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Italian White Bean and Vegetable Stew

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Italian White Bean and Vegetable Stew

Italian White Bean and Vegetable Stew

Jessica Braider
This Tuscan stew was inspired by a version from cookbook author, Robyn Webb. You can swap out or supplement these vegetables with others you have like potatoes, cauliflower, cabbage, or leeks, and you can even sauté some bacon or pancetta with the onions for a more complex flavor. Scramble recipe tester Greg Kershner said, “We all LOVED IT. This is our new favorite stew.”
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 6 servings

Ingredients
  

  • 2 Tbsp. extra virgin olive oil plus extra for drizzling, if desired
  • 1 red onion finely chopped 1 cup
  • 2 stalks celery finely chopped
  • 2 carrots finely chopped
  • 3 cloves garlic chopped
  • 2 Tbsp. fresh flat leaf parsley minced
  • 28 oz. whole peeled tomatoes with their liquid
  • 14 1/2 oz. canned cannellini beans (also called white kidney beans) (or use 1 1/2 cups home-cooked beans for every 15 oz. can), drained and rinsed
  • 1 zucchini quartered lengthwise and thinly sliced about 2 cups, or use 1 ½ cups shredded cabbage
  • 1/4 tsp. salt or to taste
  • 2 cups reduced-sodium chicken or vegetable broth (or use any variety)
  • 4 cups spinach or kale stemmed and chopped
  • 1/4 cup grated Parmesan cheese for serving (optional)

Instructions
 

  • Heat a large stockpot or Dutch oven over medium-high heat. Add the oil, and when it is hot, add the onions, celery, carrots, garlic, and parsley and sauté the mixture until the onions are tender, 5 – 7 minutes.
  • Add the tomatoes, beans, zucchini, salt, and broth. Cover, bring it to a boil, uncover, and simmer it for 10 - 20 minutes, stirring occasionally, until the carrots are tender.
  • Using an immersion blender, puree some of the soup so it’s creamier but still chunky. Add the spinach or kale and continue to cook, partially covered, for 5 - 10 more minutes, stirring occasionally.
  • Serve it immediately, topped with the cheese, if desired, or refrigerate it for up to 4 days, or freeze it for up to 3 months.

Slow Cooker Directions:

  • You will need at least a 4-quart slow cooker for this recipe. Omit the oil. Combine all the ingredients except the Parmesan cheese in the slow cooker, and cook on low for 8 - 10 hours or on high for 4 - 5 hours. Serve it topped with the cheese, if desired. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Notes

Do Ahead or Delegate: Chop the onion, celery, and carrots, peel the garlic, mince the parsley, quarter and slice the zucchini or shred the cabbage if using, grate the cheese if necessary and refrigerate, or fully prepare and refrigerate or freeze the stew.
Scramble Flavor Booster: Add a pinch of red pepper flakes to the garlic; serve it with freshly ground black pepper or hot pepper sauce.
Tip: If your kids aren’t so sure about eating soup, get them started by letting them dip bread in the soup to taste it that way.
Nutritional Information Per Serving (% based upon daily values): Calories 180, Total Fat: 7g, 10.5%; Saturated Fat: 2g, 7%; Cholesterol: 4mg, 1%; Sodium: 201mg, 8.5%; Total Carbohydrate: 25g, 8%; Dietary Fiber: 7g, 26.5%; Sugar: 9g; Protein: 8g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Dairy-Free, Dinner, Fall, Freezer-Friendly, Gluten-Free, High Fiber, Kid-Friendly, Kosher, Low Fat, Low Sodium, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Slow Cooker, Soups & Stews, Spring, Summer, Vegan, Vegetarian
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