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

Vegetarian Tuscan Bean Stew

Valentina K. Wein
Light Vegetarian Tuscan Bean Stew is healthy, hearty, packed with super delicious fresh flavors and great for all seasons.
5 from 5 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Italian
Servings 6
Calories 144 kcal


  • 2 tablespoons extra virgin olive oil, plus a bit more for drizzling
  • cups yellow onion, thinly sliced
  • 1 tablespoon garlic, minced
  • 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


  • 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 best vegetarian stew recipes, vegetarian comfort foods
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