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Creamy Tomato White Bean Stew

A hearty, comforting stew with tender white beans, fresh spinach, and rich tomato cream sauce perfect for cozy meals.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: Mediterranean, Vegetarian
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cans (15 oz each) cannellini beans drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 0.5 cup heavy cream
  • 4 cups fresh spinach leaves
  • 2 tbsp olive oil
Seasonings
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 0.5 tsp salt or to taste
  • 0.25 tsp black pepper
  • 0.25 tsp red pepper flakes optional
  • 2 tbsp fresh parsley chopped for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Can opener
  • Measuring cups and spoons

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook for 3-4 minutes until softened.
  2. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly.
  3. Add diced tomatoes with juice and cook for 2-3 minutes, allowing liquid to evaporate slightly.
  4. Add beans, broth, oregano, basil, salt, pepper, and red pepper flakes. Stir to combine.
  5. Bring to a boil, then reduce heat and simmer for 15-20 minutes until thickened slightly.
  6. Slowly stir in heavy cream and simmer for 2-3 minutes to heat through.
  7. Add spinach leaves and stir until wilted, about 1-2 minutes.
  8. Taste and adjust seasoning. Serve hot garnished with fresh parsley.

Notes

This stew tastes even better the next day! Store in refrigerator up to 5 days or freeze up to 3 months. For dairy-free version, substitute coconut milk for heavy cream.