Rosemary White Bean Stew

Hearty Rosemary White Bean Stew Recipe | Vegan Comfort Food with Cannellini Beans & Fresh Herbs

There’s nothing quite like a big bowl of warm, hearty stew to soothe the soul and fill the belly. This rosemary white bean stew is packed with comfort, nutrition, and bold herby flavor—perfect for cozy nights, meal prep, or anytime you need a satisfying, plant-based dish. Whether you’re craving something hearty or looking for an easy way to enjoy cannellini beans, this recipe delivers.

Italian Soup Inspiration

This stew was inspired by rustic Italian soups and French countryside cooking—simple, slow-simmered meals made with pantry staples and fresh herbs. Rosemary plays the starring role here, offering earthy, aromatic depth that perfectly complements the creaminess of the white beans. I’ve made variations of this recipe for years, and it’s always a favorite during cooler months or when I want something that feels like a warm hug in a bowl.

Why You’ll Love It

• Deep, savory flavor: Fresh rosemary and thyme add rich herbal notes that develop as the stew simmers.
• Easy, one-pot meal: Everything comes together in a single pot with minimal fuss.
• Highly customizable: Add greens, grains, or your favorite veggies.
• Perfect for leftovers: Tastes even better the next day and freezes beautifully.

Quick Grocery List

For the Stew Base:

• Olive oil
• Yellow onion
• Garlic
• Carrots
• Celery
• Fresh rosemary
• Dried thyme
• Smoked paprika (optional)
• Canned diced tomatoes
• Vegetable broth
• Cannellini or great northern beans
• Bay leaf
• Lemon juice or red wine vinegar

For Garnish (Optional):

• Extra rosemary
• Olive oil
• Crusty bread

Things to Consider Before Preparing Your Meal

Prep & Cook Time: 10 minutes prep, 30 minutes cook time, total 40 minutes.

Equipment Checklist:

• Large soup pot or Dutch oven
• Wooden spoon
• Knife and cutting board
• Can opener
• Potato masher (optional)

Dietary Adjustments: Naturally vegan, gluten-free, and nut-free. For lower sodium, use low-sodium broth and rinse beans well.

Serving Size: Serves 4 as a main dish.

Hearty Rosemary White Bean Stew – Vegan Comfort Food with Cannellini Beans & Fresh Herbs

DifficultyEasy

Servings4

Prep time10 minutes

Cook time30 minutes

Total time40 minutes

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Ingredients:

For the Stew Base:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 ½ tsp fresh rosemary, finely chopped (or ½ tsp dried)
• 1 tsp dried thyme
• ½ tsp smoked paprika, (optional)
• 1 (14 oz) can diced tomatoes
• 3 cups vegetable broth
• 2 (15 oz) cans cannellini beans or great northern beans, drained and rinsed
• 1 bay leaf
• Salt and pepper, to taste
• 1 tbsp lemon juice or red wine vinegar, (for brightness)

For Garnish (Optional):

• Extra rosemary sprigs
• Drizzle of olive oil
• Crusty bread on the side

Instructions:

• 1

  Sauté the Aromatics

  1. In a large pot, heat olive oil over medium heat.
  2. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
  3. Stir in garlic, rosemary, thyme, and smoked paprika (if using), and cook for 1 minute until fragrant.
• 2

  Build the Stew

  1. Add diced tomatoes, white beans, bay leaf, and vegetable broth.
  2. Stir well and bring to a boil.
• 3

  Simmer

  1. Reduce heat to low, cover, and let simmer for 20–25 minutes, stirring occasionally.
  2. Use a potato masher or fork to mash some of the beans to thicken the stew.
  3. Remove the bay leaf. Stir in lemon juice or vinegar.
• 4

  Serve

  1. Taste and adjust seasoning with salt and pepper.
  2. Serve hot, garnished with rosemary and a drizzle of olive oil, alongside crusty bread.

Equipment

• Large soup pot or Dutch oven
• Wooden spoon
• Knife and cutting board
• Can opener
• Potato masher (optional)

Nutrition

Calories	290
Carbohydrates	38g
Cholesterol	0mg
Fat	9g
Fiber	11g
Protein	12g
Saturated Fat	1g
Sodium	620mg
Sugar	6g
Trans Fat	0g
Unsaturated Fat	7g

General Notes:
This stew thickens naturally as some beans are mashed during cooking. No cream, no flour—just whole ingredients delivering rich texture and taste.

Substitutions

• Beans: Swap in navy beans or chickpeas.
• Vegetables: Add chopped kale, spinach, or zucchini near the end of cooking.
• Broth: Use mushroom broth for extra umami.
• Lemon Juice: Substitute red wine vinegar or apple cider vinegar.

Variations

• Add heat: A pinch of crushed red pepper or a dash of hot sauce.
• Protein boost: Add cooked vegan sausage or cubed tofu.
• Grain add-ins: Stir in cooked farro, barley, or quinoa for a heartier meal.

Let’s Get Cooking

Step 1: Sauté the Aromatics

• Pro Tip: Don’t rush the sauté. Let onions get slightly golden for deeper flavor.
• Pro Tip: Add garlic last to avoid burning.
• Pro Tip: Chop carrots and celery uniformly for even cooking.

Step 2: Build the Stew

• Pro Tip: Use fire-roasted diced tomatoes for an extra smoky edge.
• Pro Tip: Rinse beans well to reduce sodium.
• Pro Tip: Stir and scrape the bottom of the pot for max flavor extraction.

Step 3: Simmer

• Pro Tip: Mashing some beans thickens the stew naturally.
• Pro Tip: Keep it partially covered to control the consistency.
• Pro Tip: Taste and adjust seasoning after simmering—flavors intensify.

Step 4: Serve

• Pro Tip: A drizzle of good olive oil at the end adds richness.
• Pro Tip: Serve with crusty sourdough or a slice of garlic toast.
• Pro Tip: Add a squeeze of lemon just before serving to brighten the flavors.

Art Of

Perfecting a bean stew is about layering flavor. Start with deeply sautéed aromatics, build body with broth and beans, and finish with herbs and acid for balance. Rosemary can be powerful, so fresh is best and a little goes a long way. Mashing a portion of the beans is a key trick to make any stew feel luxurious without cream.

Tips and Variations

• Use navy beans or chickpeas for a twist.
• Add greens like spinach or kale for color and nutrition.
• A splash of coconut milk can add creaminess.
• Serve over rice or mashed potatoes for a comfort-food mash-up.

Nutrition Breakdown (Per Serving)

• Calories: 290 – Hearty and nourishing without being overly heavy.
• Carbohydrates: 38g – Packed with plant-based energy from beans and vegetables.
• Cholesterol: 0mg – Naturally cholesterol-free and heart-healthy.
• Fat: 9g – Balanced with good fats from olive oil.
• Fiber: 11g – Excellent for digestion and feeling full longer.
• Protein: 12g – Plenty of protein from beans to fuel your day.
• Saturated Fat: 1g – Minimal, making this dish light and heart-friendly.
• Sodium: 620mg – Can be reduced by choosing low-sodium broth.
• Sugar: 6g – Mostly from natural sugars in vegetables.
• Trans Fat: 0g – Free from hydrogenated oils.
• Unsaturated Fat: 7g – Mostly from olive oil, supporting heart health.

Storing and Reheating

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze in single-serving portions for up to 2 months.
• Reheating: Reheat gently on the stove or microwave with a splash of water to loosen.
• Frequently Asked Questions (FAQ)

Q: Can I use dried beans instead of canned?
A: Yes, soak and cook 1 cup dried beans. You’ll need about 2.5–3 cups cooked.

Q: Is this stew freezer-friendly?
A: Definitely. It freezes well and reheats beautifully.

Q: Can I make this in a slow cooker?
A: Yes. Sauté the vegetables first, then add all ingredients to the slow cooker. Cook on LOW for 6–7 hours.

Q: What can I serve with this stew?
A: Crusty bread, rice, or even a green salad pair perfectly.

Q: Can I make this oil-free?
A: Yes. Sauté veggies in a splash of water or broth instead of oil.

Engage and Share

If you try this Hearty Rosemary White Bean Stew, let us know in the comments below! Rate it, share your tweaks, and tag us on social media to show off your cozy bowl. Craving more comforting vegan recipes? Try our Smoky Cannellini Bean & Bacon Soup or Hearty Creamy Tuscan White Bean Soup!