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Soup with white beans, potatoes carrots, kale, and green beans in a bowl.
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5 from 10 votes

White Bean Vegetable Stew

White Bean Vegetable Stew is a hearty comforting one pot meal that is packed with veggies, like carrots, potatoes, kale, and green beans. This recipe is very easy to prep and will be a great dinner during the cold months.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dinner, Soup
Cuisine: American
Servings: 6 people
Calories: 364kcal

Ingredients

  • 2 tablespoons olive oil
  • 1 onion diced
  • 1 rib celery diced
  • 3 carrots chopped
  • 30 ounces Great Northern beans drained and rinsed
  • 12 cups vegetable broth
  • ½ tablespoon Italian seasoning
  • 4 medium Yukon Gold potatoes diced
  • 3 cups kale chopped
  • 2 cups green beans chopped

Instructions

  • Preheat a Dutch oven over medium heat and add 2 tbsp olive oil.
  • Add diced onion and celery and cook for about 10 minutes until it’s translucent and starts to caramelize.
  • Then add chopped carrots and cook for a few more minutes.
  • Then add 30 oz drained and rinsed Great Northern beans, 12 cups vegetable broth, and ½ tbsp Italian seasoning. Increase the heat to high and bring everything to boil.
  • Once it’s boiling, lower the heat to low, cover the pot with a lid, and let it simmer for about 20 minutes.
  • Add diced potatoes and cook for 10 minutes.
  • Then add chopped kale and green beans and cook for another 10 minutes or until everything is properly cooked.
  • Season with the salt and this delicious white bean vegetable stew is ready to be served!

Notes

  • Create the base. To make the base for the stew, take the time to properly sear diced onion with celery. They will create the best aroma and flavor for the dish.
  • Dutch oven. While you can use any large pot for this dish, I really prefer to use a 6qt Dutch oven. It perfectly sears the vegetables and evenly distributes the heat to cook the stew.
  • Make creamy beans. Canned beans are already cooked but its important to let them simmer for at least 20 minutes with the broth. This way they will absorb more flavor and get delicious creamy texture.
  • How to store. When the stew is completely cooled off, you can transfer it to an air-tight container and refrigerate for 3-4 days.

Nutrition

Calories: 364kcal | Carbohydrates: 65g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1937mg | Potassium: 1372mg | Fiber: 16g | Sugar: 9g | Vitamin A: 9737IU | Vitamin C: 63mg | Calcium: 232mg | Iron: 5mg