Why You’ll Love 35-Minute Tuscan White Bean Tomato Stew Recipe
I love this recipe because it’s simple, comforting, and packed with plant-based goodness. I can make it all in one pot, it’s naturally vegetarian, and it tastes even better the next day. It’s the kind of meal I turn to when I want something satisfying without feeling heavy.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 tbsp olive oil 1 onion, diced 3 garlic cloves, minced 2 carrots, chopped 2 celery stalks, chopped 1 can (14 oz) diced tomatoes 2 cans (15 oz each) white beans, drained 4 cups vegetable broth 1 tsp dried rosemary 1 tsp dried thyme Salt and pepper to taste Fresh parsley for garnish
Directions
I start by heating the olive oil in a large pot over medium heat. I add the diced onion, garlic, carrots, and celery, cooking them until softened and fragrant. I stir in the diced tomatoes, white beans, vegetable broth, rosemary, and thyme. I bring everything to a boil, then reduce the heat and let it simmer for about 20 minutes so the flavors blend together. I season with salt and pepper, then finish with fresh parsley before serving.
Servings and Timing
I get 4 servings from this stew. Prep time takes me about 10 minutes, and simmering takes around 25 minutes, making the total time approximately 35 minutes.
Variations
I sometimes add kale or spinach during the last few minutes for extra greens. When I want a thicker stew, I lightly mash some of the beans in the pot. For extra richness, I drizzle a little olive oil on top just before serving.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop or in the microwave, adding a splash of broth if it thickens too much.
FAQs
Can I use dried beans instead of canned?
I can use dried beans if I soak and cook them ahead of time until tender.
Is this stew freezer-friendly?
I find it freezes well and keeps its texture after thawing.
Can I make this recipe vegan?
I like that it’s already vegan as written.
What type of white beans work best?
I usually use cannellini or great northern beans.
Can I add more vegetables?
I often add zucchini or bell peppers for extra variety.
Is this stew spicy?
I find it mild, but I can add red pepper flakes if I want heat.
Can I make this ahead of time?
I like making it a day ahead since the flavors deepen overnight.
What can I serve with this stew?
I enjoy it with crusty bread or over cooked grains.
Can I reduce the sodium?
I use low-sodium broth and rinse the beans well to control salt.
Does this stew thicken as it sits?
I notice it thickens slightly, which I actually enjoy.
Conclusion
I keep this Tuscan white bean tomato stew in my regular meal rotation because it’s comforting, flexible, and easy to make. It’s a dependable recipe I turn to when I want a cozy, nourishing dish that feels like comfort in every bite.
A hearty Tuscan-style white bean tomato stew made with tender vegetables, creamy beans, and aromatic herbs. This cozy one-pot meal is nourishing, plant-based, and ready in just 35 minutes.
Ingredients
2 tbsp olive oil
1 onion, diced
3 garlic cloves, minced
2 carrots, chopped
2 celery stalks, chopped
1 can (14 oz) diced tomatoes
2 cans (15 oz each) white beans, drained
4 cups vegetable broth
1 tsp dried rosemary
1 tsp dried thyme
Salt, to taste
Black pepper, to taste
Fresh parsley, for garnish
Instructions
Heat olive oil in a large pot over medium heat.
Add the onion, garlic, carrots, and celery and cook until softened and fragrant.
Stir in the diced tomatoes, white beans, vegetable broth, rosemary, and thyme.
Bring the stew to a boil, then reduce heat and simmer for about 20 minutes.
Season with salt and black pepper to taste.
Garnish with fresh parsley and serve warm.
Notes
Mash some of the beans for a thicker texture.
Add kale or spinach during the last few minutes for extra greens.
This stew tastes even better the next day.
Add a splash of broth when reheating if it thickens too much.
