This comforting white bean stew is a quick, nourishing meal packed with plant-based protein and fiber, making it both satisfying and heart-healthy.
Brightened with fresh lemon, garlic, and parsley, it’s rich in good fats from olive oil and naturally low in saturated fat.
Ready in just 30 minutes, it’s perfect for easy weeknight dinners or meal prep.
Garlic Rosemary White Bean Stew
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Chef’s Knife
- Measuring spoons
- Measuring cups
- Wooden spoon or spatula
Ingredients
- 1 tablespoon extra virgin olive oil divided
- 1 medium onion diced
- 2 medium carrots peeled and sliced
- 2 celery ribs sliced or diced
- 1 medium 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 low-sodium vegetable broth
- 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 teaspoon lemon zest
- ½ tablespoon extra virgin olive oil
Instructions
- Sauté Aromatics for Flavor: Heat 1 tablespoon of extra virgin olive oil in a large pot or Dutch oven over medium heat. Once the oil shimmers, add the diced onion. Cook the onion, stirring occasionally, until it becomes soft, translucent, and lightly golden around the edges, about 5 minutes. This step builds the foundational flavor for the stew.
- Add Garlic and Vegetables: Stir in the minced garlic, sliced carrots, diced celery, and diced potato. Mix everything together so the vegetables are evenly coated with the oil and aromatic onion. Cook for 1–2 minutes until the garlic releases its fragrant aroma, being careful not to burn it. This step awakens the natural flavors of the vegetables and garlic.
- Incorporate Spices and Herbs: Sprinkle in the smoked paprika, dried rosemary, dried thyme, and optional cayenne pepper. Stir well to evenly distribute the spices across the vegetables. Continue cooking for another minute, allowing the dry spices to bloom and release their full flavor into the dish.
- Add Beans and Broth: Gently fold in the drained white beans, followed by the vegetable broth. Add the bay leaves, sea salt, and black pepper. Stir the mixture to combine all ingredients, ensuring the beans and vegetables are submerged in the broth.
- Simmer Until Tender: Increase the heat slightly and bring the stew to a gentle simmer. Cover with a lid and let it cook for approximately 20 minutes, stirring occasionally to prevent sticking. Check the vegetables with a fork; they should be fork-tender and fully cooked through. If you prefer a thinner consistency, add a little more broth or water at this stage.
- Enhance Freshness with Herbs and Citrus: Once the vegetables are tender, remove the pot from the heat. Stir in the chopped fresh parsley, grated garlic, fresh lemon juice, lemon zest, and ½ tablespoon of extra virgin olive oil. Taste the stew and adjust the seasoning with additional salt, pepper, or lemon juice if desired. This step brightens the flavors and adds a refreshing, herby finish.
- Serve and Garnish: Divide the stew into individual bowls. Serve it with crusty bread, focaccia, crostini, or croutons for added texture, if desired. Optionally, sprinkle with freshly grated Parmesan cheese if you are not keeping the dish vegan. Enjoy this cozy, nutritious, and satisfying meal!
Notes
- This stew is highly versatile and forgiving, perfect for weeknight dinners or meal prep.
- Canned beans save time, but soaked and cooked dried beans can be used for a richer flavor.
- Gently sautéing onions enhances the stew’s depth and brings out natural sweetness.
- Smoked paprika and fresh herbs add layers of flavor—don’t skip them.
- Adjust cayenne pepper according to your preferred spice level.
- Lemon juice and zest added at the end keep the stew bright and refreshing.
- Slightly mashing some beans can create a creamier texture without adding dairy.
- Taste and adjust seasoning before serving; sometimes a little extra salt or lemon makes a big difference.
Chef’s Secrets for Perfect Stew
To make your stew truly exceptional, start by gently sautéing the onions until they’re soft and slightly caramelized; this deepens the flavor.
Bloom your spices with the vegetables to ensure every bite is aromatic.
For a creamier texture without dairy, lightly mash some of the beans with a spoon or potato masher before adding the fresh herbs and lemon.
Fresh parsley, lemon zest, and juice added at the end keep the stew bright and vibrant, preventing it from tasting flat.
Always taste before serving and adjust seasoning—sometimes a pinch more salt or a little extra lemon juice makes all the difference.
Serving Suggestions for Maximum Enjoyment
This stew pairs beautifully with a variety of sides. Serve it with crusty bread, focaccia, or garlic crostini for dipping.
For added texture, sprinkle toasted nuts or seeds on top.
You can also serve it alongside a simple green salad or roasted vegetables for a complete, balanced meal.
If you enjoy richer flavors, a drizzle of good-quality olive oil or a sprinkle of Parmesan cheese enhances the dish.
This stew works equally well as a hearty lunch, light dinner, or make-ahead meal for busy days.
Storage Tips for Long-Lasting Freshness
Store leftover stew in an airtight container in the refrigerator for up to 4–5 days.
The flavors often deepen overnight, making it even more delicious the next day.
For longer storage, freeze portions in freezer-safe containers for up to 3 months.
When reheating, gently warm on the stovetop over medium-low heat, adding a splash of vegetable broth or water if needed to loosen the consistency.
Avoid microwaving at high heat for long periods, as this can dry out the vegetables and beans.
Frequently Asked Questions
1. Can I use dried beans instead of canned?
Yes! Soak 1½ cups of dried white beans overnight, then cook until tender before adding them to the stew.
This requires extra prep time but yields a richer flavor and firmer texture.
2. How can I make the stew spicier?
Increase the cayenne pepper or add a pinch of red pepper flakes.
Start small, taste, and adjust gradually, as the heat can intensify while simmering.
3. Can I make this stew ahead of time?
Absolutely. It actually tastes better after a few hours or overnight in the refrigerator, as the flavors have more time to meld. Reheat gently on the stovetop before serving.
4. What can I serve with the stew?
This stew is versatile—serve with crusty bread, crostini, focaccia, roasted vegetables, or a fresh green salad.
A sprinkle of nuts, seeds, or cheese can add extra flavor and texture.
5. Can I freeze the stew?
Yes! Store cooled stew in airtight freezer-safe containers for up to 3 months.
Thaw overnight in the refrigerator and reheat gently on the stovetop, adding extra broth or water if needed.
