White Bean Stew ~
This hearty and aromatic stew is packed with herbaceous flavor and good-for-you ingredients.
Serve with toasted garlic bread for a cozy and satisfying dinner!
Ingredients for White Bean Stew
You will need:
- 1 tablespoon olive oil
- 3/4 cup yellow onion chopped
- 2 tablespoons garlic minced
- 4 ounces canned green chiles, diced
- 1/2 teaspoon black pepper
- 1/2 cup green bell pepper, chopped
- 1/2 cup red bell pepper, chopped
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 (15-ounce) can Great Northern beans, rinsed and drained
- 1 (15-ounce) can light pinto beans, rinsed and drained
- 1/2 cup Italian parsley, chopped
- 1/4 cup scallions, chopped
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried thyme leaves
- 1 tablespoon dried oregano
- 1 1/2 tablespoons ground cumin
- 2 bay leaves
- 4 1/2 cups vegan chicken-style broth
How to Make White Bean Stew
STEP ONE: Heat a large soup pot on the stove over medium heat then add the olive oil. When the oil is hot, add the onions. Cook for 3 minutes, stirring frequently until softened. Add the garlic and continue cooking for an additional 30 seconds. add the green chiles and black pepper; cook for 1 minute more.
STEP TWO: Add red and green bell peppers, all the drained beans, parsley, scallions, rosemary, thyme, oregano, cumin, and bay leaves. Stiir to combine then pour in the chicken-style broth.
STEP THREE: Bring just to a boil then reduce the heat to low. Coover and simmer for 90 minutes, stirring occasionally. Adjust seasoning to taste and serve hot.
More Recipes You’ll Love!
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- Black-Eyed Pea and (Vegan) Bratwurst Stew
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White Bean Stew
Ingredients
- 1 tablespoon olive oil
- 3/4 cup yellow onion chopped
- 2 tablespoons garlic minced
- 4 ounces canned green chiles diced
- 1/2 teaspoon black pepper
- 1/2 cup green bell pepper chopped
- 1/2 cup red bell pepper chopped
- 2 15-ounce cans cannellini beans, rinsed and drained
- 1 15-ounce can Great Northern beans, rinsed and drained
- 1 15-ounce can light pinto beans, rinsed and drained
- 1/2 cup Italian parsley chopped
- 1/4 cup scallions chopped
- 1 teaspoon dried rosemary crushed
- 1 teaspoon dried thyme leaves
- 1 tablespoon dried oregano
- 1 1/2 tablespoons ground cumin
- 2 bay leaves
- 4 1/2 cups vegan chicken-style broth
Instructions
- Heat a large soup pot on the stove over medium heat then add the olive oil. When the oil is hot, add the onions. Cook for 3 minutes, stirring frequently until softened. Add the garlic and continue cooking for an additional 30 seconds. add the green chiles and black pepper; cook for 1 minute more.
- Add red and green bell peppers, all the drained beans, parsley, scallions, rosemary, thyme, oregano, cumin, and bay leaves. Stiir to combine then pour in the chicken-style broth.
- Bring just to a boil then reduce the heat to low. Coover and simmer for 90 minutes, stirring occasionally. Adjust seasoning to taste and serve hot.
Erin
Another great recipe! This vegan white bean stew is so good. Thanks so much for your amazing recipes!
Katie Jacques
Thus white bean stew is incredible! Full of flavor and super filling!
thiswifecooks
Thank you!😊
Choclette
I tend to go for red beans when it comes to stew, so thank you for getting me to try white beans instead. So delicious.
thiswifecooks
Thanks! I used to go for red beans a lot too but we’re loving white beans lately!