Description
This Mediterranean White Bean Stew is a hearty, flavorful dish combining tender cannellini beans with vibrant vegetables, olives, and fresh herbs. Simmered in a savory tomato and white wine broth, this stew is both comforting and nutritious, perfect for a satisfying lunch or dinner.
Ingredients
Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1/4 cup dry white wine
Beans and Tomatoes
- 4 (15.5 ounce/439 gram) cans cannellini beans, drained and rinsed
- 1 (14.5 ounce/411 gram) can diced tomatoes
- 1 (15 ounce/425 gram) can tomato sauce
Liquids
- 1 cup vegetable broth, plus up to an additional 1/2 cup if needed
Add-ins
- 1 cup Kalamata olives, halved
- 2 cups baby spinach
- 2 tablespoons capers
Finishing Touches
- 1 cup fresh basil leaves, roughly chopped
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- Salt and pepper, to taste
Instructions
- Heat the oil and sweat the onion: Coat the bottom of a large pot with olive oil and place over medium heat. Let the oil heat for about a minute, then add the diced onion. Cook the onion for approximately 5 minutes until it softens, stirring occasionally.
- Add garlic and cook until fragrant: Stir in the minced garlic with the onion and cook for about one minute, stirring constantly, until it releases a fragrant aroma.
- Simmer with white wine: Pour in the dry white wine and bring it to a simmer. Lower the heat and let it reduce by half, around 4 minutes, concentrating the flavors.
- Add beans, tomatoes, and broth: Stir in the drained cannellini beans, diced tomatoes, tomato sauce, and 1 cup vegetable broth. Increase the heat to bring the mixture to a boil.
- Simmer the stew: Reduce heat to low and simmer gently for about 20 minutes, stirring occasionally. The sauce will thicken; if it becomes too thick, add up to an additional 1/2 cup broth to loosen it.
- Incorporate olives, spinach, and capers: Stir in Kalamata olives, baby spinach, and capers. Continue simmering for 2 minutes more until the spinach wilts.
- Finish with fresh herbs and citrus: Remove the pot from heat. Stir in chopped fresh basil, lemon juice, and lemon zest. Season the stew with salt and pepper according to your taste.
- Serve: Ladle the stew into bowls and enjoy warm.
Notes
- You can adjust the consistency by adding more vegetable broth during simmering.
- For added protein, consider topping with grated Parmesan or a dollop of Greek yogurt, if not vegan.
- Use fresh herbs for the best flavor, but dried basil can be substituted in a pinch.
- Leftovers can be refrigerated for up to 3 days and reheat well on the stovetop.
- This stew pairs beautifully with crusty bread or over a bed of cooked grains like quinoa or rice.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Mediterranean
