White Bean Stew
This white bean stew is rustic, hearty, and deeply satisfying - cannellini beans simmered in a rosemary- and sage-scented cherry tomato broth, finished with a generous topping of grated Pecorino, lemon zest, fresh parsley, and a drizzle of extra virgin olive oil. It's simple Italian cooking at its best - a handful of good ingredients, one pot, and about 25 minutes.
Honestly, it's the garnishes that we finish the stew off with that take it from good to extraordinary - the salty Pecorino, bright lemon zest, peppery chili flakes, and a good quality extra virgin olive oil on top transform a pretty simple bean stew into something that feels like a proper hearty dish.
If you love hearty bean meals, try my white bean soup for a lighter, brothier version, ribollita for a traditional Tuscan bean soup, or my creamy butter beans for a cheesier option. For more Italian-inspired dinners, my pasta e ceci and garlic Parmesan beans are both reader favorites.
Why You'll Love This Recipe
I've got a few white bean recipes on the blog, but this stew is the one I make when I want something that feels a bit more substantial and without any fuss. It's thicker and heartier than my white bean soup, and simpler than my ribollita.
The recipe itself is very simple and Italian-inspired in flavor, with the lovely canned cherry tomatoes (although use fresh if they're in season!), rosemary, and sage. Then the garnish does the magic. Every element on top - the Pecorino, lemon, parsley, oil, chili - earns its place, and the contrast of the warm, earthy stew with the bright, sharp toppings is what makes you want to eat the whole pot.
Ingredient Notes
Here are some notes on the key ingredients. The full quantities are in the recipe card at the bottom of this page.
For the Stew
- Cannellini beans: The double tin gives you a properly hearty, bean-packed stew rather than a brothy soup with a few beans floating in it. Butter beans also work but are larger and creamier.
- Canned cherry tomatoes: Cherry tomatoes burst and release their sweet juices as the stew simmers, giving a fresher, brighter flavor than regular chopped tomatoes. If you can't find tinned cherry tomatoes, halved fresh cherry tomatoes work too.
- Vegetable stock: Combined with the cherry tomatoes, this creates the broth. Adjust the amount for a thicker or thinner stew.
- Tomato paste: Cooked off in the pan until it darkens for a deeper, more concentrated tomato base.
- Red wine vinegar: Used to deglaze the pan after the tomato paste, adding a bright, tangy note that lifts the whole stew. Don't skip this - it's doing quiet but important work to really elevate the whole dish.
- Rosemary and sage: 2 sprigs of rosemary and 3-4 sage leaves. These give the stew its classic Italian character and infuse the broth while it simmers away. Fresh herbs are essential here - dried ones don't give the same depth. Remove the rosemary sprigs and sage before serving - alternatively, you could finely dice the herbs and stir them into the stew if you prefer.
- Onion and garlic: One white onion, diced, and three garlic cloves, minced.
For the Garnish
The garnish is not optional - it's what makes this stew special! Don't skip it.
- Pecorino cheese: Adds a salty, tangy, savory finish. Parmesan works too, but Pecorino has a sharper bite.
- Lemon: Zest and juice of one lemon. The zest adds bright, citrusy aroma, and the juice cuts through the richness of the beans and olive oil.
- Fresh parsley: Adds freshness and color.
- Extra virgin olive oil: A generous drizzle. Use the good stuff - this is a finishing oil, and you'll really taste the quality.
- Red pepper flakes: A pinch for gentle heat - feel free to add more to the stew itself if you like a bit of spice.
How to Make This White Bean Stew
Step 1: Sauté the Onion
Heat the olive oil in a large pot and add the diced onion. Sauté for 5-6 minutes, stirring often, until the onion begins to soften.
Step 2: Add Garlic and Tomato Paste
Add the minced garlic and cook for another minute or two. Stir in the tomato paste and cook for 1-2 minutes until it darkens and becomes fragrant.
Step 3: Deglaze
Add the red wine vinegar to deglaze the pan, scraping up any caramelized bits from the bottom. Let it bubble for a few seconds.
Step 4: Simmer the Stew
Add the cherry tomatoes, drained cannellini beans, vegetable stock, rosemary sprigs, and sage leaves. Season with salt and pepper.
Leave to simmer for 5-10 minutes until the cherry tomatoes have burst and the broth has thickened slightly. Mash a few of the beans to thicken the stew.
Step 5: Garnish and Serve
Remove the rosemary sprigs. Ladle into bowls and top generously with grated Pecorino, lemon zest, a squeeze of lemon juice, chopped parsley, a drizzle of extra virgin olive oil, and a pinch of red pepper flakes. Serve with crusty bread.
Expert Tips
- Cook the tomato paste properly: Don't just stir it in and move on. Cooking it for 1-2 minutes until it darkens concentrates the flavor and removes the raw, tinny taste.
- The red wine vinegar deglaze is essential: It lifts all the caramelized tomato paste from the bottom of the pan and adds a bright acidity that balances the earthy beans. Without it, the stew can taste flat.
- Use cherry tomatoes, not regular chopped: Canned cherry tomatoes burst and release sweeter, fresher juice than regular chopped tomatoes - and are perfect all year round. However, feel free to use fresh cherry tomatoes if they're in seaosn, or regular canned chopped tomatoes if you can't find cherry tomatoes.
- The garnish IS the recipe: A bowl of bean stew without the Pecorino, lemon, parsley, oil, and chili is fine. With all five, it's extraordinary. Every element adds a different dimension - salt, brightness, freshness, richness, heat. Don't skip them.
- Use fresh rosemary and sage: Dried herbs don't give the same depth here. The fresh herbs infuse the broth as it simmers and give the stew its Italian character.
What to Serve with White Bean Stew
- Thick, crusty bread for mopping up the broth (essential)
- Garlic bread or bruschetta
- A simple green salad
- Over toast for a heartier lunch
Storage
- Refrigerator: Store for up to 4-5 days. The flavors improve overnight - this is one of those recipes that genuinely tastes better the next day.
- Freezer: Freeze in portions for up to 3 months. Defrost overnight and reheat on the stove.
- Reheating: Reheat gently on the stove. Add a splash of water or stock if it's thickened. Add fresh garnish when serving - the lemon, parsley, and oil should always be added fresh.
FAQs
Yes! Butter beans are larger and creamier. They'll give the stew a slightly different texture, but the flavor works just as well. Haricot beans are also a good option.
You can, but canned cherry tomatoes give a sweeter, fresher result. If using regular chopped tomatoes, add a pinch of sugar to compensate.
The stew base is vegan. Skip the Pecorino or use nutritional yeast, and it's fully plant-based.
Mostly thickness. A stew has less liquid, is thicker, and is more about the solid ingredients. A soup has more broth. This recipe sits in the hearty stew territory - thick, saucy, and substantial.
White Bean Stew
Ingredients
- 1 tablespoon olive oil
- 1 white onion diced
- 3 garlic cloves minced
- 1 tablespoon tomato paste
- 1 tablespoon red wine vinegar
- 800 g canned cannellini beans drained and rinsed
- 400 g canned cherry tomatoes
- 400 ml vegetable stock
- 2 sprigs rosemary
- 3-4 sage leaves
- Salt and pepper to taste
- Garnish
- 1 lemon zest and juice
- 10 g parsley chopped
- 20 g Pecorino cheese grated
- Extra virgin olive oil to drizzle
- Red pepper flakes
Method
- Heat the oil in your pan, and add the diced onion. Saute for 5-6 minutes, stirring often, until the onion begins to soften.1 tbsp olive oil, 1 white onion
- Add the minced garlic cloves and cook for another minute or two, stirring into the onion mixture.3 garlic cloves
- Add the tomato paste and cook it into the vegetables (~1-2 minutes), then add the red wine vinegar to deglaze the pan.1 tbsp tomato paste, 1 tbsp red wine vinegar
- Add the canned cherry tomatoes, white beans, vegetable stock, rosemary, and sage leaves. Season with salt and pepper, and leave the stew to simmer for 5-10 minutes.800 g canned cannellini beans, 400 g canned cherry tomatoes, 400 ml vegetable stock, 2 sprigs rosemary, 3-4 sage leaves, Salt and pepper
- Serve into bowls and top with the grated Pecorino, lemon zest, a squeeze of lemon juice, fresh parsley, EVOO, and red pepper flakes if using.1 lemon, 10 g parsley, 20 g Pecorino cheese, Extra virgin olive oil, Red pepper flakes
