Tuscan Bean Vegetable Stew
Equipment
- Knife
- Large pot or Dutch oven
- Wooden spoon
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 2 cloves garlic minced
- 1 zucchini chopped
- 1 yellow bell pepper chopped
- 1 28 oz can diced tomatoes, undrained
- 2 cups vegetable broth
- 1 15 oz can cannellini beans, rinsed and drained
- 1 15 oz can kidney beans, rinsed and drained
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ cup fresh parsley chopped
- Salt to taste
- Black pepper to taste
Instructions
- Heat the olive oil in a large Dutch oven over medium heat.
- Cook the onion, carrots, and celery for about 5 minutes until softened.
- Add the garlic and cook for another minute.
- Stir in the diced tomatoes, vegetable broth, oregano, and thyme.
- Bring the stew to a gentle simmer.
- Add the cannellini beans, kidney beans, zucchini, and yellow bell pepper.
- Season with salt and black pepper.
- Cover and simmer for 45 minutes until the vegetables are tender.
- Stir in the fresh parsley just before serving.
- Serve hot.
Notes & Wine Advice
Recipe Notes
This stew tastes even better the next day after the herbs have fully infused the broth. Add chopped kale or spinach during the final few minutes for extra nutrients and color. For a thicker stew, mash a few of the beans before serving and stir them back into the pot. Serve with crusty Italian bread or toasted sourdough to soak up the flavorful broth.Wine Advice
A classic Chianti Classico pairs beautifully with the tomatoes, herbs, and hearty beans. A fresh Vermentino is an excellent white wine alternative for this rustic Italian stew.Nutrition values
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About This Recipe
Tuscan Bean Vegetable Stew is a rustic Italian-inspired recipe filled with cannellini beans, kidney beans, garden vegetables, tomatoes, and fragrant Mediterranean herbs. Slow simmering allows the vegetables to become tender while the beans absorb the rich tomato broth, creating a hearty and satisfying meal. Naturally rich in plant-based protein and fiber, this comforting stew is perfect for family dinners, meal prep, or anyone looking for a wholesome vegan recipe packed with classic Tuscan flavors.
Why You’ll Love Tuscan Bean Vegetable Stew
This italian bean stew is simple to prepare using everyday pantry ingredients and fresh vegetables. Cannellini beans and kidney beans provide plenty of protein and texture, while oregano, thyme, parsley, and tomatoes create a wonderfully balanced Mediterranean flavor. If you enjoy wholesome meals, browse our Stew Recipes, Vegetable Recipes, Vegan Recipes, Italian Recipes, and Main Course Recipes.
How To Make Italian Bean Stew
Begin by gently cooking the onion, carrots, celery, and garlic to build a flavorful base. Add the tomatoes, broth, herbs, beans, and fresh vegetables before simmering everything together until perfectly tender. Stir in the parsley just before serving to add freshness and color. Tuscan Bean Vegetable Stew becomes even more flavorful after resting for a few minutes before serving.
Serving Tuscan Bean Vegetable Stew
Serve this italian bean stew with warm crusty bread, garlic bread, focaccia, or a crisp green salad. Finish each bowl with freshly chopped parsley and a drizzle of extra virgin olive oil for an authentic Tuscan touch.
Storage Tips
Store leftover Tuscan Bean Vegetable Stew in an airtight container in the refrigerator for up to four days. Freeze individual portions for up to three months for convenient homemade meals. For additional food storage guidance, visit the FDA Food Safety website.
This hearty Italian stew proves that simple vegetables, beans, and herbs can create a nourishing meal full of comforting flavor. It’s an easy recipe you’ll enjoy making throughout every season.