Creamy White Bean and Herb Vegetable Stew

Quick Recipe Version (TL;DR)

• Yield: 6 servings (about 8 cups)
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Quick Ingredients

• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, diced (about 2 cups)
• 3 medium carrots, diced (about 1 1/2 cups)
• 3 celery ribs, diced (about 1 cup)
• 5 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika (optional)
• 6 cups low-sodium vegetable broth
• 2 (15 oz) cans cannellini beans, drained and rinsed (about 3 cups beans)
• 1 bay leaf
• 6 sprigs fresh thyme
• 1 small sprig fresh rosemary (about 4 inches)
• 2 tbsp fresh parsley, chopped, plus more for serving
• 1 tbsp fresh lemon juice (about 1/2 lemon)

Do This

• 1) Sauté onion, carrots, and celery in olive oil over medium heat until softened, about 8–10 minutes.
• 2) Add garlic and tomato paste; cook 1–2 minutes until fragrant and slightly darkened.
• 3) Add broth, beans, bay leaf, thyme, rosemary, salt, pepper (and paprika if using). Bring to a boil, then reduce to a gentle simmer.
• 4) Simmer partially covered for 25 minutes, stirring occasionally.
• 5) Blend or mash about 2 cups of the stew until creamy, then stir back in to thicken.
• 6) Simmer uncovered 8–10 minutes to reach a thick, spoon-coating consistency.
• 7) Remove herb stems and bay leaf; stir in parsley and lemon juice. Taste and adjust seasoning.

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Why You’ll Love This Recipe

• Thick and creamy without cream: Blending a portion of the beans creates a rich, satisfying texture.
• Big flavor from simple ingredients: Onion, garlic, tomato paste, and fresh herbs build depth fast.
• Weeknight-friendly: Pantry beans + everyday vegetables = a hearty dinner in about an hour.
• Great leftovers: It thickens even more overnight and reheats beautifully.

Grocery List

• Produce: yellow onion, carrots, celery, garlic, fresh thyme, fresh rosemary, fresh parsley, lemon
• Dairy: none required (optional: grated Parmesan for serving)
• Pantry: extra-virgin olive oil, tomato paste, low-sodium vegetable broth, cannellini beans (2 cans), bay leaf, kosher salt, black pepper, smoked paprika (optional)

Full Ingredients

Vegetables and Aromatics

• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, diced (about 2 cups)
• 3 medium carrots, peeled and diced (about 1 1/2 cups)
• 3 celery ribs, diced (about 1 cup)
• 5 garlic cloves, minced

Stew Base

• 2 tbsp tomato paste
• 6 cups low-sodium vegetable broth
• 2 (15 oz) cans cannellini beans, drained and rinsed (about 3 cups beans)
• 1 bay leaf
• 6 sprigs fresh thyme
• 1 small sprig fresh rosemary (about 4 inches)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 1/2 tsp smoked paprika (optional, for a subtle smoky depth)

Finish and Serve

• 2 tbsp fresh parsley, chopped, plus more for serving
• 1 tbsp fresh lemon juice (about 1/2 lemon)
• Optional for serving: grated Parmesan, crusty bread, or a drizzle of extra-virgin olive oil

Step-by-Step Instructions

Step 1: Prep your vegetables and herbs

Dice the onion, carrots, and celery into small, even pieces so they cook at the same pace. Mince the garlic. Tie the thyme and rosemary together with kitchen twine if you like (it makes them easier to remove later), or just plan to fish out the stems after simmering. Chop the parsley and set it aside for the end.

Step 2: Sauté the vegetables until sweet and tender

Set a large Dutch oven or heavy soup pot over medium heat. Add 2 tablespoons olive oil. Once the oil shimmers, add the onion, carrots, and celery.

Cook for 8–10 minutes, stirring occasionally, until the onion is translucent and the vegetables have softened. This step builds a sweet, savory foundation, so don’t rush it.

Step 3: Bloom the garlic and tomato paste

Add the minced garlic and cook for 30 seconds, stirring constantly so it doesn’t scorch.

Add 2 tablespoons tomato paste and cook for 1–2 minutes, stirring and scraping the bottom of the pot. You’re looking for the paste to darken slightly and smell rich and toasty (this deepens the stew’s flavor).

Step 4: Add broth, beans, and herbs, then bring to a simmer

Pour in 6 cups vegetable broth and stir well, scraping up any browned bits on the bottom of the pot.

Add the rinsed beans, bay leaf, thyme, rosemary, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and smoked paprika if using. Increase heat to bring the stew to a boil, then reduce to a gentle simmer (low to medium-low).

Step 5: Simmer until the vegetables are very tender

Simmer for 25 minutes, partially covered, stirring every few minutes to prevent sticking. The carrots and celery should be fully tender when you taste them.

If the stew is bubbling too vigorously, lower the heat. You want a steady, gentle simmer so the beans stay intact and creamy.

Step 6: Make it creamy and thick (no dairy needed)

For a thick, satisfying stew texture, remove about 2 cups of the stew (include beans and some broth) and blend until smooth using a blender. Alternatively, use an immersion blender right in the pot and pulse briefly, blending only part of the stew so you still have plenty of whole beans and vegetables.

Stir the blended portion back into the pot. Continue simmering uncovered for 8–10 minutes, stirring often, until the stew looks thicker and coats a spoon.

Step 7: Finish with fresh herbs and lemon, then adjust seasoning

Turn off the heat. Remove and discard the bay leaf and the woody herb stems (thyme and rosemary).

Stir in 2 tablespoons chopped parsley and 1 tablespoon lemon juice. Taste and adjust with more salt and pepper as needed. Serve hot, with extra parsley on top and crusty bread on the side if you like.

Pro Tips

• Blend in batches safely: If using a countertop blender, don’t fill it more than halfway with hot soup, and vent the lid (cover with a towel) to prevent pressure buildup.
• Control thickness at the end: Simmer uncovered to thicken, or add an extra splash of broth if it gets thicker than you like.
• Salt in layers: Add the initial salt early, then fine-tune after simmering (broth and beans vary a lot in saltiness).
• Fresh herbs matter here: The thyme and rosemary perfume the broth; the parsley and lemon at the end keep it bright and not heavy.
• For extra richness: Stir in 1 tablespoon olive oil at the end, or top each bowl with a small drizzle.

Variations

• Spicy version: Add 1/4 teaspoon crushed red pepper flakes with the garlic, or finish each bowl with chili oil.
• Extra-vegetable version: Add 2 cups chopped kale or baby spinach during the last 5 minutes of simmering (until just wilted).
• Herb swap: Use fresh sage instead of rosemary (1 small sprig), or add 1 teaspoon fresh chopped oregano at the end.

Storage & Make-Ahead

Cool the stew to room temperature (within 2 hours), then store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring often and adding a splash of broth or water as needed (it thickens as it sits). This stew also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Approximate, based on 6 servings: 290 calories, 8 g fat, 43 g carbohydrates, 12 g protein, 11 g fiber, 650 mg sodium.