Vegetarian Tuscan Bean Stew is healthy, hearty, packed with super delicious fresh flavors and great for all seasons. With a handful of everyday ingredients, you can make this incredible meal in 30 minutes.
This Tuscan Bean Stew is a vegetarian comfort food dish, that can stand on its own as a main course.
To make it even heartier, if you're not vegetarian, you can add shredded chicken.
What is Tuscan Bean Stew?
- In Tuscany, Italy, this white bean stew originated in hilltop villages during the Middle Ages.
- Traditionally it was made with what was available in the garden — onions, carrots, celery, kale and tomatoes. The vegetables were cooked with white beans in a rich broth.
- The stew was often thickened with leftover bread crusts that peasants would pocket from wealthy landowners they served. It could be eaten for many days and would only get better with time.
You’ll note that this Vegetarian Tuscan Bean Stew is not very authentic, but the vibe feels close enough to call it "Tuscan." Check this recipe out for a version that's a bit more authentic.
What You'll Need
- onion
- garlic
- olive oil
- white beans
- white wine
- vegetable stock
- basil
- spinach
- Parmesan
- salt
- pepper
This handful of simple ingredients blends together in just thirty minutes to make an incredibly tasty and comforting meal.
Serving Suggestions
While stews are typically thought of as comfort foods in the cooler months, this one is light enough that it’s lovely year round.
Vegetarian Tuscan Bean Stew is fantastic for a casual dinner party. Add a salad and a loaf of crusty bread, and you're all set.
Tips and Substitutions for Tuscan Bean Stew
- If time isn’t an issue, you can start with dry beans and follow this process for cooking them.
- The differences among white bean varieties are fairly subtle. I usually use Cannellini, but you can substitute Great Northern Beans, Navy Beans or Baby Lima Beans.
- Note that vegetable stocks will vary in richness and color, depending on the brand, or if they're homemade.
- If the baby spinach leaves or the basil leaves are on the larger side, tear them into smaller pieces.
- Switch the spinach for kale for a slightly heartier vibe. (It will need a few extra minutes to soften.)
- This stew only gets better with time, so it's a great idea to make enough for more than one dinner.
I hope you enjoy this Vegetarian Tuscan Bean Stew as much as I do.
More recipes using white beans:
Vegetarian Tuscan Bean Stew Recipe
Light Vegetarian Tuscan Bean Stew is healthy, hearty, packed with super delicious fresh flavors and great for all seasons.
- 2 tablespoons extra virgin olive oil, plus a bit more for drizzling
- 1½ cups yellow onion, (thinly sliced)
- 1 tablespoon garlic, (minced)
- 1¼ cups vegetable stock
- ¼ cup dry white wine ((Sauvignon Blanc, Pinot Grigio, Pinot Gris, Pinot Blanc))
- 2 (14-ounce) cans Cannellini beans, (drained)
- 1 cup packed basil leaves, (washed and dried)
- 8 cups loosely packed baby spinach leaves, (washed and dried)
- ¼ cup Parmesan cheese, (shaved)
- salt and pepper to taste
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Coat the bottom of a large pot with the olive oil and place it over medium-low heat. Add the onion and garlic and cook, stirring occasionally, until soft and golden, 10 to 15 minutes.
-
Pour in the vegetable stock and wine and turn the heat to medium-high. Use a flat-edged spatula to scrape any bits of stuck onion and garlic off the bottom of the pot. Add the beans, bring to a boil, and then immediately turn the heat to low. Simmer for about 5 minutes.
-
Add the basil and spinach, mix and continue to cook just until all of the leaves have completely wilted.
-
Season to taste with salt and pepper (here's how), mix in the Parmesan and drizzle with extra virgin olive oil. (Alternately, season to taste and then serve each portion, topping them with some of the cheese and a drizzle of the oil.)
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Marissa
I can take one look at this stew and know that we'd love it. Just look at that rich broth!! Definitely a must try!
valentina
Thank you, Marissa! 🙂 ~Valentina
Suzanne Eldred
Looks delicious. The ingredients list 1¼ vegetable stock. Doesn’t say measurement? Cups? I assume cups but I’m not a very confident cook so need measurements so I can give it a try. Thanks
valentina
Hi Suzanne, Thanks so much for letting me know about that! I edited it in -- yes cups! My apologies. Hope you try and love it. 🙂 ~Valentina
Jeff the Chef
I love bean soup. Thanks for the recipe! It looks so deliciously rich.
valentina
Thanks, Jeff! 🙂 ~Valentina
PJ
The recipe calls for 1 and ¼ vegetable stock. One and ¼ what? cups? pints? quarts?
valentina
Hi PJ, my apologies! Thanks for letting me know about this. I've edited it in -- 1¼ cups. Hope you try and love it. 🙂 ~Valentina
Eha Carr
Somehow personally I never think of 'comfort foods' or aim for vegetarian being an avowed omnivore. But quite often reach for cannellini beans to give the needed body to a main-course dish. This combination looks well and, am certain, tastes so . . . I do like the proportions . . . the considerable amount of baby spinach and more so the 'heavy hand' with basil ! These days of hurry-scurry I do oft use tinned beans, washing off the excess salt carefully, but I must admit I would try to make my own vegetable stock where I have more control over the taste profile . . .
valentina
Hi Eha, thank you for your lovely note. I agree about making your own stock -- such a great thing to do when time permits. And yes, never too much basil. 🙂 ~Valentina
angiesrecipes
mmm..the stew looks so flavourful, comforting and tasty! I have never added wine to my vegetarian stew and I need to try that!
valentina
Thanks, Angie. The wine adds another delicious layer of flavor. Enjoy! 🙂 ~Valentina
2pots2cook
We dance to same music for sure 🙂 🙂 🙂
valentina
I know, right!? Let's see if we keep being in culinary sync. 😉 ~Valentina
John / Kitchen Riffs
I really like bean soups! And adore any soup with leafy dark greens added. This looks excellent -- SO full of flavor. Thanks.
valentina
Many thanks, John. Always a good thing to be eating dark leafy greens. 🙂 ~Valentina
mimi rippee
I have a girlfriend who comes back to town once a week to do work at our local SPCA, which she started with a friend. I'm always trying to find something fun and flavorful to serve her, and this will be perfect. She likes meat, so I'll start off with a charcuterie platter, and then serve this lovely soup. Thanks!
valentina
Oh how nice, Mimi. Thank you. I hope your friend loves this. And sound fantastic to serve with a charcuterie platter. 🙂 ~Valentina
Kathy @ Beyond the Chicken Coop
What a delicious soup! I love all the variations and tips you offer! It makes putting this soup together even more doable! Thanks for a great recipe!
valentina
Thank you, Kathy. Hope you enjoy. 🙂 ~Valentina
Priya
This stew looks awesome valentina. I am going to try this for sure.
valentina
I hope you love it, Priya. Thank you! 🙂 ~Valentina
David Scott Allen
Well you say it’s not authentic, it seems pretty authentic to me! This is exactly what every nonna would do with the ingredients you have used. Beautiful! (And I need a trip to Tuscany right about now.)
valentina
Oh yay! Happy to hear it seems authentic. Thank you! I would SO love to be in Tuscany, too! 🙂 ~Valentina
Karen
This was the main course at a birthday luncheon today, and It. Was. Delicious. The flavors work so well together - a filling and satisfying treat. (It was also perfectly executed by a wonderful and talented friend, who reports that the recipe is easy to make and takes very little time.)
valentina
Hi Karen! Thank you so much for sharing this. I'm so happy it went over well, and yes, it's a pretty easy, straight-forward recipe. It's one of our favorite vegetarian dinners. Wishing you a very happy new year! 🙂 ~Valentina