Tuscan Bean Stew

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.

My hearty Tuscan bean stew uses a combination of cannellini beans, navy beans, kale, and vegetables simmered in a tomato-herb broth, and then is topped with a sprinkling of freshly grated Parmesan cheese. I’m able to get it on the table in just 30 minutes and it has 15 grams each of protein and fiber per serving!

I made this stew for the first time years ago when I was learning to cook and wanted recipes that were both forgiving and filling. My husband, who grew up eating mostly takeout and frozen pizzas, was skeptical about a soup packed with vegetables and beans. But after his first bowl, he said he wished his stomach was bigger so he could eat more! That endorsement from someone who used to live on fast food meant the recipe was a keeper.

The technique that makes this stew work is sautéing the vegetables until they soften and develop some color before adding the liquid. I cook the carrots, bell peppers, and onions in olive oil for 5-10 minutes, which brings out their natural sweetness and creates a flavor base for the broth. Adding the kale near the end keeps it from getting mushy, and the leaves wilt just enough to become tender without losing their texture.

This recipe has stayed in our family rotation because it’s adaptable and practical. I can throw in whatever vegetables need to be used from my fridge, and the tomato-white bean base works with almost anything. My kids now love this stew as much as my husband does, and I’ve served it to dinner guests who request the recipe!

🥘 Ingredients

Other than some fresh veggies, I use a handful of ingredients to make this stew! Here’s what you need:

Extra Virgin Olive Oil: I use olive oil to sauté the vegetables. It adds richness and helps develop the flavors.

Carrots: I peel and chop carrots for sweetness and texture. They hold up well during the 20-minute simmer.

Red Onion: I chop red onion for a milder, slightly sweeter flavor than yellow onion. Either works.

Bell Peppers: I use any color bell peppers, diced. I prefer red, yellow, or orange because they add sweetness; green are more bitter.

Garlic: I mince fresh garlic cloves. Jarred garlic works but doesn’t have the same aromatic quality.

Baby Kale: I like to use baby kale because it’s pre-washed and doesn’t need de-stemming which cuts down on prep time. It’s also more delicate and wilts quickly in the hot stew.

Crushed Tomatoes with Italian Spices: I try to pick canned crushed tomatoes with Italian seasonings already added. This saves time on measuring individual herbs. But if I can’t find the kind with seasonings, I’ll buy just plain crushed tomatoes and add dried Italian seasoning to the soup to taste (about 2-3 tsp).

Low-Sodium Vegetable Broth: I use 1-2 cups depending on how thick I want the stew. More broth makes it soupier.

Cannellini Beans and Navy Beans: I drain and rinse canned cannellini and navy beans to remove excess sodium and the starchy liquid. I like using the combination of both beans – cannellini are more creamy and softer, navy have a better bite and are smaller.

Whole Wheat Pasta: I use small dry pasta like penne or ditalini. I cook it separately and cut larger shapes in half. I always pick whole wheat pasta for more fiber and protein, it tastes just like regular pasta in this stew!

Crushed Red Pepper, Salt, and Black Pepper: I use these to season the stew. I adjust the red pepper based on heat preference.

Freshly Grated Parmesan Cheese: I top each bowl with Parmesan for salty, savory flavor and creamy texture.

Substitutions

Baby Kale Substitute: I have used baby spinach (1 6oz box), regular kale with stems removed (1 bunch chopped), or Swiss chard (1 bunch chopped) as alternatives.

Cannellini Beans Substitute: I would recommend using great northern beans (15 oz can, drained and rinsed) or additional navy beans (15 oz can) instead.

Navy Beans Substitute: I have used additional cannellini beans (15 oz can) or chickpeas (15 oz can, drained and rinsed) instead.

Whole Wheat Pasta Substitute: There are three ways you can substitute this: 1) Use gluten-free pasta as a 1:1 substitution for a gluten-free version 2) A lentil or chickpea based pasta as a 1:1 substitution for a higher protein version, or regular white pasta (1/2 cup dry). You can also omit pasta entirely for a lower-carb version.

Parmesan Cheese Substitute: If I don’t have parmesan on hand I’ll either use pecorino romano, vegan parmesan or 2 tablespoons of nutritional yeast for vegan version, or omit entirely for dairy-free.

🔪 How To Make

Here’s how I make this Tuscan bean stew with vegetables step by step:

Start Pasta and Sauté Vegetables: I warm olive oil in a large soup pot over medium heat and chop my vegetables. Meanwhile, I boil water for pasta in a separate pot. I add the carrots, bell peppers, onion, and garlic to the soup pot and sauté until soft, about 5-10 minutes.

Add Kale: I add the baby kale and cook for 2-3 minutes until it wilts.

Add Tomatoes, Broth, Beans, and Spices: I add the crushed tomatoes, vegetable broth, cannellini beans, navy beans, crushed red pepper, salt, and black pepper. In the separate pot, I cook the pasta according to package directions.

Cook Pasta: Once the pasta is done, I drain it and set it aside. If using penne, I cut each piece in half to make them bite-sized and match the other ingredients.

Simmer Stew: I simmer the stew for 20 minutes on medium-low heat.

Add Pasta: When the stew is close to done, I stir in the cooked pasta.

Cook Together: I cook everything together for another 5-10 minutes on low heat, being careful not to overcook the pasta.

Serve: I ladle into bowls and top each with 1 tablespoon freshly grated Parmesan.

📖 Variations

I love this recipe as is, but if I want a slightly different version, here are some ways I’ll typically change things up:

More Herbs: I add 1 fresh rosemary sprig during simmering, then remove it before serving for an earthy, traditional Tuscan flavor.

Ribollita Style: I add 2 cups cubed day-old bread instead of pasta and simmer until the bread breaks down and thickens the stew. Gluten-free bread also works here.

Make It Spicy: I double the crushed red pepper and add 1 diced jalapeño with the bell peppers for extra heat.

🍽 Serving Suggestions

I serve this Tuscan bean stew as a main dish with crusty bread like my homemade buckwheat bread, or my vegan garlic bread on the side. It also pairs well with a simple green salad dressed with balsamic vinaigrette. For a heartier meal, I serve it alongside grilled cheese sandwiches for dipping.

🧊 Storage Directions

Storing: I store the stew in an airtight container in the fridge for 3-4 days. I keep the pasta separate from the stew if possible so it doesn’t get too soft.

Freezing: I freeze the stew without pasta for 2-3 months in freezer-safe containers. I thaw overnight in the fridge, then cook fresh pasta to add when reheating.

Reheating: I reheat on the stovetop over medium heat, adding a splash of broth or water if the stew has thickened. I will also microwave individual portions for 2-3 minutes, stirring halfway through.

❓Recipe FAQs

📋 Recipe Card