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A bowl of white bean stew with a spoon.
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4.78 from 18 votes

Mediterranean White Bean Stew

Cannellini beans simmer with carrots, tomatoes, and warm spices in this one-pot white bean stew. Finish with lemon, parsley, and a drizzle of olive oil. Serves six in 45 minutes.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Entree, Soup
Cuisine: Mediterranean
Diet: Vegetarian
Servings: 6 people
Author: Suzy Karadsheh

Ingredients

  • 2 to 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 3 carrots, chopped
  • Kosher salt
  • Freshly ground black pepper
  • 3 (14.5-ounce) cans cannellini beans, drained and rinsed
  • 2 (15-ounce) cans whole tomatoes with their juices, broken up
  • 1 teaspoon ground coriander
  • 1/2 teaspoon sweet Spanish paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon urfa biber or crushed red pepper flakes
  • 1/2 lemon, juiced
  • 3 tablespoons finely chopped fresh parsley

Instructions

  • Sauté the vegetables. In a large Dutch oven, warm 2 to 3 tablespoons extra virgin olive oil over medium-high heat until just shimmering. Add the onion and cook for 3 to 5 minutes, stirring regularly, until golden. Add the garlic and carrots and season with a big pinch each of kosher salt and black pepper. Cook, stirring often, until the carrots have softened, about 5 more minutes.
  • Add beans, tomatoes, and spices. Add the cannellini beans and tomatoes. Season with coriander, paprika, cumin, and Urfa biber or red pepper flakes. Add another big drizzle of olive oil and a big dash each of kosher salt and black pepper.
  • Boil, then simmer. Bring the stew to a boil for about 5 minutes, then turn the heat to low. Partially cover the Dutch oven, leaving a small opening at the top. Simmer for about 20 minutes, until the beans have softened and the sauce has thickened slightly.
  • Finish and serve. Stir in the lemon juice and parsley. Ladle into serving bowls and finish with a drizzle of olive oil.

Video

Notes

  • Storage: Refrigerate leftovers in shallow containers for 3 to 4 days, or freeze for 2 to 3 months for best quality. Reheat to 165°F.
  • Shop this recipe: Find the olive oil, cumin, paprika, coriander, and Urfa biber used in this stew.

Nutrition

Calories: 326.8kcal | Carbohydrates: 55.6g | Protein: 16.8g | Fat: 5.7g | Saturated Fat: 0.9g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 3.6g | Sodium: 236.9mg | Potassium: 1364.8mg | Fiber: 13g | Sugar: 6.5g | Vitamin A: 5517.2IU | Vitamin C: 24.2mg | Calcium: 220.3mg | Iron: 8.1mg

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