking up the flavors of the stew and perfectly balancing out the creamy white beans.
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
- White beans — Cannellini beans or Great Northern beans may be used. You can either use three cans of white beans or make a batch of homemade cannellini beans if you want to go the scratch route. (If cooking from dried, you’ll need approximately 4 ½ cups of the cooked beans to equal three 15 oz. cans).
- Veggies — Yellow onion and garlic form the flavor foundation of this stew, while carrots add texture and sweetness. I also wilted down some fresh spinach at the end to squeeze in some greens.
- Canned diced tomatoes — You’ll need just 1 cup (about 6 ounces) of diced tomatoes that have been drained well.
- Broth — I prefer using chicken broth, but vegetable broth may be substituted to keep this bean stew vegetarian.
- Lemon juice — Brightens up the stew and balances out all the rich flavors.
- Parsley — Adds some freshness.
- Parmesan — A sprinkle on top is a must.
How to Make White Bean Stew in 1 Pot
- Sauté the onion and garlic until soft, then stir in the canned beans. I like to mash some of the beans with the back of my wooden spoon. This helps thicken the stew and makes it creamy without having to add heavy cream.
- Add the vegetables and broth, then simmer. The diced tomatoes and carrots go into the pot alongside the broth and seasonings. A quick 20-minute simmer is all that’s needed to soften the carrots.
- Stir in the spinach and lemon juice. I prefer to roughly chop my spinach before adding it to the pot so there aren’t big pieces swimming in the stew.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
White Bean Stew Recipe
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, pressed or minced
- 1 teaspoon kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 3 15- ounce cans white beans, such as cannellini or Great Northern beans, rinsed and drained
- 2 medium carrots, peeled and cut into a small dice
- 1 cup diced tomatoes, drained (6 ounces)
- 4 cups chicken broth (use veggie broth to keep vegetarian)
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 1 pound fresh spinach leaves, roughly chopped
- ¼ cup grated Parmesan cheese or pecorino
Instructions
- Sauté the aromatics. Heat 2 tablespoons olive oil in a large, heavy saucepan over medium heat. Add 1 chopped yellow onion, 3 minced or pressed garlic cloves, ½ teaspoon kosher salt, and ½ teaspoon black pepper. Cook, stirring occasionally, until onion is softened and garlic is fragrant, 4-5 minutes.
- Add the beans, and give a little smash. Add 3 cans white beans (drained) to the onion mixture. Use the back of a spoon or a spatula to mash a few beans to make a creamy texture.
- Stir in the vegetables and broth. Add 2 chopped carrots, 1 cup diced canned tomatoes (drained), 4 cups chicken broth, and 2 tablespoons lemon juice with the remaining ½ teaspoon kosher salt and black pepper. Bring to a simmer and cook for 20 minutes. Cook shorter for a brothier stew and longer for a thicker stew.
- Add the spinach and lemon juice. Add a heaping bunch of roughly chopped or small baby spinach leaves to the stew, stir, and cook for 3 minutes or until wilted. Stir in 2 tablespoons lemon juice, 2 tablespoons chopped fresh parsley, and season with more salt and pepper to taste. Serve with grated Parmesan cheese and more chopped parsley.
Nutrition
What to Serve With This Bean Stew
- Garlic Bread or Fluffy Dinner Rolls
- Italian Salad
- Caprese Flatbread
- Burrata Salad with Pear and Prosciutto
- Apple and Parmesan Arugula Salad
Storage Tips
Leftover white bean stew will last up to 5 days in the fridge. It reheats well in the microwave or on the stovetop.
More Vegetarian Dinner Ideas Using Beans
- Vegetarian Burrito Bowls
- Vegetarian Bean Chili
- Mediterranean Kale Salad
- Chana Masala
- Mediterranean Chickpea Salad Stuffed Avocados
- Creamy Black Bean Soup
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Laurie Beverley
Flavourful, fresh tasting white bean stew. Thoroughly enjoyed and have recommended to friends too! Thank you
Yay! Glad you enjoyed it Laurie! It’s a great vegetarian protein option!
Beth
This sounds amazing and I can’t wait to make it!
Thanks Beth! Hope you enjoy.