Cozy White Bean Stew

white bean stew in dutch oven topped with fresh parsley

Warm up with this White Bean Stew! Packed with creamy white beans, tender veggies, and warming spices, it’s a thick and hearty cold-weather staple. Vegan and Gluten-Free.

Course Main

Cuisine American

Diet Vegan

Method Stovetop

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 193kcal

Author Caitlin Shoemaker

Ingredients

2 tablespoons olive oil
1 yellow onion diced
2 carrots sliced
1 stalk celery diced
3-5 cloves garlic minced
1 teaspoon fresh thyme leaves
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander optional
1/2 teaspoon black pepper or to taste
5 cups cannelini beans about 3 cans
3 1/2 cups vegetable broth
Juice of 1 lemon
Zest of 1 lemon optional, for a strong lemon flavor
1/2 cup chopped parsley

US Customary - Metric

Instructions

Aromatics: warm the olive oil in a large dutch oven or heavy-bottomed pan over medium-high heat. Add the onion and sauté for 3 minutes, stirring occasionally. Add the carrots and celery and sauté for an additional 3 to 5 minutes. Then, add the garlic, thyme, paprika, cumin, coriander, and pepper. Mix the dry spices into the veggies and sauté for an additional 60 to 90 seconds.
Simmer: add the beans and vegetable broth to the pot and mix well. Increase the heat to high and bring the mixture to a boil, then reduce the heat to medium and simmer for 20 to 25 minutes, stirring the stew every 5 minutes or so to prevent anything from sticking to the bottom of the pot. You may need to reduce the heat to medium-low towards the end of cooking to prevent the stew from splattering.
Finishing Touches: Turn the heat off and stir in the parsley, lemon juice, and lemon zest (if using). Let the soup sit for 5 or so minutes, to allow the stew to cool and thicken.
Serve & Store: serve warm, and as desired. Store leftovers in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

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