Slow-Cooked White Bean & Rosemary Stew
A deeply flavorful vegetarian stew where dried beans transform into velvety perfection over hours, embodying the soul of rustic Italian cooking. This italian-inspired vegetarian ready in about 165 minutes pairs dried cannellini beans, vegetable broth, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 295 calories and feeds 4, 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 cup, rinsed dried cannellini beans
- 6 cups vegetable broth
- 2 medium, diced 1/2-inch carrots
- 2 stalks, diced 1/2-inch celery
- 1 medium, finely chopped yellow onion
- 2 sprigs fresh rosemary
- 3 cloves, minced garlic
- 2 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup dried cannellini beans and soak overnight in 4 cups cold water. Drain and transfer to a pot with 6 cups vegetable broth, 2 diced carrots, 2 diced celery stalks, 1 chopped onion, 2 sprigs rosemary, and 3 minced garlic cloves.
- Step 2: Bring to a gentle simmer over medium heat, skimming off any foam that rises to the surface. Reduce heat to low, cover, and simmer for 2.5 hours, adding more broth if needed, until beans are tender but not falling apart.
- Step 3: Remove rosemary sprigs and discard. Stir in 2 tbsp olive oil, 1 tsp sea salt, and 1/2 tsp black pepper. Simmer uncovered for 15 minutes to thicken slightly.
- Step 4: Taste and adjust seasoning, then serve hot with crusty bread.
Frequently asked questions
How long does Slow-Cooked White Bean & Rosemary Stew take to make?
Total time is about 165 minutes (15 min prep + 150 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 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 dried cannellini beans from drying out.
Can I substitute ingredients in 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 Slow-Cooked White Bean & Rosemary Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with Slow-Cooked White Bean & Rosemary Stew?
Italian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
