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Lemony White Bean Stew
4.4 from 93 votes

Lemony White Bean Stew

Lemony White Bean Stew blends cannellini and garbanzo beans with aromatic herbs, vegetables, and kale, all finished with fresh lemon zest and juice. The beans provide a creamy and hearty base enhanced by fragrant thyme, rosemary, and marjoram. The addition of kale adds texture and color, while lemon brightens the stew’s flavor. It’s a warming, lightly thick stew suitable as a main dish or alongside crusty bread or cheese.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 6
Calories: 339 kcal
Course: Soup
Cuisine: American

Ingredients

  • 2 to 3 tablespoons olive oil
  • 1 onion diced small, small, white or yellow
  • 2 carrot peeled, trimmed, and sliced thin, large
  • 2 celery trimmed, and diced small, stalks
  • 3 to 4 cloves garlic finely minced
  • cannellini beans drained and rinsed, one 14-ounce can
  • garbanzo beans drained and rinsed, one 14-ounce can
  • 4 cups broth vegetable or chicken; See Notes, low or reduced sodium
  • 2 thyme sprigs fresh or 1/2 teaspoon dried
  • 1 rosemary sprig fresh or 1/2 teaspoon dried
  • 1 teaspoon marjoram fresh or 1/2 teaspoon dried
  • 1 teaspoon salt plus more to taste
  • 1 teaspoon black pepper or to taste, freshly ground
  • 1 kale leaves only. torn into large bite-sized pieces, with thick ribs removed OR 8 ounces frozen (thawed and drained, fresh, bunch
  • ½ lemon zested (approximately 1 teaspoon, medium to large
  • ½ lemon juiced (approximately 2 teaspoons, medium to large
  • Parmesan Cheese grated; optional for serving
  • parsley optional for serving

Instructions

    Cup of Yum
  1. To a large Dutch oven or heavy-bottomed large stockpot, add the olive oil, onion, and saute over medium-high heat for about 4 to 5 minutes; stir frequently.
  2. Add the carrots, celery, and saute for about 4 more minutes, or until vegetables are becoming tender; stir frequently.
  3. Add the garlic and saute for 1 minute or until fragrant; stir nearly constantly; turn down the heat and set aside.
  4. Drain and rinse both types of beans; do so separately and first add all the cannellini beans to the canister of a large high-speed blender, then add half the garbanzo beans, and blend momentarily until smooth. Tip - You don't want or need this to be a fine puree. A few pulses just to break up the beans is what you're looking for, not baby food smooth.** (See Notes)
  5. Add the puree to the Dutch oven, along with broth, thyme, rosemary, marjoram, salt, pepper, and bring to a simmer over medium-high heat for about 7 minutes; stir intermittently.
  6. Add the kale and allow it to wilt and cook briefly, about 3 minutes; stir intermittently.
  7. Turn off the heat and add the lemon zest, juice, stir to combine, and taste the soup. Tip - If it tastes at all flat, it likely needs more salt and possibly pepper; don't be afraid to add them.
  8. Optionally garnish with freshly grated Parmesan, optional parsley, and serve with crusty bread or dinner rolls if desired. Soup will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.

Notes

  • For a thinner, soupier consistency, add 1 to 2 extra cups of broth near the end and adjust seasoning as needed.
  • Blending only part of the beans gives the stew a creamy but textured body; skip blending for a thinner soup.
  • This recipe can be adapted for slow cooker use by sautéing vegetables, blending the beans, then combining all ingredients to cook low for 4 hours or high for 2 hours before adding kale late.
  • Add lemon zest and juice just before serving for best flavor brightness; finish with Parmesan and parsley if desired.

Nutrition Information

Serving 1 Calories 339kcal (17%) Carbohydrates 45g (15%) Protein 17g (34%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 8g (47%) Cholesterol 6mg (2%) Sodium 1095mg (46%) Fiber 10g (40%) Sugar 7g (14%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 339

% Daily Value*

Serving 1
Calories 339kcal 17%
Carbohydrates 45g 15%
Protein 17g 34%
Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 8g 47%
Cholesterol 6mg 2%
Sodium 1095mg 46%
Fiber 10g 40%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.