Easy Italian White Bean Stew

This delicious Easy Italian White Bean Stew is a wonderful choice on a cold day! Healthy, hearty, delicious and easy, it’s my go-to recipe for all of the above.

Flavored with garlic, rosemary, and oregano, it can be a vegetarian option as well (leave out the bacon and use vegetable broth).  This stew comes together in just 45 minutes. Yes!!!

Begin by cooking the bacon pieces for 3-4 minutes.  Add the onion, celery and garlic and continue cooking until the veggies are tender, about 5 more minutes.  Add the white wine and scrape up any browned bits that are stuck to the bottom of the stockpot.  Cook until the wine is reduced in half.  This will only take a couple of minutes.

Add the beans, broth, cheese rind, spices and lemon zest and cook for about 25 minutes.

At this point, stir in the spinach and lemon juice.  Cook for about 5 more minutes and add more salt & pepper, if necessary.

To serve, ladle into bowls, drizzle olive oil and top with a sprinkling of parmesan cheese and chopped parsley.

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Lastly, if you make Easy Italian White Bean Stew, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Easy Italian White Bean Stew

Makes: 4 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes


  • 2 tbsp extra virgin olive oil
  • 4 ounces bacon, diced small (about 4 strips of bacon)
  • 1 & 1/2 cups yellow onion, diced
  • 1 cup celery, diced
  • 3 large cloves of garlic, minced
  • 1/2 tsp crushed chili flakes
  • 3 tbsp white wine
  • 2 (15-ounce) cans no-salt added Great Northern beans, drained and rinsed (cannellini beans & white kidney beans work here as well)
  • 4 cups of vegetable or chicken broth
  • 1 parmesan cheese rind (2-3 inches long)
  • 1 tsp dried rosemary or 1 tbsp fresh chopped rosemary
  • 1/2 tsp dried oregano
  • 1 bay leaf
  • zest of 1/2 lemon
  • 1 tsp kosher salt, or more to taste
  • 1/2 tsp freshly cracked black pepper, or more to taste
  • 3 cups baby spinach

For Serving:

  • grated parmesan cheese
  • flat leaf parsley, chopped


Heat a dutch oven (or large soup pot) over medium heat. Add the olive oil and bacon and cook, stirring, until the bacon is almost cooked, 3-4 minutes.

Add the onion, celery, garlic, and chili flakes and a pinch of salt and pepper. Continue to cook, stirring, until the vegetables are tender, about 5 minutes.

Add the white wine and continue to cook, stirring and scraping up any of the browned bits on the bottom, until the wine has reduced by half, about 2 minutes.

Add the beans, broth, cheese rind, rosemary, oregano, bay leaf, lemon zest, salt, and pepper and bring contents to a boil. Once boiling, reduce the heat to a light simmer (about medium-low heat), cover, and cook for about 25 minutes, stirring occasionally.

Stir in spinach and the juice of a lemon. Taste and add more salt and pepper, if desired. Continue to cook, uncovered and simmering, for about 5 more minutes.

Serve in bowls and top with a tiny drizzle of olive oil, a sprinkle of grated parmesan and parsley. Enjoy.

Recipe from The Defined Dish


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    Recipe Reviews

    Avarage Rating:
    • 5 / 5
    Total Reviews:( 1 )
    • Harry

      I gotta try this been, bacon, and wine soup. I hope it turns out to a go to soup for me because I love been soup. Thanks Fran.

    • Harry

      Made the bean soup yesterday as a quick healthy dish. It was delicious. Thanks Fran

      • Francine

        Thanks for letting me know how it turned out! It’s a keeper!

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