Best Quick White Bean Stew Today Show Recipes

BEAN STEW

Bean Stew image

This white bean stew is a classic recipe that will fill your belly and warm you right up! With the insanely delicious flavor, this hearty stew will be your guests' favorite and fly off the table!

Provided by Alyssa Rivers

Categories Dinner

Time 45m

Number Of Ingredients 14

Ingredients

2 Tablespoon olive oil
1/2 onion, diced
3 whole carrots, peeled, chopped
2 ribs celery, diced
2 teaspoon garlic, minced
3 Tablespoon tomato paste
1 1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 1/2 Tablespoon dried Italian Seasoning
4 cups vegetable broth
1 (14 ounce) can diced tomatoes
1 large potato, peeled, chopped
3 (15 ounce) cans white beans ((drained and rinsed))
fresh parsley for garnish

Steps:

In a large pot over medium-high heat, add olive oil, onions, carrots, and celery. Cook and stir for about 8 minutes to soften the vegetables.
Add the garlic, tomato paste, dried Italian Seasoning, salt, and pepper. Cook and stir for 1 minute.
Pour in the vegetable broth, diced tomatoes (with liquid), potato, and white beans (drained and rinsed). Stir to combine, cover with a lid, and simmer for 20 minutes.
Garnish with fresh parsley and serve with a side of French bread!

Nutrition Facts : ServingSize 1 cup, Calories 65 kcal, Carbohydrate 6 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 1272 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 4 g

ITALIAN WHITE BEAN AND SAUSAGE STEW

Italian White Bean and Sausage Stew image

This comforting and substantial white bean and sausage stew is a soup that eats like a meal! Browning the sausage in a dry pan creates a beautiful fond that adds rich flavor. With beans, greens, and sausage, this stew is incredibly nutritious and warms you from the inside out. Serve with a hunk of crusty Italian bread.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Stews

Time 9h45m

Yield 6

Number Of Ingredients 13

Ingredients

1 ½ cups dry cannellini beans
4 (6 ounce) Italian sausage links with garlic and fennel
1 cup chopped yellow onion
⅓ cup dry white wine
1 teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
1 bay leaf
6 cups water, or to taste
1 teaspoon salt, plus more to taste
4 cups chopped kale
1 tablespoon extra-virgin olive oil, or to taste
6 tablespoons grated Parmigiano-Reggiano cheese, or to taste
6 pinches red pepper flakes

Steps:

Soak beans in cold water, 8 hours to overnight.
Drain beans and set aside.
Make a cut down the center of each sausage and peel off the casing. Transfer sausage into a dry soup pot over medium-high heat. Brown sausage, while breaking it up into small pieces with a wooden spoon, 5 to 7 minutes. Cook and stir until juices start to caramelize and stick to the bottom of the pan, creating a fond, 3 to 5 minutes.
Add onion and stir to coat in the rendered sausage fat. Cook until onion starts to turn translucent, about 5 minutes. Add white wine to deglaze the pot. Add black pepper, red pepper flakes, bay leaf, and water.
Add drained beans, increase heat to high, and bring to a boil. Once boiling, reduce heat to medium-low and simmer for 30 minutes. Add salt and continue to simmer until beans are tender, about 30 more minutes. Taste beans to be certain they are perfectly cooked.
Smash about 1/4 of the beans with a potato masher to give the stew a creamy texture if desired. Stir in chopped kale, increase heat to medium, and cook until tender, 10 to 15 minutes. Taste and adjust salt.
Ladle hot soup into bowls, drizzle with olive oil, and sprinkle with Parmigiano-Reggiano cheese and a pinch of red pepper flakes.

Nutrition Facts : Calories 668.5 calories, Carbohydrate 42.6 g, Cholesterol 75 mg, Fat 38.6 g, Fiber 1.9 g, Protein 36.2 g, SaturatedFat 13.1 g, Sodium 1989.1 mg, Sugar 2.5 g