Tuscan White Bean Stew is loaded with cannellini beans and vegetables in a flavorful broth. It’s a quick and easy soup recipe to warm you up on a cool fall day.
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Tuscan White Bean Stew is a classic Italian recipe. It’s made with cannellini beans, carrots, celery and onion in a tomato-based broth.
You can enjoy this hearty soup on its own, but it also pairs beautifully with a sandwich or a side salad, as well.
Other similar soup recipes that you may also enjoy are Pasta Fazool (Pasta e Fagioli) and Vegetarian Bean Soup with Pasta.
Why This Recipe Works
It’s a quick and easy soup recipe to make. You can make this stew in around 30 minutes.
This soup is loaded with fresh vegetables and flavor, yet is hearty and filling, and can be served for lunch or dinner.
The recipe is very versatile. You can make it vegetarian by using vegetable stock instead of chicken stock. You can also add in kale or other soup greens, cooked ham or other meats, and/or Parmesan cheese.
Step-By-Step Instructions
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup carrot (diced, from 1 large or 2-3 medium carrots)
- 1 cup celery (diced, from 2-3 ribs)
- 1 cup onion (diced, from 1 small onion)
- 3 cloves garlic (minced)
- salt (to taste)
- pepper (to taste)
- 6 cups cannellini beans (from 4 drained cans or prepared from dry): 1 cup of the beans can be puréed to thicken the stew more.
- 4 cups chicken stock (or vegetable stock)
- 2 cups Roma tomatoes (from 3-4 tomatoes, finely diced or puréed): I prefer to puree the tomatoes, but if you like your stew a little chunkier, you can just dice them small.
- 1 bay leaf
- 1 tablespoon fresh rosemary (minced)
- 1 tablespoon fresh parsley (minced)
- 1-2 teaspoons balsamic vinegar (optional)
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Dice the carrots, celery and onion and mince the garlic. Either dice or purée the tomatoes. Mince the fresh rosemary and parsley.
Create!
Heat a large stock pot or Dutch oven over medium heat. Add the olive oil, carrots, celery, onion, garlic and a pinch of salt and pepper. Cook until the vegetables are starting to soften, about 3-5 minutes.
Purée 1 cup of the cannellini beans and the tomatoes, if you are opting to take these steps, before adding them to the stew.
Add the cannellini beans, chicken stock, tomatoes, bay leaf, rosemary and parsley. Bring to a boil, then lower the heat and simmer for about 10 minutes.
Stir in the balsamic vinegar, if using.
Taste and season with salt and pepper, as needed.
Present!
Serve with fresh herbs and/or shredded Parmesan cheese.
Tips and Techniques
- If using dry beans instead of canned, you will need to soak and cook them first.
- For a vegetarian option simply swap out the chicken broth for vegetable broth.
- This recipe is versatile. You can stir in kale or other soup greens, if preferred. You can also add cooked ham or other meats for an even heartier, protein packed stew.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-5 days.
- Tuscan White Bean Soup freezes well. You can store this stew in the freezer for up to 6 months.
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Tuscan White Bean Stew
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup carrot (diced, from 1 large or 2-3 medium carrots)
- 1 cup celery (diced, from 2-3 ribs)
- 1 cup onion (diced, from 1 small onion)
- 3 cloves garlic (minced)
- salt (to taste)
- pepper (to taste)
- 6 cups cannellini beans (from 4 drained cans or prepared from dry: 1 cup of the beans can be puréed to thicken the stew more)
- 4 cups chicken stock (or vegetable stock)
- 2 cups Roma tomatoes (from 3-4 tomatoes, finely diced or puréed)
- 1 bay leaf
- 1 tablespoon fresh rosemary (minced)
- 1 tablespoon fresh parsley (minced)
- 1-2 teaspoons balsamic vinegar (optional)
Instructions
- Heat a large stock pot or Dutch oven over medium heat. Add the olive oil, carrots, celery, onion, garlic and a pinch of salt and pepper. Cook until the vegetables are starting to soften, about 3-5 minutes.1 tablespoon extra virgin olive oil, 1 cup carrot, 1 cup celery, 1 cup onion, 3 cloves garlic, salt, pepper
- Purée 1 cup of the cannellini beans and the tomatoes, if you are opting to take these steps, before adding them to the stew.
- Add the cannellini beans, chicken stock, tomatoes, bay leaf, rosemary and parsley. Bring to a boil, then lower the heat and simmer for about 10 minutes.6 cups cannellini beans, 4 cups chicken stock, 2 cups Roma tomatoes, 1 bay leaf, 1 tablespoon fresh rosemary, 1 tablespoon fresh parsley
- Stir in the balsamic vinegar, if using.1-2 teaspoons balsamic vinegar
- Taste and season with salt and pepper, as needed.
- Serve with fresh herbs and/or shredded Parmesan cheese.
Notes
- If using dry beans instead of canned, you will need to soak and cook them first.
- For a vegetarian option simply swap out the chicken broth for vegetable broth.
- This recipe is versatile. You can stir in kale or other soup greens, if preferred. You can also add cooked ham or other meats for an even heartier, protein packed stew.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-5 days.
- Tuscan White Bean Soup freezes well. You can store this stew in the freezer for up to 6 months.
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