Tuscan White Bean Stew
Warm, hearty, and brimming with Mediterranean flavors, this Tuscan White Bean Stew is the ultimate comfort food for cooler days. Packed with nutritious cannellini beans, tender kale, and a medley of sautéed vegetables, this one-pot vegan stew is elevated by aromatic rosemary, thyme, and a gentle kick of red pepper flakes. Simmered in a savory vegetable broth with juicy diced tomatoes, it’s both wholesome and deeply satisfying. Ready in just 45 minutes, this quick and easy recipe will wow your taste buds without taking up your entire evening. Serve with crusty bread for dipping, and don’t forget a sprinkle of fresh parsley for a beautiful finishing touch. Ideal for cozy weeknight dinners or a crowd-pleasing meal that’s full of rustic Italian charm!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 14 ounces canned diced tomatoes
- 4 cups vegetable broth
- 2 cans cannellini beans, drained and rinsed
- 4 cups kale, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 4 slices crusty bread (optional, for serving)
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
Stir in the minced garlic and cook for 1-2 minutes until fragrant.
Add the canned diced tomatoes (with their juice) to the pot and cook for another 2-3 minutes, letting the flavors meld.
Pour in the vegetable broth and bring the mixture to a gentle simmer.
Stir in the drained and rinsed cannellini beans, thyme, rosemary, red pepper flakes, salt, and black pepper. Let the stew simmer gently for 15 minutes to allow the flavors to develop.
Add the chopped kale to the pot and cook for 5 minutes, or until the kale is wilted and tender.
Taste and adjust the seasoning, adding more salt or pepper if needed.
Ladle the stew into bowls, garnish with fresh parsley if desired, and serve with crusty bread on the side for dipping. Enjoy!
Nutrition Facts
Calories |
374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 956 mg | 42% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 8.1 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1228 mg | 26% | |
*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.
