Description
This Italian White Bean and Pasta Stew is a hearty, comforting dish packed with creamy cannellini beans, tender vegetables, and perfectly cooked pasta. Infused with aromatic herbs and a Parmesan rind for depth, it’s a quick yet flavorful weeknight dinner that transports you to the Italian countryside with every bite.
Ingredients
Scale
- 2 tablespoons olive oil (extra virgin preferred)
- 1 large onion, finely diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes (optional)
- 2 bay leaves
- 2 cans (15 oz each) cannellini beans, drained and rinsed (substitute Great Northern or navy beans)
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 parmesan rind (optional)
- 1 cup small pasta (ditalini, orzo, or small shells)
- 3 cups fresh kale or spinach, roughly chopped (substitute Swiss chard or escarole)
- Salt and freshly ground black pepper to taste
- Fresh grated parmesan cheese for serving
- Fresh parsley, chopped, for garnish
- Lemon wedges for serving
Instructions
- Prepare Your Base: Heat olive oil in a large Dutch oven over medium heat. Add onion, carrot, and celery with a pinch of salt. Cook for 5-7 minutes until softened but not browned.
- Add Aromatics and Herbs: Stir in garlic, rosemary, thyme, and red pepper flakes. Cook for 30-60 seconds until fragrant.
- Build Your Stew: Add cannellini beans, diced tomatoes, bay leaves, vegetable broth, and Parmesan rind (if using). Bring to a gentle boil, then reduce heat and simmer partially covered for 20 minutes. For a thicker stew, mash some beans against the side of the pot.
- Add Pasta: Stir in pasta and cook according to package directions, usually 8-10 minutes, stirring occasionally.
- Finish with Greens and Seasonings: When pasta is tender, stir in kale or spinach and cook for 2-3 minutes until wilted. Remove bay leaves and Parmesan rind. Adjust seasonings with salt and pepper.
- Serve and Garnish: Ladle into bowls and top with grated Parmesan, chopped parsley, and a drizzle of olive oil. Serve with lemon wedges on the side.
Notes
Tips & Tricks for Perfect Italian White Bean and Pasta Stew:
- Don’t Rush the Base: Slowly cooking the aromatics builds the flavor foundation.
- Mash Some Beans: Mashing a portion of the beans thickens the stew naturally.
- Check Pasta Early: Pasta continues cooking from residual heat, so aim for slightly al dente.
- Garnish Generously: Fresh herbs, Parmesan, and a squeeze of lemon brighten the dish before serving.
- Freeze Without Pasta: If meal prepping, omit pasta and add it fresh when reheating to prevent mushiness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (1/6th of recipe)
- Calories: 320
- Sugar: 8g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 0mg
Keywords: white bean stew, Italian stew, pasta stew, vegetarian stew