This bean and vegetable stew is nourishing, comforting, and packed with flavor and texture. The perfect dish for those chilly winter nights!

There’s something about ending the evening with a warm bowl soup and a slice of sourdough bread that is both incredibly comforting and cozy.

One of my favorite things to do in the winter is head to my Sunday farmer’s market, pick up some vegetables (typically root vegetables and potatoes for the winter) and chop them up for a big soup or stew. It’s a simple ritual that creates a lovely meal to be enjoyed throughout the week (and one that gets better as the week progresses!)

And of course…beans will be added to any soup or stew I’m making. Because what’s a soup with no beans?

This white bean stew is Italian-inspired and made with all whole-food ingredients. It’s packed with veggies, creamy white beans, and served over grains to leave you feeling satisfied and nourished.

This stew saves perfectly in the fridge, and can also be frozen and reheated.

Why You’ll Love This White Bean & Vegetable Stew

It’s a super cozy way to make use of the vegetables you have stocked up in your fridge—way more exciting than regular roasted vegetables!
It’s flavorful, hearty, and loaded with a variety of textures. Perfect for those who prefer more texture than a blended soup.
It’s simple to make—just one pot and about 30 minutes needed!
It saves super well in the fridge (the flavors settle in even better over time) so it can be enjoyed throughout the week.

I love to use cauliflower or romanesco as my veggie of choice in this stew, but they can easily be substituted with any vegetable you have on hand. As for beans, Rancho Gordo’s California Corona beans are my go-to recipe, but any white bean would work beautifully. If you’re starting from dried beans, be sure to cook them ahead of time before adding them to the soup to ensure the beans are already tender and creamy by the time the vegetables are ready.

For canned white bean options, I would recommend great northern beans, cannellini beans, or navy beans.

This simple stew is going to be one of your staples!

White Bean & Vegetable Stew

Prep Time: 10 minutes / Cook Time: 30 minutes / Yields: 6 servings

Ingredients:

1 lb of dry white beans, cooked (or 3 (15-oz) cans of white beans, drained and rinsed)
1 tbsp olive oil
1 yellow onion, diced
2 large carrots, diced
2 stalks celery, diced
4 cloves garlic, minced
2 cups cauliflower or romanesco, chopped
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
4 cups vegetable broth
1 tsp salt, plus more to taste
Juice of 1 lemon
2 cups kale, chopped
¼ cup fresh parsley, finely chopped

Optional, for serving:

Cooked brown rice
Sourdough bread

Instructions:

1. In a pot over medium heat, heat olive oil and add onion, carrot, and celery. Sauté for 5-7 minutes until the vegetables soften.

2. Add garlic, thyme, oregano, and bay leaf. Sauté for about 60 seconds, until fragrant.

3. Add cooked white beans, chopped cauliflower/romanesco, vegetable broth, and salt.

4. Bring the mixture to a boil, and reduce heat to simmer. Simmer for 20-25 minutes, until the vegetables are tender.

5. Stir in chopped kale and simmer for 2 minutes.

6. Turn off heat, remove bay leaf, and stir in lemon juice and parsley. Taste and add salt as needed.

7. Serve warm over brown rice and/or with sourdough bread.

8. Enjoy your gorgeous, hearty stew!

Notes:

Leftovers can be stored in the fridge for up to 5 days, or in the freezer for up to 3 months. This recipe makes quite a large batch, so I love to save a few portions in the freezer. To thaw the soup, let it defrost in the refrigerator overnight and reheat in a pot on the stove.
Kale can be substituted with any green of choice—I would recommend spinach or swiss chard!

NUTRITION INFORMATION (per serving):
Calories: 330 kcal, Protein: 17 g, Fat: 3 g, Carbohydrates: 54 g, Fiber: 15 g

Nutrition is an estimate and may vary based on specific ingredients used.

Hearty White Bean & Vegetable Stew