White Bean and Tomato Stew with Spinach
Be careful, this recipe is addictive! This white bean and tomato stew with spinach is ready in less than 30 minutes and is guaranteed to be a hit!
Table of content
If you loved my Creamy White Bean Soup (more than 1.8 million views on social media), you will love this easy white bean stew. This stew has become my go-to recipe for a quick and healthy meal. Plus, it’s great to heat up, so you can make a big batch and freeze it for later.
Ingredients and alternative
What I love about this white bean and tomato stew is that you only need a few simple ingredients and it can be adapted to your liking depending on what you have on hand!
- White beans: Choose any type of beans such as cannellini beans, great northern beans, butter beans, or even red beans.
- Tomatoes: Opt for high-quality canned tomatoes with natural sweetness to save time. See the FAQ below for using fresh tomatoes.
- Onion: Red onions add a nice touch, but yellow or sweet onions work well too.
- Broth: Vegetable stock is my go-to, but chicken stock works too.
- Spices: Typically, I use sweet paprika, red pepper flakes, and garlic. Experiment with others like cumin or ground coriander for a Middle Eastern twist, or dried herbs such as rosemary and thyme for a Mediterranean flavor.
- Spinach: I like to use fresh or baby spinach but you can also use frozen spinach, thawed and squeezed to remove excess water.
- Olives: Optional for a Mediterranean flair.
- Parmesan cheese: For a creamy texture and depth. You can even stir in a leftover parmesan rind when you add the tomatoes for a deeper flavor. For a vegan option, substitute with a plant-based alternative.
- Herbs: I generally use fresh parsley or microgreens for garnish. Cilantro or basil are a good alternative.
You will find the exact quantities in the recipe card.
How to make a white bean and tomato stew (with photos)
In my large, deep skillet, I first heat the olive oil over medium heat. I sauté the red onion until soft, about 3 minutes.
Then I stir in my spices: red pepper flakes, sweet paprika, tomato paste, and garlic. You can be creative and adjust the seasoning to your liking! I stir well to make sure the onions are well coated with the spices. Continue cooking for another 5 minutes or until the onions begin to caramelize.
Next, add the vegetable broth to deglaze the pan, then add the tomatoes. I season to taste with salt and pepper and simmer over medium-low heat until the tomato sauce thickens slightly, at least 15 minutes. Longer if you have time for a thicker stew.
Then I add the rinsed beans, black olives (you don’t have to if you don’t like black olives, I just had some leftovers in my fridge and this is a great way to use them), and fresh spinach to the skillet.
I stir well and cook for another 5 minutes or until the spinach is wilted. Then I stir in the parmesan cheese. Et voilà!
Finally, I sprinkle some fresh parsley over the top and serve with crusty bread. This white bean tomato stew is super easy to make ahead. It tastes even better reheated and is a great recipe for your meal prep!
More Vegetarian Dinner Recipes
- Kale and Lentil Salad with Avocado
- Tuna and White Bean Salad
- Vegetarian Lentil Stew
- Creamy Veggie Tortellini Soup
FAQ: White Bean and Tomato Stew
Yes, you can! Simply use about 1 1/2 cups of chopped fresh tomatoes for every 14-ounce can of canned tomatoes. You may need to adjust cooking time slightly as fresh tomatoes release more moisture.
For a more elaborated recipes, you can even roast the fresh tomatoes. Place tomatoes cut in 4 or cherry tomatoes on a baking dish. Add a generous drizzle of olive oil and roast for 25 minutes in the oven at 350 °F (180 °C).
Absolutely! In fact, many find that the flavors develop even more if allowed to sit for a day. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Absolutely! You can add chicken sausage or ground beef – simply brown the meat alongside the onion for added flavor and texture.
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Recipe card
White Bean and Tomato Stew with Spinach
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Ingredients
- 1 can t omatoes 14.5 oz or 400 g
- 1 can white beans drained and rinsed about 8.5 oz or 240 g
- 1 tablespoon olive oil
- 1 red onion sliced
- 2 cloves garlic minced
- 2 teaspoons paprika
- 1 teaspoon red pepper flakes
- 1 tablespoon tomato paste
- 1/2 cup vegetable broth
- 1/2 cup black olives
- 3/4 cup parmesan cheese 60 g
- 3 cups fresh spinach
- Salt
- Black Pepper
Instructions
- 1/2 cup fresh herbs (parsley, coriander, micro greens), chopped
- In a skillet or dutch oven, heat olive oil over medium heat. Sauté the red onion until softened, about 3 minutes. Stir in red pepper flakes, sweet paprika, tomato paste, and garlic, making sure the onions are well coated with the seasonings. Continue cooking for another 5 minutes or until onions begin to caramelize.
- Pour in the vegetable broth to deglaze the pan, then add the tomatoes. Season to taste with salt and pepper. Simmer over medium low heat until the tomato sauce thickens slightly, at least 15 minutes.
- Add the white beans, black olives, and spinach to the skillet. Stir well and cook for another 5 minutes or until the spinach is wilted. Stir in the Parmesan cheese.
- Sprinkle with fresh parsley and serve with crusty bread or rice.
