Cozy White Bean Stew

white bean stew in dutch oven topped with fresh parsley

This Cozy White Bean Stew is a thick & hearty stew that’s perfect for those chilly days! Packed with creamy white beans, tender veggies, and warming spices. Vegan, Gluten-Free, Grain-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.

Nutrition