Description
A hearty and flavorful White Bean Stew featuring tender cannellini beans simmered with aromatic vegetables and warming spices, finished with fresh lemon juice and parsley for a bright, comforting meal perfect for any day.
Ingredients
Vegetables & Aromatics
- 2 to 3 tablespoons extra-virgin olive oil
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 3 carrots, chopped
Beans & Tomatoes
- 3 (14.5 ounce) cans cannellini beans, drained and rinsed
- 2 (15-ounce) cans whole tomatoes with their juices, broken up
Spices & Seasonings
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon ground coriander
- 1/2 teaspoon sweet Spanish paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon urfa biber (or crushed red pepper flakes)
- 1/2 lemon, juiced
- 3 tablespoons finely chopped fresh parsley
Instructions
- Sauté the vegetables: In a large Dutch oven, heat 2 to 3 tablespoons extra-virgin olive oil over medium-high heat until shimmering. Add the finely chopped onion and cook for 3 to 5 minutes, stirring regularly until golden. Then add the minced garlic and chopped carrots, seasoning with a generous pinch each of kosher salt and freshly ground black pepper. Cook, stirring often, until the carrots begin to soften, about 5 more minutes.
- Add beans, tomatoes, and spices: Stir in the drained and rinsed cannellini beans along with the broken-up whole tomatoes, including their juices. Season with ground coriander, sweet Spanish paprika, ground cumin, and urfa biber or crushed red pepper flakes. Add another drizzle of olive oil and a generous dash each of kosher salt and black pepper to enhance flavors.
- Boil, then simmer: Bring the stew to a boil over medium-high heat and cook for about 5 minutes. Reduce the heat to low and partially cover the Dutch oven, leaving a small gap for steam to escape. Let the stew simmer gently for about 20 minutes, allowing the beans to soften fully and the sauce to thicken slightly.
- Finish and serve: Stir in the juice of half a lemon and the finely chopped fresh parsley to brighten the stew. Ladle the stew into serving bowls and serve with a drizzle of extra-virgin olive oil on top for added richness and flavor.
Notes
- For a thicker stew, simmer uncovered for the last 5 minutes to reduce the liquid further.
- Urfa biber adds a unique smoky, mildly spicy flavor; substitute with red pepper flakes if unavailable, adjusting heat to taste.
- Serve with crusty bread or over steamed rice for a complete meal.
- Leftover stew reheats well and flavors deepen overnight.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Mediterranean
