Garlic Rosemary White Bean Stew
A hearty, herby white bean stew loaded with vegetables, fresh lemon, and parsley. This plant-based, protein- and fiber-rich dish is quick, easy, and perfect for satisfying weeknight dinners or prepping for the week ahead.
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.
