Mediterranean White Bean Stew (Print Version)

Hearty white bean stew with vegetables and Mediterranean herbs in olive oil broth

# What You'll Need:

→ Beans & Broth

01 - 2 tablespoons extra-virgin olive oil
02 - 1 medium yellow onion, diced
03 - 3 garlic cloves, minced
04 - 2 cans (15 ounces each) white beans (cannellini or Great Northern), drained and rinsed
05 - 4 cups low-sodium vegetable broth
06 - 1 cup diced tomatoes (canned or fresh)

→ Vegetables

07 - 2 medium carrots, sliced
08 - 1 red bell pepper, diced
09 - 2 cups chopped kale or spinach

→ Spices & Herbs

10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon ground coriander
13 - 1/2 teaspoon dried oregano
14 - 1/4 teaspoon crushed red pepper flakes (optional)
15 - Salt and freshly ground black pepper to taste

→ Garnish

16 - 2 tablespoons chopped fresh parsley
17 - Lemon wedges for serving

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 4-5 minutes until softened and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add sliced carrots and diced red bell pepper. Cook for 3-4 minutes, stirring occasionally.
04 - Sprinkle cumin, smoked paprika, coriander, oregano, and red pepper flakes over vegetables. Stir to coat evenly in spices.
05 - Add white beans, diced tomatoes, and vegetable broth. Bring to a gentle boil.
06 - Reduce heat to low, cover, and simmer for 20 minutes until vegetables are tender and flavors have melded.
07 - Stir in chopped kale or spinach and cook for 2-3 minutes until wilted.
08 - Taste and adjust seasoning with salt and freshly ground black pepper as needed.
09 - Ladle stew into bowls. Garnish with fresh parsley and serve with lemon wedges.

# Expert Tips:

01 -
  • It comes together faster than you'd expect, which means weeknight dinners suddenly feel less rushed and more intentional.
  • The spices wake up your kitchen in a way that feels both comforting and adventurous, like traveling without leaving your stove.
  • One pot means minimal cleanup, maximum satisfaction, and leftovers that taste even better the next day.
02 -
  • Don't skip rinsing the canned beans, because that starchy liquid will cloud your broth and make the final dish feel heavy rather than clean and bright.
  • The spices need that minute of toasting in the hot oil to really come alive, so don't add the broth too quickly or you'll have a good stew instead of an unforgettable one.
03 -
  • A drizzle of really good olive oil right before serving tastes luxurious and simple, like you're finishing a piece of art with a single brushstroke.
  • If you find yourself wanting deeper complexity, a single bay leaf added with the broth or a tiny pinch of saffron will give you layers you didn't expect.
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