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White Bean Stew in blue ceramic dish on a white background

White Bean Stew

No time for a complex meal? No problem. This vegan White Bean Tomato Stew is a simple and satisfying dish that doesn't skimp on flavor. It's healthy, hearty and absolutely delicious. Plus, it's made with the ingredients you're likely have on hands.
Course Entree, Main Course
Cuisine European
Diet Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Inactive 8 hours
Total Time 9 hours 35 minutes
Servings 4
Calories 252kcal
Author Iryna


  • 1 c dry Cannellini beans or 2 (15-oz) cans Cannellini beans, drained and rinsed
  • 12 c water
  • 2 tablespoon olive oil
  • 1 large onion finely minced
  • 3 cloves garlic chopped
  • 1 red bell pepper chopped
  • 1 c tomato juice
  • 1 teaspoon Italian seasoning
  • teaspoon cayenne pepper or more
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoon parsley chopped


Soak the beans for the stew

  • Rinse your Cannellini beans and add them to a large bowl. Fill the bowl with 6 c of water and leave it for at least 8 hours to expand.

Cook the beans

  • Drain the expanded beans. Fill a large pot with 6 cups of water, add beans and bring to a boil. Reduce to a simmer and cook on a medium low heat for 60-90 minutes until beans are tender. 15 minutes before the beans are ready, stir in ½ teaspoon of salt. Drain the beans.

Sauté the onion and garlic

  • Heat olive oil in a large non-stick pan and over a medium heat. Add onion and sauté stirring occasionally for 5-7 minutes until the onion is translucent. Stir in garlic and cook for 30 more seconds.

Add bell pepper and beans

  • Add bell pepper, beans, tomato juice, Italian seasoning, cayenne pepper, the remaining ½ teaspoon of salt and pepper. Bring the stew to a boil and give everything a nice stir. Reduce the heat to medium-low, cover the pan with a lid and cook for 20 minutes.
  • Turn off the heat, sprinkle white bean stew with a parsley and serve with some crusty bread or rice.


  • Beans. Although in this white bean stew recipe I used Cannellini beans, you can also prepare it with Great Northern Beans. They have similar taste and nutritional profile. Although Great Northern Beans are slightly smaller in size. When cooking white beans, don't forget to salt them. Properly salted beans retain their shape better and develop a more delicious and balanced flavor; 
  • Italian seasoning. You can actually use any dry herbs that you have. If you don't have Italian seasoning, you can throw in dry oregano, thyme or even rosemary;
  • Bell pepper. Although red bell pepper makes for a pretty red colored stew, yellow or orange bell peppers will work here as well
  • Cayenne pepper. You can replace it with ¼ teaspoon of red pepper flakes.
  • Tomato juice. If at any point, there's not enough liquid in a stew, you can add more tomato juice.


Calories: 252kcal | Carbohydrates: 36.1g | Protein: 12.1g | Fat: 7.9g | Saturated Fat: 1.1g | Cholesterol: 1mg | Sodium: 760mg | Potassium: 904mg | Fiber: 12.8g | Sugar: 6g | Calcium: 88mg | Iron: 4mg