Save to Pinterest The first time I made this white bean stew, I was snowed in during a winter storm with nothing but pantry staples. The aroma of smoked paprika and cumin filling my tiny apartment made the snow outside feel almost cozy. I ended up eating it straight from the pot while watching flurries dance past the window.
My friend Sarah shared a similar recipe after we returned from a trip to Greece and I have been tweaking it ever since. Last month I made a double batch for a casual dinner party and everyone kept asking for the recipe. It has become my go to when I want something nourishing but do not have the energy for anything complicated.
Ingredients
- Extra-virgin olive oil: Use the good stuff here since it becomes the base of your flavorful broth
- Yellow onion: Provides the foundational sweetness that balances the spices
- Garlic cloves: Fresh minced garlic is essential for that aromatic depth
- White beans: Cannellini beans hold their shape beautifully while still becoming creamy
- Vegetable broth: Low sodium lets you control the seasoning completely
- Diced tomatoes: Adds a subtle acidity that brightens the rich base
- Carrots: They bring natural sweetness and beautiful color to the stew
- Red bell pepper: Provides a slight sweetness and vibrant contrast
- Kale or spinach: Wilted greens add nutrition and texture without overpowering
- Ground cumin: Earthy and warm this is the backbone of the Mediterranean flavor profile
- Smoked paprika: This is the secret ingredient that gives the stew its deep soulful character
- Ground coriander: Adds a citrusy floral note that brightens the heavier spices
- Dried oregano: Classic Mediterranean herb that ties everything together
- Red pepper flakes: Optional but recommended for a gentle background heat
- Fresh parsley: Bright herbaceous finish that makes each bowl feel special
- Lemon wedges: A squeeze of fresh lemon right before serving transforms the whole dish
Instructions
- Build the aromatic base:
- Warm the olive oil in your largest pot over medium heat. Add the diced onion and let it soften and turn translucent about 4 to 5 minutes while you prep the garlic.
- Add the garlic：
- Stir in the minced garlic and cook for just 1 minute until fragrant. You want it to release its aroma but not brown or bitter.
- Soften the vegetables：
- Add the sliced carrots and diced red bell pepper to the pot. Cook for 3 to 4 minutes stirring occasionally until they begin to soften slightly.
- Toast the spices：
- Sprinkle in the cumin smoked paprika coriander oregano and red pepper flakes if using. Stir constantly for about 30 seconds to toast the spices and wake up their oils.
- Add the beans and liquid：
- Pour in the drained white beans diced tomatoes and vegetable broth. Stir everything together and bring the mixture to a gentle boil.
- Simmer to meld flavors：
- Reduce the heat to low cover the pot and let it simmer for 20 minutes. The vegetables should be tender and the broth should have thickened slightly.
- Wilt the greens：
- Stir in the kale or spinach and cook for another 2 to 3 minutes until just wilted. The greens should still have some vibrancy not be completely collapsed.
- Season to taste：
- Taste the stew and season with salt and pepper as needed. Let it sit for a few minutes off the heat to let the flavors settle.
- Finish and serve：
- Ladle the hot stew into bowls. Scatter fresh parsley on top and serve with lemon wedges for squeezing at the table.
Save to Pinterest This stew has become my comfort food of choice whenever I need something that feels like a hug in a bowl. There is something about the combination of creamy beans and warming spices that just works.
Making It Your Own
Once you have made this stew a few times you will start to see how adaptable it really is. I sometimes add a diced zucchini in summer or throw in some chopped celery in spring. The spice blend can be adjusted to your taste too more paprika for smokiness or extra cumin for earthiness.
Serving Suggestions
While this stew is satisfying on its own I love serving it with crusty bread for soaking up the flavorful broth. A simple green salad with a bright vinaigrette cuts through the richness perfectly. For a more substantial meal try serving it over cooked farro or brown rice.
Storage and Meal Prep
This stew keeps beautifully in the refrigerator for up to 5 days and actually tastes better after the flavors have had time to develop. It also freezes well for up to 3 months so consider making a double batch. Just thaw overnight in the refrigerator and reheat gently on the stove.
- Let the stew cool completely before storing to prevent condensation
- Freeze in individual portions for easy weeknight lunches
- Add fresh herbs and a squeeze of lemon after reheating to brighten the flavors
Save to Pinterest There is nothing quite like a steaming bowl of this stew when you need something nourishing and simple. I hope it becomes a regular in your kitchen rotation too.
Recipe Questions & Answers
- → Can I use dried beans instead of canned?
Yes, soak 1 cup dried white beans overnight, then cook until tender before adding to the stew. This will extend the total time by about 1-2 hours.
- → How long does this stew keep in the refrigerator?
Store in an airtight container for up to 4-5 days. The flavors actually improve after a day or two as the ingredients meld together.
- → Can I freeze this Mediterranean stew?
Absolutely. Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
- → What can I serve with this stew?
Crusty bread, warmed pita, or over cooked grains like farro, quinoa, or brown rice. A simple green salad complements the hearty flavors nicely.
- → How can I make this stew more protein-rich?
Add chopped firm tofu, stir in some cooked lentils, or serve with a dollop of Greek yogurt or tahini for extra protein and creaminess.
- → Can I make this in a slow cooker?
Sauté the onion, garlic, and spices first, then transfer everything to your slow cooker. Cook on low for 4-6 hours or high for 2-3 hours until vegetables are tender.