Mediterranean White Bean Stew (Print Version)

Hearty white beans and vegetables simmered with warm Mediterranean spices in a savory olive oil broth.

# Ingredient List:

→ Beans & Broth

01 - 2 tablespoons extra-virgin olive oil
02 - 1 medium yellow onion, diced
03 - 3 garlic cloves, minced
04 - 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed
05 - 4 cups low-sodium vegetable broth
06 - 1 cup diced tomatoes (canned or fresh)

→ Vegetables

07 - 2 medium carrots, sliced
08 - 1 red bell pepper, diced
09 - 2 cups chopped kale or spinach

→ Spices & Herbs

10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon ground coriander
13 - 1/2 teaspoon dried oregano
14 - 1/4 teaspoon crushed red pepper flakes (optional)
15 - Salt and freshly ground black pepper, to taste

→ Garnish

16 - 2 tablespoons chopped fresh parsley
17 - Lemon wedges, for serving

# How to Make:

01 - Heat olive oil in a large pot over medium heat. Add onion and sauté for 4–5 minutes until softened and translucent. Stir in garlic and cook for 1 minute until fragrant.
02 - Add carrots and red bell pepper to the pot. Cook for 3–4 minutes, stirring occasionally.
03 - Sprinkle in cumin, smoked paprika, coriander, oregano, and red pepper flakes. Stir to coat vegetables evenly in spices.
04 - Add white beans, diced tomatoes, and vegetable broth to the pot. Bring to a gentle boil.
05 - Reduce heat to low, cover, and simmer for 20 minutes, or until vegetables are tender and flavors have melded.
06 - Stir in kale or spinach and cook for another 2–3 minutes until wilted.
07 - Season with salt and pepper to taste. Ladle stew into bowls, garnish with fresh parsley, and serve with lemon wedges.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, yet tastes like it simmered all afternoon.
  • One pot means minimal cleanup, leaving you more time to actually enjoy the meal.
  • The spices create layers of warmth that make you want to keep eating even when you're full.
02 -
  • Don't skip rinsing the canned beans, as this simple step removes the cloudy liquid that would make your broth muddy and heavy.
  • Add the leafy greens at the very end, as cooking them longer than a few minutes turns them gray and bitter rather than vibrant and tender.
03 -
  • Buy your olive oil from someone who actually cares about quality, as this ingredient represents nearly half the stew's character.
  • If the stew ever seems too thin after simmering, leave the lid off for the last few minutes to let excess liquid evaporate naturally.
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