White Bean Stew Recipe

Buttery white beans are the centerpiece of this veggie-packed stew that's flavored with Italian favorites like Parmesan, parsley, and lemon.

Course Soup

Cuisine Italian

Keyword white bean stew

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 208kcal

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

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.