One-Pot Tuscan Bean Stew + Crispy Garlic Bread | 45-Minute Vegan Meal

This Tuscan White Bean Stew is a cozy, one-pot vegan dinner made with cannellini beans, tomatoes, spinach, rosemary and basil. It's creamy without any cream, ready in about 45 minutes, and served with crispy garlic paprika bread. An easy, healthy plant-based recipe for weeknights and meal prep 🍞

⏱ Time: ~45 minutes | 🍽 Servings: 4 | 🌱 100% vegan & plant-based

⏩ CHAPTERS
0:00 Intro & ingredients
0:13 Chopping onion, carrot & celery
3:55 Mincing the garlic
4:07 Sautéing vegetables & rosemary
5:20 Adding tomatoes
5:42 Crispy garlic bread with paprika
8:05 Simmering the Tuscan bean stew
8:55 Adding cannellini beans
9:25 Adding spinach
10:10 Serving & tasting

🛒 INGREDIENTS

For the white bean stew:
— Cannellini beans (cooked or canned) — 7 oz / 200 g
— Tomatoes in juice — 7 oz / 200 g
— Vegetable broth — 1¼–1⅔ cups (300–400 ml)
— Onion — 1 large
— Carrot — 1
— Celery stalks — 2
— Garlic — 3 cloves
— Fresh spinach — 3 oz / 80 g (about 2½ packed cups)
— Olive oil — 2 tbsp
— Fresh rosemary — 2 sprigs
— Dried basil — 1 tsp
— Paprika — 1 tsp
— Lemon juice — 1–2 tbsp
— Salt and black pepper — to taste

For the garlic bread:
— Bread — 2 large slices
— Olive oil — 2 tbsp
— Garlic — 3 cloves
— Paprika — 1 tsp
— Rosemary — 1 small sprig
— Salt — a pinch

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🔥 HOW TO MAKE TUSCAN WHITE BEAN STEW

Step 1 — The base
Finely dice the onion, carrot and celery. Sauté in olive oil over medium heat for 7–8 minutes until soft and slightly sweet.

Step 2 — Adding flavor
Add the garlic, chopped rosemary, dried basil and paprika. In just one minute, the aroma of Italy will fill your kitchen.

Step 3 — Simmering
Pour in the tomatoes and vegetable broth, then add the rinsed cannellini beans. Simmer uncovered over low heat for 20–25 minutes.

Step 4 — The secret to a creamy bean stew
Scoop out a ladle of beans with some liquid, mash them with a fork and stir them back into the pot. This makes the stew thick and creamy without any cream. Add the spinach and cook for 2–3 more minutes. Season with salt and pepper, and finish with lemon juice.

Step 5 — Garlic paprika bread
Mix the olive oil with minced garlic, paprika, chopped rosemary and salt. Brush it generously over the bread and bake at 425°F (220°C) for 8–10 minutes until golden and crispy.

Ladle the stew into bowls, serve with the warm garlic bread, and enjoy!

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💡 Tip: This white bean stew tastes even better the next day, which makes it perfect for meal prep. Keep it in the fridge for up to 4 days or freeze it for up to 3 months.

🔄 Swaps: Use kale instead of spinach, or any white beans you have, like navy or great northern beans.

💬 How do you like to eat bean stew best: with bread, with rice, or straight from the pot? Let me know in the comments 👇

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#veganrecipes #whitebeanstew #plantbased