Hearty White Bean Stew
featured in 5 Warm Stews Perfect for Winter
This cozy and flavorful stew is made with tender white beans, smoky pancetta, and aromatic herbs, all simmered to perfection in a rich tomato sauce. Serve with crusty bread for a satisfying and comforting meal.
Tasty Team
97% would make again
Total Time
49 minutes
49 min
Prep Time
15 minutes
15 min
Cook Time
34 minutes
34 min
Total Time
49 minutes
49 min
Prep Time
15 minutes
15 min
Cook Time
34 minutes
34 min
Ingredients
for 6 servings
- 1 medium leek
- 1 tablespoon olive oil
- 5 oz pancetta (140 g)
- 2 cups carrot (220 g), diced
- 3 stalks celery stalk, sliced
- 8 oz cremini mushroom (225 g), sliced
- 3 cloves garlic, minced
- kosher salt, to taste
- 4 sprigs fresh thyme sprigs
- 14.5 oz diced tomato (410 g)
- 4 cups great northern beans (680 g), cooked or canned
- 6 cups low sodium vegetable broth (1.4 L)
- parmesan cheese, freshly grated, for serving
- bread, crusty, for serving
Nutrition Info
- Calories 323
- Fat 14g
- Carbs 36g
- Fiber 12g
- Sugar 10g
- Protein 11g
Estimated values based on one serving size.
Preparation
- Trim the root end and the tough, dark green top of the leek and remove any thick outer layers. Cut the leek in half lengthwise, then slice into ¼-inch (6-mm) thick half moons.
- Transfer to a bowl of water and shake around with your fingers to loosen any dirt or grit. Let the leeks sit in the water for a couple minutes to let any grit to sink to the bottom of the bowl. Carefully remove the cleaned leeks from the bowl, leaving the dirty water behind.
- Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the pancetta and cook until crispy and most of the fat has rendered, about 8 minutes.
- Add the leeks, carrots, celery, mushrooms, and garlic. Season with salt. Cook for 5-6 minutes, until the vegetables have released their juices and begin to soften.
- Add the thyme leaves, tomatoes, beans, and vegetable stock. Stir to combine, then bring to a boil, cover, and cook, stirring occasionally, for 20 minutes until slightly reduced and hot throughout. Season with more salt, to taste.
- Ladle into bowls and top with freshly grated Parmesan cheese. Serve with crusty bread.
- Enjoy!
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