Go Back

Garlic & Herb White Bean Stew - Cozy, Flavorful, and Simple

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Olive oil: For sautéing and finishing.
  • Yellow onion: Adds sweetness and depth.
  • Carrots and celery: Classic base that builds flavor and texture.
  • Garlic: The star. Fresh cloves are best.
  • Tomato paste: For richness and umami.
  • Crushed red pepper flakes (optional): Just a pinch for warmth.
  • White beans: Cannellini, Great Northern, or navy beans. Canned or cooked.
  • Vegetable broth: Or chicken broth if you prefer.
  • Fresh herbs: Rosemary, thyme, and parsley. A bay leaf is a nice touch.
  • Lemon: Zest and juice brighten the whole pot.
  • Baby spinach or kale (optional): For extra greens.
  • Salt and black pepper: Season to taste.
  • Parmesan rind (optional): Adds savory depth if you use dairy.
  • Crusty bread or cooked grains (optional): For serving.

Method
 

  1. Warm the pot: Heat 2 tablespoons olive oil in a heavy pot over medium heat.
  2. Sauté the aromatics: Add 1 chopped onion, 2 diced carrots, and 2 diced celery stalks. Cook 6–8 minutes, stirring, until softened and lightly golden. Season with a pinch of salt.
  3. Add the garlic and tomato paste: Stir in 4–6 minced garlic cloves and 1 tablespoon tomato paste. Cook 1–2 minutes until fragrant and the paste darkens slightly.
  4. Build the flavor: Add a pinch of red pepper flakes (optional), 1 teaspoon chopped fresh rosemary, and 1 teaspoon chopped fresh thyme. Stir for 30 seconds.
  5. Beans and broth: Add 2 cans (about 3 cups) drained white beans and 4 cups vegetable broth. If using, add a bay leaf and a Parmesan rind.
  6. Simmer gently: Bring to a low boil, then reduce to a simmer. Cook 15–20 minutes. Smash a cup of beans against the side of the pot to thicken.
  7. Add greens: Stir in 2–3 cups baby spinach or chopped kale. Cook 2–4 minutes until wilted and tender.
  8. Finish bright: Remove bay and rind. Stir in the zest of half a lemon and 1–2 teaspoons lemon juice. Add 2 tablespoons chopped parsley.
  9. Season and serve: Taste and season with salt and black pepper. Drizzle with a little olive oil. Serve with crusty bread or over cooked grains.