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Vegetarian Tuscan Bean Stew

Name: Vegetarian Tuscan Bean Stew Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons extra virgin olive oil, plus a bit more for drizzling; 1½ cups yellow onion, (thinly sliced); 1 tablespoon garlic, (minced); 1¼ cups vegetable stock; ¼ cup dry white wine ((Sauvignon Blanc, Pinot Grigio, Pinot Gris, Pinot Blanc)); 2 (14-ounce) cans Cannellini beans, (drained); 1 cup packed basil leaves, (washed and dried); 8 cups loosely packed baby spinach leaves, (washed and dried); ¼ cup Parmesan cheese, (shaved); salt and pepper to taste

Jun 9, 2020 · by Valentina · 26 Comments

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Vegetarian Tuscan Bean Stew is healthy, hearty, packed with super delicious fresh flavors and great for all seasons. With a handful of everyday ingredients, you can make this incredible meal in 30 minutes.

This Tuscan Bean Stew is a vegetarian comfort food dish, that can stand on its own as a main course.

To make it even heartier, if you're not vegetarian, you can add shredded chicken.

What is Tuscan Bean Stew?

In Tuscany, Italy, this white bean stew originated in hilltop villages during the Middle Ages.
Traditionally it was made with what was available in the garden — onions, carrots, celery, kale and tomatoes. The vegetables were cooked with white beans in a rich broth.
The stew was often thickened with leftover bread crusts that peasants would pocket from wealthy landowners they served. It could be eaten for many days and would only get better with time.

You’ll note that this Vegetarian Tuscan Bean Stew is not very authentic, but the vibe feels close enough to call it "Tuscan." Check this recipe out for a version that's a bit more authentic.

What You'll Need

onion
garlic
olive oil
white beans
white wine
vegetable stock
basil
spinach
Parmesan
salt
pepper

This handful of simple ingredients blends together in just thirty minutes to make an incredibly tasty and comforting meal.

Serving Suggestions

While stews are typically thought of as comfort foods in the cooler months, this one is light enough that it’s lovely year round.

Vegetarian Tuscan Bean Stew is fantastic for a casual dinner party. Add a salad and a loaf of crusty bread, and you're all set.

Tips and Substitutions for Tuscan Bean Stew

If time isn’t an issue, you can start with dry beans and follow this process for cooking them.
The differences among white bean varieties are fairly subtle. I usually use Cannellini, but you can substitute Great Northern Beans, Navy Beans or Baby Lima Beans.
Note that vegetable stocks will vary in richness and color, depending on the brand, or if they're homemade.
If the baby spinach leaves or the basil leaves are on the larger side, tear them into smaller pieces.
Switch the spinach for kale for a slightly heartier vibe. (It will need a few extra minutes to soften.)
This stew only gets better with time, so it's a great idea to make enough for more than one dinner.

I hope you enjoy this Vegetarian Tuscan Bean Stew as much as I do.

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