White Bean and Tomato Stew
Looking for a healthy, quick and comforting dish? This white bean and tomato stew is a delight: it combines the sweetness of white beans, the intensity of sun-dried tomatoes, and the creaminess of parmesan!
Ingredients for this White Bean and Tomato Stew
If you’ve already tried my recipe for White Bean and Parmesan Soup, you’ll see that the preparation is pretty much the same. Here are the main ingredients for this white bean and tomato stew.
- White beans: Rich in vegetable protein and fiber, they add a creamy texture to the soup. Use canned beans to save time.
- Carrots, onion, celery : The basic vegetables for this soup. You can remove the celery if you’re not a fan!
- Garlic
- Dried tomatoes: Add a touch of acidity and flavour to the soup.
- Vegetable broth
- Canned tomatoes: Prefer good-quality canned whole or crushed tomatoes, naturally rich in sugar.
- Potatoes: Add consistency. You can replace them with sweet potatoes for a sweet touch.
- Kale: A touch of green and crunchy. You can replace it with spinach.
- Parmesan: Add a touch of creaminess and spice to the soup! Don’t forget to put some extra on the table so that everyone can add a little more to suit their tastes.
You’ll find the exact quantities in the recipe card.
Preparation of this White Bean and Tomato Stew
Start by preparing your vegetables: cut the onion, carrots and celery into small pieces (either all in cubes, or leave the carrots sliced like I do). Also cut the potatoes into medium-sized cubes. Remove the thick stems from the kale, then roughly chop the leaves.
In a large pot or dutch-oven, sauté the onion, carrots and celery in a drizzle of olive oil for 3 minutes. Then add the garlic, sun-dried tomatoes and potatoes. Fry for 2 minutes to develop the flavors.
Pour in the canned tomatoes and vegetable stock, and add the thyme and bay leaves. Bring the soup to the boil, then simmer over medium heat for 20 minutes, until the potatoes are tender.
Meanwhile, blend a can of white beans with a ladleful of your soup stock to obtain a smooth purée. You can also blend the beans directly with their liquid to obtain the same texture.
Add this blended beans to the soup to thicken it, then stir in the remaining drained white beans, kale and grated Parmesan.
Cook for a further 2-3 minutes until the kale is shlighty wilted. Taste and adjust seasoning to taste.
Ideas for variations on this white bean and tomato stew
Here are a few ideas to vary this recipe for white bean and tomato stew.
- Vegan version: Replace the parmesan with a little nutritional yeast to retain the umami taste.
- More spices: Add a pinch of smoked paprika or Espelette pepper to enhance the flavor.
- Other vegetables: You can replace kale with spinach or Swiss chard.
This soup goes perfectly with salted granola for crunch, or a garlic baguette.
More comforting soup recipes
- Oven-roasted butternut cream soup
- Finnish Salmon Soup (Lohikeitto)
- Vegetable Tortellini Soup
- Lentil soup (vegetarian)
Frequently Asked Questions
Yes, but remember to soak them overnight and cook them before adding them to the soup.
Not at all, you can replace it with spinach or kale depending on what you have on hand.
Absolutely! This soup freezes well. Let it cool completely, then store in individual portions for easy use.
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Recipe card
White Bean and Tomato Stew
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Ingredients
- 1 medium onion
- 3 carrots
- 2 stalks celery
- 3 cloves of garlic
- 7 oz sun-dried tomatoes in olive oil drained, 200 g
- 1 lb potatoes , 500 g
- 1 can can tomatoes crushed or whole, 14 oz 400 g
- 3 1/3 cups vegetable stock , 800 ml
- 2 cans white beans 14 oz or 400 g each
- 3 handfuls kale chopped
- 6 sprigs fresh thyme or 1 tablespoon dried
- 2 bay leaves
- Salt and black pepper
- 1/2 cup grated Parmesan , 50 g
- Olive oil
Instructions
- Peel and finely dice the onion, carrots and celery. Peel and crush the garlic. Cut the potatoes into medium-sized pieces.
- In a large casserole or Dutch oven, heat 2-3 tablespoons of olive oil over medium heat. Add the onion, carrots and celery. Sauté for about 3 minutes, until the onion is translucent. Add the garlic, sun-dried tomatoes and potatoes. Fry for a further 2 minutes to blend the flavours.
- Add the crushed tomatoes, vegetable stock, thyme and bay leaves. Add salt and pepper to taste. Bring to the boil, then reduce heat to medium. Simmer for 20-25 minutes, until potatoes are tender.
- Drain and rinse the white beans. Remove one can and blend with a ladleful of soup stock until smooth and creamy. Add this purée to the soup to thicken it.
- Once the potatoes are cooked through, add the kale, remaining white beans and grated Parmesan. Mix well and adjust salt and pepper if necessary.
- Cook for a further 2 minutes until the kale is tender. Ladle the soup into individual bowls. Serve hot, with toasted bread or a baguette and a sprinkling of grated Parmesan.
Notes
- For an even smoother soup, add a spoonful of crème fraîche just before serving.
- The kale can be replaced by fresh spinach for example.
- A drizzle of olive oil or a few shavings of Parmesan cheese added just before serving will enhance your soup.
