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Spicy White Bean Stew

This spicy white bean stew is so delicious it’s almost embarrassing how easy it is to make! 

It’s filled with aromatics, white beans, pesto, fresh and dried herbs, crushed red pepper flakes and loads of greens.

It all comes together in just minutes and is the perfect way to cozy up on a cold winter day.

A side shot of a bowl of soup with a spoon in it.

How to make spicy white bean stew

  • Olive oil: I love using olive oil as my fat of choice for soups like this one. The flavor lends itself so well with the other ingredients.
  • Onion and garlic: Aromatics are crucial to a delicious soup. They will build depth of flavor for the soup broth.
  • Tomato paste: Another ingredient that’ll add intense richness to the stew and broth.
  • Dried basil: The perfect herb for a white bean stew! You could also add oregano.
  • Crushed red pepper flakes: To make it spicy, of course.
  • White beans: Three to four cans, depending on how thick you want it to be.
  • Stock: I always use stock to make the most flavorful soups and stews.
  • Pesto: My secret ingredient! Grab your favorite prepared pesto or make your own and add several dollops to this soup. You won’t regret this flavor explosion.
  • Parsley: For that fresh herbiness to finish off the soup.
  • Parmesan: For topping!
An overhead shot of a pot of white bean stew.

Step-by-Step Instructions

  1. Heat the olive oil to medium in a Dutch oven or soup pot. Add the onion and sauté 4-5 minutes or until slightly soft.
  2. Add the garlic and sauté an additional 30-60 seconds or until fragrant.
  3. Stir in the tomato paste, basil and crushed red pepper flakes.
  4. Add the spinach or kale, beans and stock and bring to a low simmer. Stir in the pesto.
  5. Cook 10-15 minutes. Stir in the parsley. Taste and adjust the seasoning, if necessary.
  6. Optional: Use an immersion blender to lightly puree some of the soup, just until it’s slightly thick.
  7. Scoop the white bean stew in bowls, top with Parmesan and serve with crusty bread.
A side shot of a white bowl of bean stew with red pepper flakes and crusty bread next to it.

Recipe Substitutions and Alterations

  • For the crushed red pepper flakes: You can alter how much heat you want the stew to have. If you don’t like spicy, omit or use less of the crushed red pepper flakes.
    • If you like it spicy, use the recommended amount or more!
  • For the white beans: Use cannellini, navy or great northern beans.
  • For the stock: If you don’t have any on hand, use bouillon and water.
  • For the pesto: Use store-bought prepared pesto or make your own.
    • If you don’t want to use pesto, add some freshly chopped basil.
  • To make this a meaty stew: Add some ground Italian sausage or chopped chicken breast.

Nutrition Considerations

  • To make this gluten free: This recipe is gluten free. Be sure all packaged ingredients are gluten free (like the pesto, for example).
  • To make this dairy free: Skip the Parmesan. You could try using nutritional yeast as a topping instead.
  • To make this vegan: Skip the Parmesan and make sure to use vegetable stock.
  • To make this nut free: Make your own pesto and skip the nuts. Or omit the pesto altogether. Be sure all packaged ingredients are nut free.
An overhead shot of a bowl of white bean stew.

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Soup Recipes I Know You’ll Dig:

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Spicy White Bean Stew

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A hearty stew filled with aromatics, white beans, pesto, fresh and dried herbs, crushed red pepper flakes and loads of greens.

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 20-25 mins
  • Total Time: 30-40 mins
  • Yield: Serves 6
  • Category: Soup
  • Method: Stove-Top
  • Cuisine: American

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium white or yellow onion, peeled and diced
  • 56 cloves garlic, peeled and minced
  • 2 tablespoons tomato paste
  • 1 tablespoon dried basil
  • ½ teaspoon crushed red pepper flakes
  • 6 cups baby spinach or chopped kale
  • 3 15-ounce cans cannellini, navy or great northern beans
  • 4 ½5 cups unsalted vegetable or chicken stock
  • 3 tablespoons pesto
  • 1 cup flat-leaf Italian or curly parsley, chopped
  • Freshly shaved Parmesan, for topping
  • Crusty whole grain bread, for serving

Instructions

  1. Heat the olive oil to medium in a Dutch oven or soup pot. Add the onion and sauté 4-5 minutes or until slightly soft. Add the garlic and sauté an additional 30-60 seconds or until fragrant. Stir in the tomato paste, basil and crushed red pepper flakes.
  2. Add the spinach or kale, beans and stock and bring to a low simmer. Stir in the pesto. Cook 10-15 minutes. Stir in the parsley. Taste and adjust the seasoning, if necessary.
  3. Optional: Use an immersion blender to lightly puree some of the soup, just until it’s slightly thick.
  4. Scoop the white bean stew in bowls, top with Parmesan and serve with crusty bread.

Notes

Cooking Tip: Add another can of white beans for an even heartier stew.

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 269
  • Sugar: 9g
  • Sodium: 568mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 12g
  • Protein: 14g
  • Cholesterol: 3mg

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