Cannellini Bean Stew

Warm up with a hearty and wholesome Cannellini Bean Stew—an easy, one-pot recipe that’s packed with flavor and nutrition. This comforting dish combines tender cannellini beans, earthy vegetables like carrots, celery, and onion, and a fragrant blend of fresh rosemary and dried thyme for a rustic, satisfying base. A hint of crushed tomatoes adds richness, while baby spinach and a splash of lemon juice brighten the flavors. Perfect for busy weeknights or cozy weekends, this 35-minute recipe is not only vegetarian but easily customizable for vegans by omitting the optional Parmesan cheese garnish. Serve it with crusty bread for dipping, and you’ll have a soul-warming, protein-rich meal that’s as delicious as it is nutritious. Ideal for meal prep and leftovers, this stew is a must-try for lovers of easy, wholesome comfort food.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 2 medium, diced carrots
• 2 medium, diced celery stalks
• 3 minced garlic cloves
• 3 cups, cooked or two 15-ounce cans, drained and rinsed cannellini beans
• 4 cups vegetable broth
• 1 cup crushed tomatoes
• 1 teaspoon, chopped fresh rosemary
• 1 teaspoon dried thyme
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoon (adjust to taste) black pepper
• 2 cups, packed baby spinach
• 1 tablespoon lemon juice
• 0.25 cup, grated (optional, for garnish) parmesan cheese
• 4 slices (optional, for serving) crusty bread

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion, carrots, and celery to the pot. Cook for 6-8 minutes, stirring occasionally, until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Step 4

Add the cannellini beans, vegetable broth, crushed tomatoes, rosemary, thyme, salt, and black pepper to the pot. Stir to combine.

Step 5

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the stew simmer for 20 minutes, stirring occasionally.

Step 6

After 20 minutes, stir in the baby spinach and let it wilt, cooking for an additional 2-3 minutes.

Step 7

Add the lemon juice and stir to combine. Taste and adjust seasoning with more salt or pepper, if needed.

Step 8

Serve hot, garnished with grated Parmesan cheese if desired, alongside crusty bread for dipping.

Nutrition Facts

Serving size	(4924.7g)

Amount per serving	% Daily Value*
Calories	3554.4

Total Fat 53.3g	0%
Saturated Fat 13.0g	0%
Polyunsaturated Fat 5.7g
Cholesterol 22.2mg	0%
Sodium 13409.6mg	0%
Total Carbohydrate 581.7g	0%
Dietary Fiber 115.6g	0%
Total Sugars 44.8g
Protein 194.4g	0%

Vitamin D 0IU	0%
Calcium 1709.3mg	0%
Iron 59.2mg	0%
Potassium 11337.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 13.4%

Protein: 21.7%

Carbs: 64.9%