{Winter} White Bean Stew Print Recipe Print Recipe

{photographed by With Style & Grace}

Now that we’ve welcomed fall and are slowly making our way into the winter months, at least in some parts of the country, I decided to give this {winter} white bean stew a try. I go through phases with food and right now, it’s all about beans – black, white, butter, kidney, etc., you name it & I’ll eat it. I know what you’re thinking, and yes, my poor husband – tmi? and we’re moving on… My sister, the super star athlete stayed with us the night before her ½ marathon and being conscious to her food allergies, I decided that this would be a nice hearty pre-race meal. I served this dish with a white fish {addt’l protein for the super star}, rustic French bread {great for dipping} and a bottle of Prosecco {for obvious reasons}. This was the only occasion that she denied a glass of bubbly. Understandable, of course. My husband and I ate this for lunch and dinner the rest of the week, sometimes adding chicken sausage for additional protein. If you’re wondering where to find this, it’s filed under “favorites”.

It’s one of those meals that you can easily throw together after a long day at work and then the added bonus; it’s healthy – which means there’s room for that slice of pumpkin pie.

White Bean Soup Recipe

{adapted by the Vegan Foodie}


2 15.5 cans of white beans – I used a combination of cannelini & butter beans
2 tablespoons Extra Virgin Olive Oil
1 large onion, chopped
2 small carrots diced
1 stalk of celery, diced
4 garlic cloves minced
28 oz can of whole tomatoes
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon dried rosemary
1 cup of vegetable broth or more if needed
1/4 cup of olives, pitted and chopped
2 tablespoons Capers with some brine
1/2 cup chopped sun dried tomatoes
Salt and Pepper to taste


In your dutch oven (or medium pot), heat olive oil over medium heat. Add the onions and saute for about 5 minutes. Add carrots and celery, saute until onions are translucent. Add the garlic, saute for about a minute. Add tomatoes, herbs, salt + pepper and cook for 5 minutes until tomatoes break down. Add sun dried tomatoes, beans (after rinsing), vegetable broth and bring to a boil. Reduce to a simmer once it’s started to boil. Simmer for 10-15 minutes. If it appears to be dry, you may add more vegetable broth. Lastly, add capers and olives. Stir well and cook for another 3-4 minutes.

Serve with a loaf of rustic bread {warm} & enjoy!

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  • http://www.cupcakesandcutlery.blogspot.com Sharon Garofalow

    Your food photography is so great. These posts always make me really hungry. 🙂

  • Nicole Dascenzo Reid

    Hey Lisa- Made this for some friends on Saturday! It was wonderful!

  • http://www.withstyle.me With Style and Grace

    Oh, I’m so happy it all worked out & everyone enjoyed the stew!!