Italian White Bean Stew

in Food/Health by

White bean stew is a hearty bowl of perfection to warm you to your toes during the cold months. Brimming with white beans, aromatic herbs, and vegetable stock, it’s a comfort dish that hits every spot. Serve with garlic bruschetta on the side for an added dash of deliciousness.

Prep time, 10 minutes
Cook time, 45 minutes
Serving Size, 8 people


1. Prep the beans – Wash and pick the beans. Soak for a minimum of 6 hours. Drain.

2. Sauté – Heat a heavy bottomed pot with oil and sauté the leek/onion, carrots, and celery until softened. Stir in the garlic and cook for a few seconds.

3. Simmer – Add the beans and water. Bring to simmer and add the bay, sage, and rosemary. Simmer for 45 minutes or until the beans are soft.

4. Season – Stir in the nutritional yeast and add the desired amount of smoked sea salt.

5. Make the bruschetta – Grill the bread on both sides until dark grill marks form. Rub both sides with a garlic clove, brush with oil, and sprinkle with salt.

6. Serve – Ladle the stew into bowls, tear the bread into chunks and place on top. Drizzle with olive oil, serve, and enjoy!

Tips and Variations

Storage – Store in a sealed container in the fridge for up to 5 days. Store in an airtight container in the freezer for up to 3 months.

Add-in ideas – If you want to kick up the ingredients on this white bean stew, try some add-ins. Some top choices are broccoli rabe, Swiss chard, spinach, mustard greens, collard greens, basil pesto drizzle, sun dried tomato pesto, or plant-based Italian sausage, cooked separately, and added to each bowl when serving.

Can I use canned beans? – Canned beans as they always have added junk in them. However, if you’re in a pinch or need a quicker option, canned beans will do. Just be sure to drain and rinse them. Be careful cooking them for too long as they might turn into mush. The magic of this stew has a lot to do with being cooked low and slow from scratch, truth is you can never get this out of a can.

Reheating – Reheat over the stove or in the microwave. Over the stove just seems to taste better and is always my first option.

Recipe courtesy of The Veggie Society
Photo by

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