About this recipe

A hearty, soul-warming Mediterranean-style white bean stew simmered with aromatic vegetables, garlic, tomatoes, and fresh herbs. This wholesome, plant-forward dish is rich in fiber and plant protein, deeply satisfying, and comes together in under an hour — perfect for a nourishing weeknight dinner.

Instructions

1. 1

   Heat the extra-virgin olive oil in a large Dutch oven or heavy-bottomed pot over ^[medium heat]. Add the diced yellow onion, carrots, and celery. Cook, stirring occasionally, for 7–8 minutes until the vegetables are softened and the onion is translucent.

2. 2

   Add the minced garlic, cumin, smoked paprika, and red pepper flakes (if using). Stir and cook for 1–2 minutes until fragrant, being careful not to let the garlic burn.

3. 3

   Pour in the diced tomatoes (with their juices), rinsed cannellini beans, vegetable broth, and bay leaves. Stir to combine. Season with fine sea salt and black pepper. Bring to a boil, then reduce heat to ^[medium-low] and simmer uncovered for 25–30 minutes, stirring occasionally, until the broth thickens slightly and the flavors meld.

4. 4

   Using the back of a spoon or a potato masher, gently mash about one-quarter of the cannellini beans directly in the pot. This naturally thickens the stew and gives it a creamy, hearty body without adding any cream.

5. 5

   Stir in the baby spinach and lemon juice. Cook for 2–3 minutes until the spinach is wilted. Remove and discard the bay leaves. Taste and adjust fine sea salt and black pepper as needed.

6. 6

   Ladle the stew into bowls, drizzle with a little extra-virgin olive oil, and garnish with fresh parsley. Serve with crusty bread for dipping.