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A close-up shot of the Tomato White Bean Stew simmering in a Dutch oven, showing the texture of the beans, tomatoes, and kale.

Tomato White Bean Stew: The Easiest, Most Flavorful Recipe

This easy Tomato White Bean Stew is a hearty, healthy, and comforting one-pot meal. Made with pantry staples like cannellini beans and fire-roasted tomatoes, it's a perfect vegetarian dinner that's ready in under an hour.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course, Stew
Cuisine: American, Italian, Mediterranean
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Olive Oil plus more for serving
  • 1 large Yellow Onion chopped
  • 4 cloves Garlic minced
  • 2 tbsp Tomato Paste
  • 1 tsp Dried Oregano
  • 1 sprig Fresh Rosemary
  • 2 sprigs Fresh Thyme
  • 1/4 tsp Red Pepper Flakes optional
  • 4 cups Vegetable Broth low-sodium
  • 1 (28 ounce) can Crushed Tomatoes
  • 1 (15 ounce) can Fire-Roasted Diced Tomatoes undrained
  • 2 (15 ounce) cans Cannellini Beans drained and rinsed
  • 4 cups Kale stems removed and chopped
  • 1 tsp Salt or to taste
  • 1/2 tsp Black Pepper freshly ground

Equipment

  • 1 Large Dutch oven or pot
  • 1 Knife and Cutting Board

Method
 

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and red pepper flakes, cooking for another minute until fragrant.
  2. Stir in the tomato paste, dried oregano, and fresh rosemary and thyme. Cook for 2 minutes, stirring constantly, to toast the herbs and deepen the tomato flavor.
  3. Pour in the vegetable broth, crushed tomatoes, and fire-roasted tomatoes. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 20 minutes to allow the flavors to meld.
  4. Stir in the drained and rinsed cannellini beans. Increase the heat to medium and bring back to a gentle simmer. Add the chopped kale and cook for another 5-10 minutes, or until the kale is wilted and tender.
  5. Season with salt and pepper to your liking. Remove the fresh herb sprigs before serving. Serve hot with a drizzle of olive oil, fresh parsley, and grated Parmesan, if desired.

Notes

Storage: Store leftover stew in an airtight container in the refrigerator for up to 5 days.
Variations: Add browned Italian sausage or pancetta for a meaty version. Stir in a cup of chopped carrots and celery with the onions for extra veggies.
Serving: This stew is best served with crusty bread for dipping.