Tuscan White Bean & Roasted Vegetable Stew
A soul-warming, brothy bean stew loaded with roasted vegetables and finished with good olive oil.
This is the kind of pot that makes the whole house smell like a trattoria. Creamy cannellini beans simmer with roasted fennel, carrots, and tomatoes in a rosemary-scented broth, then get a generous drizzle of peppery olive oil and a hunk of charred bread to soak it all up. It comes together in one pot, gets better overnight, and quietly feeds a crowd.
Ingredients
For the stew
To serve
Method
0 of 4 complete
Build the base
Warm olive oil in a large pot over medium heat. Add onion, fennel, and carrots and cook until softened and lightly golden, about 8 minutes.
Bloom the aromatics
Stir in garlic and tomato paste and cook until the paste darkens slightly, 2 minutes, so it loses its raw edge.
Simmer
Add beans, tomatoes, broth, and rosemary. Bring to a gentle simmer and cook uncovered for 25 to 30 minutes until the broth thickens.
Finish
Mash a few beans against the side of the pot for body. Season well, then ladle over toasted bread and finish with a generous drizzle of olive oil.
Cook's notes
- Mashing a spoonful of beans thickens the broth without any flour.
- A parmesan rind dropped in while simmering adds serious savory depth (skip to keep it vegan).
- Leftovers thicken overnight; loosen with a splash of broth when reheating.
Make it your own
- — Stir in a few handfuls of kale or chard in the last 5 minutes.
- — Swap cannellini for chickpeas and add a pinch of smoked paprika.
Common questions
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From our community
Made this on a rainy Sunday and it was perfect. Added kale like the note suggested.
So glad it hit the spot, Priya! Kale is a great call.
The parmesan rind tip is a game changer.
