Easy Italian White Bean Stew
- November 2, 2023
- 5 / 5
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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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
- 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