Cannellini Bean Stew
Warm up with a hearty and wholesome Cannellini Bean Stew—an easy, one-pot recipe that’s packed with flavor and nutrition. This comforting dish combines tender cannellini beans, earthy vegetables like carrots, celery, and onion, and a fragrant blend of fresh rosemary and dried thyme for a rustic, satisfying base. A hint of crushed tomatoes adds richness, while baby spinach and a splash of lemon juice brighten the flavors. Perfect for busy weeknights or cozy weekends, this 35-minute recipe is not only vegetarian but easily customizable for vegans by omitting the optional Parmesan cheese garnish. Serve it with crusty bread for dipping, and you’ll have a soul-warming, protein-rich meal that’s as delicious as it is nutritious. Ideal for meal prep and leftovers, this stew is a must-try for lovers of easy, wholesome comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, diced carrots
- 2 medium, diced celery stalks
- 3 minced garlic cloves
- 3 cups, cooked or two 15-ounce cans, drained and rinsed cannellini beans
- 4 cups vegetable broth
- 1 cup crushed tomatoes
- 1 teaspoon, chopped fresh rosemary
- 1 teaspoon dried thyme
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 2 cups, packed baby spinach
- 1 tablespoon lemon juice
- 0.25 cup, grated (optional, for garnish) parmesan cheese
- 4 slices (optional, for serving) crusty bread
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery to the pot. Cook for 6-8 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the cannellini beans, vegetable broth, crushed tomatoes, rosemary, thyme, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the stew simmer for 20 minutes, stirring occasionally.
After 20 minutes, stir in the baby spinach and let it wilt, cooking for an additional 2-3 minutes.
Add the lemon juice and stir to combine. Taste and adjust seasoning with more salt or pepper, if needed.
Serve hot, garnished with grated Parmesan cheese if desired, alongside crusty bread for dipping.
Nutrition Facts
Calories |
674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 2490 mg | 108% | |
| Total Carbohydrate | 107.8 g | 39% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 10.3 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 283 mg | 22% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1929 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
