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This cozy white bean stew is savory, herby, and bright, thanks to zippy lemon juice, zest, parsley, and garlic. A terrific, nourishing meal ready in 30 minutes.
Serve with crispy or for the perfect lunch or dinner!
As you may know, many of my recipes feature economical, convenient, protein-packed white beans. From to this delicious from flavorful to that make wonderful meals ready in no time.
And If you haven’t had this epic yet, it’s an absolute must that gets hundreds of rave reviews!
Today, I couldn’t help but make another wonderful bean recipe that turns white beans into a cozy, rich, and flavorful white bean stew.
This recipe is inspired by my mom’s delicious , which is thick, garlicky, and full of aromatic parsley – and I love it. However, I wanted to take those fresh flavors to the next level for today’s stew by adding fresh lemon zest and juice to make this vegan stew exceptional.
The whole recipe takes just one pot, from start to finish, and you can easily add so much flavor by adding all those powerful flavor boosters at the end of the cooking time. Easy peasy.
This creamy white bean stew is also packed with fiber, protein, and a delicious kick of heat you’ll love. Serve with, or warm for a satisfying lunch, dinner, or side dish any day of the week!
List of the ingredients
- White beans
- Veggies
- Extra virgin olive oil
- Herbs (parsley, bay leaf, thyme, rosemary)
- Spices (cayenne pepper, paprika)
- Broth
- Salt & pepper
How to make white bean stew
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Heat the olive oil in a large pot or Dutch oven.
- Add the diced onion and cook for about 5 minutes.
- Stir in the garlic, vegetables, spices, and dried herbs.
Recipe Notes
White bean stew ingredients
Flavor base: Start with onion and garlic sautéed in extra virgin olive oil. To make the stew rich and nourishing, we’ll add carrots, celery, and diced potato.
Spices and herbs: To add extra flavor to the broth, we’ll use smoked paprika, cayenne pepper for a touch of heat, and dried herbs. If you do not like thyme or rosemary, you can switch them up with oregano, and smoked paprika can be swapped with sweet paprika.
White beans: Go for any white beans you love best, such as cannellini beans, Great Northern beans, or navy beans. I prefer canned cannellini beans for convenience, but home-cooked beans are excellent if you have the time to soak them first.
Broth + bay leaf: We use low-sodium vegetable broth, but you’re welcome to use your favorite chicken broth if you don’t keep it vegan.
Flavor boosters: They are the true game-changers here, great to take this simple white bean stew from good to brilliant. Fresh garlic, parsley, extra virgin olive oil, lemon juice, and zest add freshness and brightness. Be sure to pick up your favorite bread to scoop up every last bite!
Salt & pepper: The recipe uses about 1 teaspoon of salt, but it’s a good idea to season to taste before serving. If you use broth that tastes salty, make sure to season at the end of the cooking time, not at the beginning.
Storage tips & leftovers
White bean stew keeps fresh in the refrigerator for about 4 days and leftovers get even better after a rest in the fridge. It can also be frozen, which makes it a great meal prep option for the entire week. For best results, I recommend dividing the stew into smaller portions, allowing it to cool completely, and then transferring it to freezer-safe glass containers.
Bean soup recipes you’ll love!
For all the soup and bean lovers out there, don’t forget to check out my vegan soup recipes and my best bean recipes .:)
If you make this white bean stew or have any questions, let me know! Leave a comment, send me a message, or rate it. I would love to hear from you!
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White Bean Stew
This cozy white bean stew is savory, herby, and bright, thanks to zippy lemon juice, zest, parsley, and fresh garlic. A nourishing meal ready in 30 minutes. Recipe yields 6 servings (1 ¼ cup each)
Ingredients
- 1 tablespoon extra virgin olive oil, divided
- 1 onion, diced
- 2 carrots, peeled and sliced
- 2 celery ribs, sliced or diced
- 1 medium-sized potato, peeled and diced
- 4 garlic cloves, minced
- 1 teaspoon smoked paprika
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 2 bay leaves
- ⅛ – ¼ teaspoon cayenne pepper (optional)
- 3 cans (15 oz each) white beans, drained
- 3 cups (720 ml)
- 1 teaspoon sea salt, or to taste
- ⅛ teaspoon black pepper, or to taste
- 1 cup fresh parsley, chopped
- 1 small garlic clove, grated
- 2 tablespoons fresh lemon juice
- ½ lemon zest
- �� tablespoon extra virgin olive oil
Instructions
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the onion, and cook (stirring occasionally) until softened, about 5 minutes.
- Stir in the garlic, carrots, celery, potato, paprika, cayenne pepper, dried herbs, and cook for 1 minute, until it smells fragrant.
- Add the drained beans, broth, bay leaves, salt and pepper. Bring to a simmer, cover with a lid, and cook for about 20 minutes, stirring every now and then, until the veggies are fork tender. Add axtra broth or water if you prefer a thinner consistency. Turn the heat off.
- Finish with the chopped parsley, grated garlic, lemon juice and zest, and extra virgin olive oil. Taste and make sure you're happy with the overall flavor, feel free to add more lemon juice or seasoning.
- Divide into bowls and serve with, or (all optional, but delicious). No need to drizzle with extra virgin olive oil, but some freshly grated parmesan cheese would be great if you don't keep it vegan. Enjoy!
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