Tuscan White Bean Stew

Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Main Dish, Side Dish, Soup
Cuisine Dairy-Free, Family Friendly, Gluten-Free, Low Calorie, Vegan, Vegetarian
Servings 6 people


  • 2 cups dried cannellini or other white beans picked over and rinsed, soaked overnight, and drained
  • 6 cups water
  • 1 tsp salt
  • 1 bay leaf
  • 2 tbsp olive oil 1
  • 1 yellow onion coarsely chopped
  • 3 carrots peeled and coarsely chopped
  • 6 cloves garlic chopped
  • .25 tsp freshly ground black pepper
  • 1 tbsp fresh rosemary chopped
  • 6 sprigs fresh rosemary OPTIONAL – for garnish
  • 1.25 cups vegetable stock or broth


  • In a soup pot over high heat, combine the white beans, water, 1/2 teaspoon of the salt and the bay leaf. Bring to a boil over high heat. Reduce the heat to low, cover partially and simmer until the beans are tender, 60 to 75 minutes. Drain the beans, reserving 1/2 cup of the cooking liquid. Discard the bay leaf. Place the cooked beans into a large bowl and save the cooking pot for later use.
  • In a small bowl, combine the reserved cooking liquid and 1/2 cup of the cooked beans. Mash with a fork to form a paste. Stir the bean paste into the cooked beans.
  • Return the cooking pot to the stove top and add the olive oil. Heat over medium-high heat. Stir in the onion and carrots and saute until the carrots are tender-crisp, 6 to 7 minutes. Stir in the garlic and cook until softened, about 1 minute. Stir in the remaining 1/2 teaspoon salt, the pepper, chopped rosemary, bean mixture and stock. Bring to a boil, then reduce the heat to low and simmer until the stew is heated through, about 5 minutes.


Nutrition Information (per serving)
Calories: 328
Fat: 8 g
Sodium: 450 mg
Carbohydrates: 48 g
Fiber: 12 g
Protein: 16 g