This rustic white bean stew is a hearty, flavorful dish typically made with white beans and various seasonings. The stew’s flavor has a savory, earthy taste with hints of garlic and thyme with a little spicy kick from the Salsa Verde.

if you want a bean stew with chicken, then you might like to try my Moroccan stew or this lovely Italian vegetable gnochi stew. This vegetable peppers and corn ratatouille is a Stew lady favorite. If you have some extra bean try this white bean risotto with asparagus.

Cooked white beans on oval white plate.

Main Ingredients Notes

The full list of ingredients, detailed instructions, and the recipe notes for this rustic white bean stew are included in the recipe card at the bottom of the post.

Canned beans and seasonings on table.
  • Cannellini Beans: I usually make this stew with these canned white beans, which makes this a quick and easy meal. If preferred, you can use dried beans and cook the beans the night before. A few good substitutes for Cannellini beans include

Great Northern beans: These white beans are similar in size and texture to Cannellini beans, making them a good choice for replacing them in recipes.

Navy beans: These small, white beans have a similar texture to Cannellini beans and can be used as a substitute with good results

  • White Wine: I like to use a dry white wine, a Chardonnay or Sauvignon Blanc, and both work well. To make without the wine you can extra chicken broth can be substituted. Another good option is to add some vermouth or splash in a little white wine vinegar to add that tangy acidic flavor to the stew.

It’s worth noting that while these substitutes may add similar flavors to the stew, they may not have exactly the same taste or texture as white wine, so the finished dish may turn out slightly differently than if you had used white wine.

  • Seasoning: Dried thyme, garlic, and lemon juice meld together for a savory a bright flavor. You can also switch the herb and use Rosemary or Oregano.
  • Salsa Verde: The medium-heat salsa verde adds just a hint of heat to the stew. You can kick it up a notch and use hot salsa or sprinkle in a few red pepper flakes.

How to Make White Bean Stew

Onions and garlic cooking in dutch oven.

Step One: Saute onions in olive oil.

Butter garlic and thyme sauteing in yellow dutch oven.

Step Two: Melt butter, saute garlic, add thyme.

White bean stew with wine and broth cooking in dutch oven.

Step Three: Add lemon juice and wine. Bring to a boil and reduce to a simmer for 5-6 minutes. Then add the chicken broth and simmer for 20 minutes.

White bean stew cooking in dutch oven.

Step Four: Add the cooked beans and stir in the salsa verde. Continue cooking for 5 minutes.

White bean stew cooking in yellow dutch oven and black ladle.

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How to Store Leftovers

Let beans cool and store in a covered container in the refrigerator for up to two days. Reheat in saucepan or microwave in a microwave safe bowl.

What other beans can I use?

The most common substitutes are great northern beans and navy beans.

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Cooked white beans on oval white plate.

White Bean Stew

A rustic meatless stew that is full of flavor. You can use this recipe as a side dish and serve with a meat course or as main course.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 2 bowls
Calories: 206kcal
Author:Sydney Dawes


  • 1 tablespoons olive oil
  • ½ cup onion diced
  • 3 cloves garlic minced
  • 2 tablespoons butter
  • 2 tablespoons fresh squeezed lemon juice about 1 medium lemon
  • teaspoon dried thyme leaves
  • 1 (15-ounce) cans of cannellini beans drained and rinsed
  • 1 cups chicken broth low sodium
  • 2 tablespoons white wine
  • 2 tablespoons salsa verde


  • Heat olive oil in a 4-quart enameled dutch oven and saute the onions until soft., abut 3 minutes.
  • Add the butter and melt, then add in thyme, and garlic. Saute for another minute until the garlic is fragrant. Pour in the lemon juice and wine. Bring to a simmer and cook until sauce for about 5-6 minutes.
  • Pour in the chicken broth and increase the heat to medium-high and bring to a boil. As soon as it begins the boil, reduce head to medium and simmer slowly for 20 minutes.
  • Add in the cannellini beans and salsa verde and continue cooking for an additional 15 minutes.


Let beans cool and store in a covered container in the refrigerator for up to two days. Reheat in saucepan or microwave in a microwave safe bowl.
To use dried beans,  make the beans the night before then continue with the recipe instructions as written.


Serving: 1bowl | Calories: 206kcal | Carbohydrates: 8g | Protein: 2g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 646mg | Fiber: 1g | Sugar: 4g
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