Turkey and White Bean Stew with Herbs and Vegetables

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Quick Ingredients

• 2 tbsp olive oil
• 1 1/2 lb (680 g) boneless skinless turkey thighs, cut into 1-inch pieces
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 3 medium carrots, sliced 1/4-inch thick (about 1 1/2 cups)
• 4 garlic cloves, minced
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 2 bay leaves
• 6 cups (1.4 L) low-sodium turkey or chicken broth
• 2 cans (15 oz / 425 g each) cannellini beans, drained and rinsed
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley

Do This

• 1) Brown turkey in olive oil over medium-high heat (6–8 minutes); transfer to a plate.
• 2) Sauté onion and carrots with a pinch of salt (6–7 minutes); add garlic (30 seconds).
• 3) Stir in thyme, rosemary, and bay leaves (15 seconds).
• 4) Add broth; scrape the pot. Return turkey and simmer covered on low (20 minutes).
• 5) Stir in beans and simmer uncovered (10–12 minutes) until turkey is tender and broth is lightly thickened.
• 6) Finish with lemon juice and parsley; adjust salt and pepper.

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Why You’ll Love This Recipe

• Hearty but not heavy: a bright, herb-scented broth with plenty of beans and vegetables.
• Tender turkey pieces that stay juicy thanks to a gentle simmer.
• One-pot cooking makes cleanup easy and flavor big.
• Great for meal prep: it reheats beautifully for lunches and quick dinners.

Grocery List

• Produce: 1 medium yellow onion, 3 medium carrots, 4 garlic cloves, 1 lemon, 1 small bunch fresh parsley
• Dairy: Optional: Parmesan cheese (to add a rind while simmering, or to grate on top)
• Pantry: Olive oil, kosher salt, black pepper, dried thyme, dried rosemary, 2 bay leaves, 2 cans cannellini beans (15 oz each), low-sodium turkey or chicken broth (6 cups)

Full Ingredients

Turkey

• 1 1/2 lb (680 g) boneless skinless turkey thighs, cut into 1-inch (2.5 cm) pieces
• 1 1/2 tsp kosher salt (use 1 tsp if your broth is salted), plus more to taste
• 1/2 tsp freshly ground black pepper

Stew Base

• 2 tbsp olive oil
• 1 medium yellow onion, diced (about 1 1/2 cups / 225 g)
• 3 medium carrots, peeled and sliced 1/4-inch thick (about 1 1/2 cups / 180 g)
• 4 garlic cloves, minced
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 2 bay leaves

Broth and Beans

• 6 cups (1.4 L) low-sodium turkey broth or chicken broth
• 2 cans (15 oz / 425 g each) cannellini beans, drained and rinsed
• Optional: 1 Parmesan rind (adds savory depth without making the stew heavy)

To Finish

• 1 tbsp fresh lemon juice (about 1/2 lemon)
• 2 tbsp fresh parsley, finely chopped
• Optional: extra black pepper, to taste

Step-by-Step Instructions

Step 1: Prep the ingredients

Dice the onion, slice the carrots, and mince the garlic. Cut the turkey thighs into 1-inch pieces so they cook evenly and stay tender. Drain and rinse the cannellini beans.

This stew moves quickly once you start cooking, so having everything ready at the stove makes it feel effortless.

Step 2: Brown the turkey for flavor

Place a large Dutch oven or heavy soup pot (at least 5 to 6 quarts) over medium-high heat. Add 2 tbsp olive oil. When the oil shimmers, add the turkey in a single layer and sprinkle with 1 1/2 tsp kosher salt and 1/2 tsp black pepper.

Cook for 6 to 8 minutes, stirring occasionally, until the turkey is lightly browned on the outside (it does not need to be cooked through yet). Transfer turkey to a plate and set aside.

Step 3: Sauté the onions and carrots

Reduce heat to medium. Add the diced onion and sliced carrots to the same pot (no need to wipe it out). Cook for 6 to 7 minutes, stirring often, until the onion softens and turns translucent and the carrots begin to sweeten.

Add the minced garlic and cook for 30 seconds, just until fragrant.

Step 4: Bloom the herbs

Stir in 1 tsp dried thyme, 1/2 tsp dried rosemary, and 2 bay leaves. Cook for about 15 seconds to wake up the dried herbs.

Step 5: Add broth and simmer until the turkey is tender

Pour in 6 cups (1.4 L) broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot (that’s flavor). Return the browned turkey (and any juices on the plate) to the pot.

If using a Parmesan rind, add it now. Bring the stew to a gentle simmer, then reduce heat to low, cover, and simmer for 20 minutes.

Step 6: Add the beans and finish the stew

Stir in the drained, rinsed cannellini beans. Keep the stew at a gentle simmer uncovered for 10 to 12 minutes, stirring occasionally, until the turkey is cooked through and tender and the broth looks slightly thicker.

Temperature check: Turkey should reach an internal temperature of 165°F (74°C) in the thickest pieces.

Step 7: Brighten and serve

Remove and discard the bay leaves (and Parmesan rind, if used). Stir in 1 tbsp lemon juice and 2 tbsp chopped fresh parsley. Taste and adjust with more salt and pepper if needed.

Ladle into bowls and serve hot. This stew is excellent with crusty bread or a simple green salad.

Pro Tips

• Choose turkey thighs for tenderness: Thigh meat stays juicy and forgiving during simmering. If you use turkey breast, keep the simmer gentle and check for doneness early to avoid dryness.
• Keep it a gentle simmer: Fast boiling can make turkey tough and can break beans apart too much. Aim for small bubbles and occasional movement.
• Control thickness: For a slightly thicker stew without cream, mash about 1/2 cup of the beans against the side of the pot, then stir back in.
• Season at the end: Broths vary a lot in saltiness. Start with the listed salt, then fine-tune after the beans have simmered.
• Don’t skip the lemon: That small splash at the end makes the herbs taste fresher and the broth taste more “alive.”

Variations

• Greens version: Stir in 3 packed cups (90 g) baby spinach during the last 2 minutes of cooking until just wilted.
• Smoky version: Add 1/2 tsp smoked paprika with the dried herbs for a subtle campfire-like depth.
• Use leftover turkey: If using cooked leftover turkey, skip browning. Sauté the vegetables, simmer broth with herbs for 20 minutes, then add beans and chopped cooked turkey and warm through for 8 to 10 minutes.

Storage & Make-Ahead

Cool stew to room temperature (within 2 hours), then refrigerate in airtight containers for up to 4 days. Reheat gently on the stovetop over medium-low heat until steaming hot and the turkey reaches 165°F (74°C). You can also microwave covered, stirring halfway through.

To freeze, portion into freezer-safe containers, leaving a little headspace. Freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat as above. The beans may soften slightly after freezing, but the stew will still taste great.

Nutrition (per serving)

Approximate, based on 6 servings: 360 calories, 33 g protein, 32 g carbohydrates, 12 g fat, 8 g fiber, 680 mg sodium.