Imagine a pot of hearty white bean stew simmering on the stove, its warmth and earthy aroma filling your kitchen with comfort.
This Mediterranean delight is incredibly simple to make, offering a cozy, nourishing meal that feels like a hug in a bowl.
As the ingredients meld together, the flavors deepen, transforming basic staples into something truly special.
Let’s bring this delightful dish to life and savor its wholesome goodness.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 cutting board
- 1 chef’s knife
- 1 measuring cup
- 1 can opener
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 1 can (15 oz) diced tomatoes
- 2 cans (15 oz each) white beans, drained and rinsed
- 4 cups vegetable broth
- Salt, to taste
- Black pepper, to taste
- 2 cups kale, chopped
- 1 tablespoon lemon juice
Cook & Prep Time
To efficiently manage your time while preparing and cooking the White Bean Stew, you can follow this detailed timeline:
Timeline for White Bean Stew
- Reading Time (5 minutes)
- Quickly read through the entire recipe to familiarize yourself with the process and ingredients.
- Prep Work (15 minutes)
- 0-5 minutes: Gather all the ingredients and equipment needed.
- 5-10 minutes: Dice the onion, mince the garlic, and slice the carrots and celery.
- 10-15 minutes: Measure out the dried thyme, rosemary, smoked paprika, and lemon juice. Drain and rinse the white beans. Chop the kale.
- Cooking Time (45 minutes)
- 0-5 minutes: Heat olive oil in a large pot over medium heat.
- 5-10 minutes: Add diced onion and sauté until translucent.
- 10-15 minutes: Stir in minced garlic, sliced carrots, and sliced celery; cook for another 5 minutes.
- 15-20 minutes: Add dried thyme, rosemary, and smoked paprika; stir to combine.
- 20-30 minutes: Pour in diced tomatoes, white beans, and vegetable broth; bring to a simmer.
- 30-60 minutes: Season with salt and black pepper, cover the pot, and let the stew cook for 30 minutes, stirring occasionally. Add chopped kale and cook for an additional 5 minutes until wilted.
- Final Touches (5 minutes)
- 60-65 minutes: Remove from heat and stir in lemon juice.
- Resting Time (10 minutes)
- 65-75 minutes: Let the stew rest before serving to allow flavors to meld.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and sauté until translucent, about 5 minutes.
Stir in minced garlic, sliced carrots, and sliced celery, cooking for another 5 minutes.
Add dried thyme, rosemary, and smoked paprika, stirring to combine.
Pour in the diced tomatoes, white beans, and vegetable broth; bring to a simmer.
Season with salt and black pepper to taste.
Cover the pot and let the stew cook for 30 minutes, stirring occasionally.
Add chopped kale and cook for an additional 5 minutes until wilted.
Remove from heat and stir in lemon juice.
Let the stew rest for 10 minutes before serving.
Serving Tips
- Crusty Bread: Serve with a side of crusty bread to soak up the flavorful broth.
- Steamed Rice: Pair with steamed rice for a heartier meal that complements the stew’s rich flavors.
- Quinoa: Add a protein-packed twist by serving with a side of fluffy quinoa.
- Green Salad: A fresh green salad with a light vinaigrette can provide a revitalizing contrast to the warm stew.
- Roasted Vegetables: Accompany with roasted seasonal vegetables for added texture and depth to the meal.
Storage
Store leftover white bean stew in an airtight container in the refrigerator for up to four days.
For longer storage, freeze in portions for up to three months and thaw before reheating.
Freezing
To freeze white bean stew, let it cool completely.
Then, portion it into airtight containers or freezer bags.
Label with the date and freeze for up to three months.
Thaw overnight in the fridge.
Reheating
To reheat white bean stew, gently warm on the stove over low heat.
Stir occasionally.
Alternatively, microwave on medium power.
Stir every minute, until heated through.
Avoid boiling to preserve texture.
Final Thoughts
This White Bean Stew is a hearty and flavorful dish perfect for any occasion.
The combination of aromatic herbs and fresh vegetables creates a comforting meal that’s both nutritious and delicious.
Adding the kale towards the end of cooking guarantees it retains a vibrant color and some texture.
Feel free to garnish with fresh herbs like parsley or cilantro for added flavor and color.
Enjoy this Mediterranean-inspired stew with crusty bread for a satisfying meal.
Frequently Asked Questions
Can I Substitute the Kale With Another Leafy Green?
You can substitute kale with spinach or Swiss chard. Use 2 cups of your chosen leafy green, adding it in the last 5 minutes of cooking. Make certain the greens wilt properly, enhancing the stew’s texture and flavor.
What Protein Options Can I Add to the Stew?
You can add 1 cup cooked diced chicken or turkey for a lean protein option. Alternatively, incorporate 1 cup cooked sausage slices or 1 cup cooked lentils for a vegetarian choice, enhancing the stew’s flavor and texture.
How Can I Make the Stew Spicier?
To make it spicier, add 1 teaspoon of crushed red pepper flakes with the other spices, or incorporate a finely chopped jalapeño at the sauté stage. Taste before serving, adjusting heat levels to your preference.
Is It Possible to Cook the Stew in a Slow Cooker?
Yes, you can cook the stew in a slow cooker. Transfer sautéed veggies to the slow cooker, add remaining ingredients except kale and lemon juice. Cook on low for 6-8 hours, add kale and lemon juice 30 minutes before serving.
What Wine Pairs Best With White Bean Stew?
You’ll want to pair a crisp white wine like Sauvignon Blanc or a light red such as Pinot Noir. Their acidity and fruitiness complement the stew’s savory flavors, enhancing the dish’s herbs and spices perfectly.
White Bean Stew
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Cutting board
- 1 Chef's knife
- 1 measuring cup
- 1 can opener
Ingredients
- 2 tablespoon olive oil
- 1 large onion diced
- 3 clove garlic minced
- 2 carrots sliced
- 2 celery stalks sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 1 can diced tomatoes (15 oz)
- 2 can white beans drained and rinsed
- 4 cup vegetable broth
- Salt to taste
- Black pepper to taste
- 2 cup kale chopped
- 1 tablespoon lemon juice
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic, sliced carrots, and sliced celery, cooking for another 5 minutes.
- Add dried thyme, rosemary, and smoked paprika, stirring to combine.
- Pour in the diced tomatoes, white beans, and vegetable broth; bring to a simmer.
- Season with salt and black pepper to taste.
- Cover the pot and let the stew cook for 30 minutes, stirring occasionally.
- Add chopped kale and cook for an additional 5 minutes until wilted.
- Remove from heat and stir in lemon juice.
- Let the stew rest for 10 minutes before serving.
Notes
