White Bean Stew

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.

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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 satisfyin dinner!

5 from 6 votes

Print Pin Rate

Course: Dinner, Lunch, Main Course

Cuisine: American, Italian

Keyword: comfort food, make-ahead, soup, stew, vegan, vegetarian

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 35 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

Servings: 4

Calories: 82kcal

Author: Holly Gray

Cook ModePrevent your screen from going dark

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.

Nutrition

Calories: 82kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 126mg | Potassium: 288mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1447IU | Vitamin C: 63mg | Calcium: 90mg | Iron: 4mg

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