Authentic Slow-Cooked White Bean & Rosemary Stew
A deeply comforting vegetarian stew where cannellini beans simmer for hours with rosemary and garlic, creating a creamy texture without dairy for a truly honest, soul-warming meal. This mediterranean-inspired vegetarian (dairy-free) ready in about 95 minutes pairs Vegetable stock, (diced into 1/2-inch cubes) Carrots, stalks (diced) Celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 cups (dried, soaked overnight) Cannellini beans
- 4 cups Vegetable stock
- 2 (diced into 1/2-inch cubes) Carrots
- 2 stalks (diced) Celery
- 3 cloves (minced) Garlic
- 2 tbsp (chopped) Fresh rosemary
- 2 tbsp Olive oil
Instructions
- Step 1: In a large pot, heat 2 tbsp olive oil over medium heat. Add 2 diced carrots and 2 diced celery stalks, cooking for 5 minutes until softened but not browned, stirring frequently.
- Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, then add 1.5 cups soaked cannellini beans and 4 cups vegetable stock. Bring to a gentle simmer, skimming off any foam that rises to the surface.
- Step 3: Reduce heat to low, cover partially, and simmer for 1 hour and 15 minutes, stirring occasionally, until beans are tender and the liquid has reduced slightly to a thick, creamy consistency. Stir in 2 tbsp chopped fresh rosemary just before serving, letting it infuse for 2 minutes.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Authentic Slow-Cooked White Bean & Rosemary Stew take to make?
Total time is about 95 minutes (20 min prep + 75 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Authentic Slow-Cooked White Bean & Rosemary Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable stock from drying out.
Can I substitute ingredients in Authentic Slow-Cooked White Bean & Rosemary Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Authentic Slow-Cooked White Bean & Rosemary Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Authentic Slow-Cooked White Bean & Rosemary Stew dairy-free?
Yes — this recipe is tagged dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Very good for a 75-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Okay for a quick meal. I've had better vegetarian dishes though.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
