Summer Vegetable White Bean Stir-Fry

Large sauté pan of white bean skillet with colorful sauteed summer vegetables

5 from 1 reviews

This Summer Veggie White Bean Stir-Fry is packed with colorful veggies and creamy white beans. The perfect wholesome (yet delicious!) recipe to enjoy on summer weeknights! Vegan & Gluten-Free.


  • 1 tablespoon olive oil
  • 1/2 yellow onion, diced
  • 1/2 orange bell pepper, diced
  • 5 leaves swiss chard, chopped; stems and leaves separated
  • 5 cremini mushrooms, sliced
  • 1/2 teaspoon italian seasoning
  • 1/2 teaspoon salt, plus more to taste
  • 3 cloves garlic, minced
  •  4 ounces cherry tomatoes, cut in half
  • 2 15-ounce cans white beans*, drained and rinsed
  • Optional: cooked white or brown rice, for serving


  1. Sauté: warm the olive oil over medium heat in a large sauté pan. Add the onion and sauté for 3 to 5 minutes, until translucent Add the bell pepper, swiss chard stems, mushrooms, and italian seasoning and sauté for 5 to 7 minutes, until most of the liquid has evaporated out of the pan.
  2. Make it Beany: Add the garlic, tomatoes, and white beans to the veggies with a good pinch of salt and pepper. Sauté for an additional 5 to 7 minutes, until the tomatoes have softened. Turn off the heat and stir in the swiss chard greens; let sit for a couple of minutes, until wilted. Add additional salt to taste, if necessary.
  3. Serve: serve with rice, or as desired. Leftovers will keep in the fridge for up to 4 days.


  • Beans: I used Great Northern Beans, but cannelini, navy, or garbanzo beans would also work well.
  • Oil-Free: sauté the onion in water instead of oil.

Keywords: summer stir fry, white bean skillet, vegan white bean recipes, white bean stir fry, bean stir fry, swiss chard stir fry