If you've been looking for a super tasty yet simple way to enjoy beans, this Tuscan white bean stew should be right up your alley! Naturally vegan, simple ingredients and maximum flavor - what's not to like?
This Tuscan White Bean Stew is my latest obsession. It's got all that cozy, rustic Italian flavor but comes together with zero fuss.
Think fresh veggies, a hit of garlic, herbs, and creamy beans simmered until they're practically melting. Seriously comforting stuff!
The best part is that you probably have most of the ingredients on hand. It's that kind of throw-together, pantry-friendly recipe that delivers big on flavor.
This Tuscan bean stew is a weeknight lifesaver, but I won't judge if you double the batch. Leftovers are even better, and it freezes like a dream. Serve it with a hunk of crusty bread - you'll want to soak up every last drop!
Why you'll love this Tuscan white bean stew
- It's super comforting and packed with flavor, perfect for those cozy nights in.
- You can easily adapt it - throw in other veggies or use whatever beans you have on hand.
- It makes great leftovers and tastes even better the next day.
What you'll need
Olive oil - A good glug of extra virgin olive oil has the best flavor here.
Onion, carrot and celery - I like to dice them roughly the same size so they all cook evenly.
Aromatics - I used finely chopped garlic cloves, dried oregano, basil, and a pinch of red chili flakes for a little kick.
Tomato paste - This adds some concentrated tomato goodness and depth of flavor.
Crushed tomatoes - These create a great base for the stew, but you could also use whole peeled tomatoes and give them a rough crush by hand.
Cannellini beans - Canned cannellini beans are great for convenience. I always rinse them to get rid of that excess salty liquid.
Vegetable stock - A basic shop-bought stock is perfect, but if you have homemade, even better!
Fresh baby spinach - I like lots of spinach in this hearty Tuscan bean stew. Don't worry if it looks like a lot of spinach; a whole bunch will cook down surprisingly fast.
How to make Tuscan bean stew
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot and celery and cook for 6-8 minutes until the vegetables soften.
Stir in the garlic, oregano, basil, and red chili flakes. Cook for another minute, stirring often.
Stir in the tomato paste and cook for 1-2 minutes, stirring frequently to deepen the flavor.
Drain and rinse the cannellini beans, then add them to the pot. Pour in the crushed tomatoes and vegetable stock.
Bring the stew to a gentle simmer then lower the heat. Cover the pot and let it simmer for 20 minutes.
Stir in the fresh baby spinach and cook until just wilted (this should take a minute or two).
Give the stew a final taste and adjust seasonings if needed. Serve hot with your favorite crusty bread for dipping.
Recipe notes and tips
- I love adding other veggies - mushrooms, zucchini, or bell peppers are awesome here.
- Dried beans, soaked and cooked, are the best, but let's be real: canned beans work perfectly if you're short on time. If you like, use dried cannellini beans - just soak them overnight and cook until tender before adding them in.
- Crusty, chewy bread is the perfect partner for this stew!
Leftovers and storage
- Cool your stew completely, then store it in an airtight container. It'll last in the fridge for up to 4 days.
- Reheat leftovers gently on the stovetop over medium-low heat. For single portions, use the microwave.
- This stew freezes great! Cool it down, then use freezer-safe containers or bags. It'll keep for up to 3 months. Thaw in the fridge overnight before reheating.
If you liked this Tuscan white bean stew recipe, you might also like some of my other easy vegan stew recipes:
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Tuscan White Bean Stew
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 large carrot, diced
- 4-5 celery stalks, diced
- 2 large garlic cloves, finely chopped
- ½ teaspoon (0.5 teaspoon) dried oregano
- ½ teaspoon (0.5 teaspoon) dried basil
- ¼ teaspoon (0.25 teaspoon) red chili flakes
- 2 tablespoons tomato paste
- 3 cans (14 oz / 400 g) cannellini beans
- 2 cans (14 oz / 400 g) crushed tomatoes
- 1 cup (250 ml) vegetable stock
- 4 oz (120 g) fresh baby spinach
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot and celery and cook for 6-8 minutes until the vegetables soften.2 tablespoons olive oil1 large onion1 large carrot4-5 celery stalks
- Stir in the garlic, oregano, basil, and red chili flakes. Cook for another minute, stirring often.2 large garlic cloves½ teaspoon dried oregano½ teaspoon dried basil¼ teaspoon red chili flakes
- Stir in the tomato paste and cook for 1-2 minutes, stirring frequently to deepen the flavor.2 tablespoons tomato paste
- Drain and rinse the cannellini beans, then add them to the pot. Pour in the crushed tomatoes and vegetable stock.3 cans (14 oz / 400 g) cannellini beans2 cans (14 oz / 400 g) crushed tomatoes1 cup vegetable stock
- Bring the stew to a gentle simmer then lower the heat. Cover the pot and let it simmer for 20 minutes.
- Stir in the fresh baby spinach and cook until just wilted (this should take a minute or two).4 oz fresh baby spinach
- Give the stew a final taste and adjust seasonings if needed. Serve hot with your favorite crusty bread for dipping.
Sherri
I made this as directed except added some cooked farfalle. Quite tasty. Makes alot! Will cut recipe in half next time.
Paris
Glad you liked it Sherri