Tuscan White Bean Stew

A hearty and flavorful Tuscan white bean stew made with cannellini beans, fresh herbs, and crispy garlic croutons — perfect for a cozy meal.

Active Time

90 mins

Total Time

90 mins

Total Servings

6 Serves

How to Make It

1. Step

To make the croutons, heat 1 tablespoon olive oil in a large frying pan over medium heat.

2. Step

Add the garlic quarters and sauté for 1 minute. Remove from heat and let sit for 10 minutes to infuse the oil.

3. Step

Discard the garlic pieces. Return the pan to medium heat, add bread cubes, and sauté until lightly browned, about 3 to 5 minutes. Set croutons aside.

4. Step

In a large pot, combine the white beans, water, 1/4 teaspoon salt, and bay leaf. Bring to a boil, then reduce heat and simmer partially covered for 60-75 minutes until beans are tender.

5. Step

Drain the beans, reserving 1/2 cup of the cooking liquid. Remove and discard the bay leaf.

6. Step

In a small bowl, mash 1/2 cup of the cooked beans with the reserved liquid to form a paste. Stir the paste back into the cooked beans.

7. Step

In the same pot, heat 2 tablespoons olive oil over medium-high heat.

8. Step

Add onions and carrots; sauté until carrots are tender-crisp, about 6-7 minutes.

9. Step

Add the garlic and cook for another minute.

10. Step

Stir in the remaining 1/4 teaspoon salt, black pepper, chopped rosemary, bean mixture, and vegetable stock.

11. Step

Bring to a boil, then reduce heat and simmer for 5 minutes.

12. Step

Ladle the stew into bowls, top with croutons, garnish with fresh rosemary sprigs, and serve immediately.

Ingredients

2 cups dried cannellini or other white beans, rinsed, soaked overnight, and drained
6 cups water
1/2 teaspoon salt, divided
1 bay leaf
2 tablespoons olive oil
1 cup coarsely chopped yellow onion
3 carrots, peeled and coarsely chopped
6 cloves garlic, chopped
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh rosemary
6 sprigs fresh rosemary (for garnish)
1 1/2 cups vegetable stock or broth