Tuscan White Bean Stew or Soup Recipe
This Tuscan White Bean Stew 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!
Servings: 4 servings
Calories: 379kcal
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 the 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. (Alternatively, season to taste and then serve each portion, topping them with some of the cheese and a drizzle of the oil.)
Notes
Soup version: use 2 cups of stock, then add more to your liking.
Greens: kale works in place of the spinach, or use a combination of both.
No fresh basil? Use 1 generous tablespoon dried basil, oregano, or Italian seasoning, added with the onions.
Wine swap: Use equal parts white wine vinegar and water, or more stock.
Vegan: skip the Parmesan, or top with chopped roasted almonds.
Nutritional information is automatically calculated, so it should only be used as an estimate.
Nutrition
Calories: 379kcal | Carbohydrates: 52g | Protein: 20g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 6mg | Sodium: 488mg | Potassium: 1367mg | Fiber: 12g | Sugar: 4g | Vitamin A: 6166IU | Vitamin C: 23mg | Calcium: 332mg | Iron: 8mg