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    Home » Soups & Stews » Vegetarian Tuscan Bean Stew

    Vegetarian Tuscan Bean Stew

    Jun 9, 2020 · by Valentina · 26 Comments

    This post may contain affiliate links.

    Jump to Recipe

    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.ceramic bowl with Tuscan Bean Stew with green and white striped napkin

    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.

    glass measuring beaker with spinach inside

    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.

    spinach and white beans mixed together in large pot

    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.

    Close up of Tuscan Bean Stew in white ceramic bowl

    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.

    More recipes using white beans:

    • Vegetarian Cassoulet Recipe
    • Cannellini Bean Tuna Salad Recipe
    • Sausage and Chicken Cassoulet Recipe
    ceramic bowl with Tuscan Bean Stew with green and white striped napkin

    Vegetarian Tuscan Bean Stew Recipe

    Valentina K. Wein
    Light Vegetarian Tuscan Bean Stew is healthy, hearty, packed with super delicious fresh flavors and great for all seasons.
    5 from 6 votes
    Print
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Course
    Cuisine Italian
    Servings 4
    Calories 216 kcal

    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

    Instructions
     

    • 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.
    • 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.
    • Add the basil and spinach, mix and continue to cook just until all of the leaves have completely wilted.
    • Season to taste with salt and pepper (here's how), 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.)
    Keywords vegetarian comfort foods, best vegetarian stew recipes
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 


    More Soups & Stews

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    • Easy Vegan Cream of Mushroom Soup
    • Vegan Asparagus Soup
    • Easy Pork and Mushroom Stew

    Reader Interactions

    Comments

    1. Marissa

      June 09, 2020 at 11:56 am

      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!

      Reply
      • valentina

        June 10, 2020 at 12:17 pm

        Thank you, Marissa! 🙂 ~Valentina

        Reply
    2. Suzanne Eldred

      June 09, 2020 at 5:28 pm

      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

      Reply
      • valentina

        June 10, 2020 at 12:15 pm

        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

        Reply
        • Jeff the Chef

          June 11, 2020 at 7:23 am

          I love bean soup. Thanks for the recipe! It looks so deliciously rich.

          Reply
          • valentina

            June 12, 2020 at 8:43 am

            Thanks, Jeff! 🙂 ~Valentina

            Reply
    3. PJ

      June 09, 2020 at 6:14 pm

      The recipe calls for 1 and ¼ vegetable stock. One and ¼ what? cups? pints? quarts?

      Reply
      • valentina

        June 10, 2020 at 12:17 pm

        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

        Reply
    4. Eha Carr

      June 09, 2020 at 6:21 pm

      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 . . .

      Reply
      • valentina

        June 10, 2020 at 12:18 pm

        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

        Reply
    5. angiesrecipes

      June 09, 2020 at 9:00 pm

      mmm..the stew looks so flavourful, comforting and tasty! I have never added wine to my vegetarian stew and I need to try that!

      Reply
      • valentina

        June 10, 2020 at 12:19 pm

        Thanks, Angie. The wine adds another delicious layer of flavor. Enjoy! 🙂 ~Valentina

        Reply
    6. 2pots2cook

      June 10, 2020 at 5:54 am

      We dance to same music for sure 🙂 🙂 🙂

      Reply
      • valentina

        June 10, 2020 at 12:20 pm

        I know, right!? Let's see if we keep being in culinary sync. 😉 ~Valentina

        Reply
    7. John / Kitchen Riffs

      June 10, 2020 at 7:47 am

      I really like bean soups! And adore any soup with leafy dark greens added. This looks excellent -- SO full of flavor. Thanks.

      Reply
      • valentina

        June 10, 2020 at 12:20 pm

        Many thanks, John. Always a good thing to be eating dark leafy greens. 🙂 ~Valentina

        Reply
    8. mimi rippee

      June 10, 2020 at 3:30 pm

      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!

      Reply
      • valentina

        June 12, 2020 at 8:44 am

        Oh how nice, Mimi. Thank you. I hope your friend loves this. And sound fantastic to serve with a charcuterie platter. 🙂 ~Valentina

        Reply
    9. Kathy @ Beyond the Chicken Coop

      June 11, 2020 at 6:44 am

      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!

      Reply
      • valentina

        June 12, 2020 at 8:43 am

        Thank you, Kathy. Hope you enjoy. 🙂 ~Valentina

        Reply
    10. Priya

      June 12, 2020 at 1:08 pm

      This stew looks awesome valentina. I am going to try this for sure.

      Reply
      • valentina

        June 14, 2020 at 4:11 pm

        I hope you love it, Priya. Thank you! 🙂 ~Valentina

        Reply
    11. David Scott Allen

      June 13, 2020 at 7:15 am

      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.)

      Reply
      • valentina

        June 14, 2020 at 4:11 pm

        Oh yay! Happy to hear it seems authentic. Thank you! I would SO love to be in Tuscany, too! 🙂 ~Valentina

        Reply
    12. Karen

      January 03, 2023 at 8:08 pm

      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.)

      Reply
      • valentina

        January 05, 2023 at 4:25 pm

        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

        Reply

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