Print

Italian White Bean Stew

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A warm and simple Italian stew made with creamy cannellini beans, tomatoes, and fragrant herbs. Perfect for a nutritious one-pot meal on busy nights.

Ingredients

Scale
  • 2 tbsp extra-virgin olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 ribs celery, diced
  • 3–4 garlic cloves, minced
  • 1 tsp dried rosemary or 1 sprig fresh
  • 1 tsp dried thyme or a few fresh leaves
  • 1 bay leaf
  • 2 cans (15 oz each) cannellini or navy beans, drained and rinsed
  • 1 can (14 oz) diced tomatoes, or 1 cup crushed tomatoes
  • 4 cups vegetable stock (more as needed)
  • 2 cups chopped kale or Swiss chard (optional)
  • Salt and black pepper to taste
  • Lemon wedges and grated hard cheese for serving

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add onion, carrot, and celery. Cook until softened, about 6–8 minutes.
  2. Add garlic and herbs. Cook 1 minute until fragrant.
  3. Stir in the tomatoes and let them cook down for 2–3 minutes.
  4. Add the beans and vegetable stock. Bring to a simmer. Toss in the bay leaf.
  5. Reduce heat and simmer gently for 15–20 minutes to let flavors meld. If using kale, add it in the last 5 minutes.
  6. Taste and season with salt and pepper. Finish with a squeeze of lemon and a drizzle of olive oil. Serve with grated cheese if you like.

Notes

For a thicker stew, mash a cup of beans against the pot and stir back in. Canned beans can save time.

Nutrition

Find it online: https://recipesunfolded.com/italian-white-bean-stew/

×