This Tuscan White Bean Stew (or soup) is a delicious vegetarian hearty meal that's packed with super fresh flavors. Great for all seasons, it's made with a handful of everyday ingredients, and you can make it inside of 30 minutes!
Tuscan Bean Stew originated in Italy in the Middle Ages, and traditionally it was made with whatever was available — usually onions, carrots, celery, greens and tomatoes. The vegetables were cooked with white beans in a rich broth.
This recipe is a stew or a soup, depending on how much liquid is added. And like in the past, it lends itself to variations -- you can add all sorts of other ingredients, or trade some for others. (Examples are below.)
This recipe is ideal when you want a comforting cozy meal but don't have the time for slow cooking. It can be made and on the table in 30 minutes!
(This Tuscan White Bean Stew is not authentic, but the vibe is close enough to call it "Tuscan." Check this recipe out for a more authentic version.)
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Key Ingredients
- white beans - There are a few types of white beans: Navy beans, Cannellini beans, Great Northern beans and White Lima beans (also called Butter beans). I usually use Cannellini or Great Northern beans -- feel free to use the white bean of your choice. (The flavor differences are subtle.) If you're up to it you can cook dried beans from scratch, otherwise canned and drained are great.
- vegetable stock - Always try to use a low-sodium or sodium free stock. It's always better if you have total control of your seasonings. If keeping it vegetarian isn't important for you, chicken stock is also excellent with this.
- spinach - To save time, use pre-washed bags of spinach, ideally baby spinach. You can substitute the spinach with kale, or use a combination of both of the greens.
- fresh basil - A generous amount of fresh basil leaves are in this recipe. Although its peak season is summer, you can find basil year-round. Look for perky dark green bunches without bruising or yellow leaves. While the idea here is that your eating whole basil leaves along with the spinach leaves (delicious!), you can use dried basil if you need to. Use 1 generous tablespoon, and add it with the onions.
- Parmesan - This recipe calls for shaved Parmesan cheese, which adds a wonderful nutty flavor. I love the way it melts into the broth, while somewhat keeping its shape. Asiago and Pecorino Romano are both good substitutes.
- white wine - Use a dry white wine so it's not too sweet (i.e., Sauvignon Blanc, Chardonnay or Pinot Grigio). The wine adds a delicious depth to the flavor to the recipe. You can substitute it with equal parts white wine vinegar and water, or omit it and make up the difference with more of the stock.
Above: Cannellini beans
How to Make it
(More detailed instructions are in recipe card below.)
- Add the onion and garlic to an olive oil-coated pot and cook, stirring occasionally, until soft, 10 to 15 minutes.
- Pour in the vegetable stock and wine, and use a flat-edged spatula to scrape any bits of stuck onion and garlic off the bottom of the pot. Add the beans, bring to a boil, and then immediately turn the heat to low, and briefly simmer.
- Add the basil and spinach, mix and continue to cook just until all of the leaves have completely wilted. Tip: if the basil leaves are especially big, tear them into smaller pieces.
- Season to taste with salt and pepper (here's How to Season to Taste), mix in the Parmesan and drizzle with extra virgin olive oil.
Variations
- Add chicken or sausage. Whether it's soup or stew, one of my favorite additions is shredded chicken. You can shred plain cooked chicken, use warmly spiced Dutch Oven Chicken, or you can even just pick up a rotisserie chicken from the store. Sweet or spicy Italian sausage is also a fantastic addition.
- Top it with an egg! Top each serving with a poached or fried egg. (Here's How to Make a Perfect Poached Egg.)
- Mix things up. You can add all sorts of vegetables, like fire roasted red peppers, tomatoes, corn, carrots or parsnips. I don't recommend using many different vegetables at once because none of them will stand out.
- For the Tuscan White Bean Soup - Use about double the stock, and from there you can determine if you want more.
- Vegan version. Skip the Parmesan. Or, a sprinkling of roasted, roughly chopped or ground almonds can be used instead.
Serving Suggestions
I love serving it with a hearty and warm loaf of bread -- Overnight Asigo Bread is prefect! It would also be delicious with any of the below bread recipes.
Can you make it ahead?
The stew only gets better with time, so it's a great idea to make enough for more than one dinner. It can be stored in an airtight container in the refrigerator for up to 3 days. Do not add the cheese until you're ready to serve.
More Recipes with White Beans
I hope you love this recipe as much as my family and I do!
Tuscan White Bean Stew or Soup Recipe
Equipment
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 (For soup version, use 2 cups and add more if you'd like)
- ¼ cup dry white wine (like Sauvignon Blanc, Pinot Grigio, Pinot Gris or Pinot Blanc)
- 2 (14-ounce) cans white beans (like Cannellini or Great Northern), drained
- 1 cup packed basil leaves, washed and dried
- 8 cups loosely packed baby spinach leaves, washed and dried
- ⅓ cup Parmesan cheese, shaved
- salt and pepper to taste
Instructions
- Cook onions and garlic. Coat the bottom of a large pot with the olive oil and place it over medium-low heat. Add the onion and garlic and cook, stirring occasionally, until soft and golden, 10 to 15 minutes.
- Add wine, stock and beans. Pour in the vegetable stock* and wine and turn the heat to medium-high. Use a flat-edged spatula to scrape any bits of stuck onion and garlic off the bottom of the pot. Add the beans, bring to a boil, and then immediately turn the heat to low. Simmer for about 5 minutes. *If you're making the soup version, start with 2 cups of the stock, and once you're finished cooking, add more if you'd like.
- Add greens. Add the basil and spinach, mix and continue to cook just until all of the leaves have completely wilted.
- Season and garnish. Season to taste with salt and pepper, mix in the Parmesan and drizzle with extra virgin olive oil. (Alternately, season to taste and then serve each portion, topping them with some of the cheese and a drizzle of the oil.)
NOTES
NUTRITION
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Marissa
I can take one look at this stew and know that we'd love it. Just look at that rich broth!! Definitely a must try!
valentina
Thank you, Marissa! 🙂 ~Valentina
Suzanne Eldred
Looks delicious. The ingredients list 1¼ vegetable stock. Doesn’t say measurement? Cups? I assume cups but I’m not a very confident cook so need measurements so I can give it a try. Thanks
valentina
Hi Suzanne, Thanks so much for letting me know about that! I edited it in -- yes cups! My apologies. Hope you try and love it. 🙂 ~Valentina
Jeff the Chef
I love bean soup. Thanks for the recipe! It looks so deliciously rich.
valentina
Thanks, Jeff! 🙂 ~Valentina
PJ
The recipe calls for 1 and ¼ vegetable stock. One and ¼ what? cups? pints? quarts?
valentina
Hi PJ, my apologies! Thanks for letting me know about this. I've edited it in -- 1¼ cups. Hope you try and love it. 🙂 ~Valentina
Eha Carr
Somehow personally I never think of 'comfort foods' or aim for vegetarian being an avowed omnivore. But quite often reach for cannellini beans to give the needed body to a main-course dish. This combination looks well and, am certain, tastes so . . . I do like the proportions . . . the considerable amount of baby spinach and more so the 'heavy hand' with basil ! These days of hurry-scurry I do oft use tinned beans, washing off the excess salt carefully, but I must admit I would try to make my own vegetable stock where I have more control over the taste profile . . .
valentina
Hi Eha, thank you for your lovely note. I agree about making your own stock -- such a great thing to do when time permits. And yes, never too much basil. 🙂 ~Valentina
angiesrecipes
mmm..the stew looks so flavourful, comforting and tasty! I have never added wine to my vegetarian stew and I need to try that!
valentina
Thanks, Angie. The wine adds another delicious layer of flavor. Enjoy! 🙂 ~Valentina
2pots2cook
We dance to same music for sure 🙂 🙂 🙂
valentina
I know, right!? Let's see if we keep being in culinary sync. 😉 ~Valentina
John / Kitchen Riffs
I really like bean soups! And adore any soup with leafy dark greens added. This looks excellent -- SO full of flavor. Thanks.
valentina
Many thanks, John. Always a good thing to be eating dark leafy greens. 🙂 ~Valentina
mimi rippee
I have a girlfriend who comes back to town once a week to do work at our local SPCA, which she started with a friend. I'm always trying to find something fun and flavorful to serve her, and this will be perfect. She likes meat, so I'll start off with a charcuterie platter, and then serve this lovely soup. Thanks!
valentina
Oh how nice, Mimi. Thank you. I hope your friend loves this. And sound fantastic to serve with a charcuterie platter. 🙂 ~Valentina
Kathy @ Beyond the Chicken Coop
What a delicious soup! I love all the variations and tips you offer! It makes putting this soup together even more doable! Thanks for a great recipe!
valentina
Thank you, Kathy. Hope you enjoy. 🙂 ~Valentina
Priya
This stew looks awesome valentina. I am going to try this for sure.
valentina
I hope you love it, Priya. Thank you! 🙂 ~Valentina
David Scott Allen
Well you say it’s not authentic, it seems pretty authentic to me! This is exactly what every nonna would do with the ingredients you have used. Beautiful! (And I need a trip to Tuscany right about now.)
valentina
Oh yay! Happy to hear it seems authentic. Thank you! I would SO love to be in Tuscany, too! 🙂 ~Valentina
Karen
This was the main course at a birthday luncheon today, and It. Was. Delicious. The flavors work so well together - a filling and satisfying treat. (It was also perfectly executed by a wonderful and talented friend, who reports that the recipe is easy to make and takes very little time.)
valentina
Hi Karen! Thank you so much for sharing this. I'm so happy it went over well, and yes, it's a pretty easy, straight-forward recipe. It's one of our favorite vegetarian dinners. Wishing you a very happy new year! 🙂 ~Valentina
Dawn
Looks like such a deliciously comforting soup, Valentina! Would be great in the coming weeks/months. I love fall and the cooler weather it brings. Comfort food is definitely in order and this bean stew looks like it would be a fantastic way to warm up. 🙂
Valentina
Thanks, Dawn. I love the cooler weather that fall brings, too. Especially because it invites soups and stews into our lives. 🙂 ~Valentina