Vegan Tuscan White Bean Stew has become one of my favorite go-to meals for cozy nights. I remember the first time I made it—it was a cold evening, and I wanted something hearty but light. Vegan Tuscan White Bean Stew is not only simple to make, but it also fills your home with the most wonderful aroma. I was looking for a dish that was both comforting and packed with healthy ingredients, and this stew was the perfect solution. The white beans, with their soft texture, create such a satisfying base, and the veggies add freshness and flavor.

The Perfect Blend of Flavors

The magic of Vegan Tuscan White Bean Stew comes from the mix of garlic, tomatoes, and herbs. I always add a little extra garlic to make it even more aromatic. The tomatoes melt into the broth, creating a rich, flavorful base, while the kale adds color and nutrients. Each bite of Vegan Tuscan White Bean Stew feels like a warm hug, especially when paired with a slice of crispy, toasted bread. It’s incredible how such simple ingredients can come together to make something so hearty and comforting.

Healthy and Filling

What I love most about Vegan Tuscan White Bean Stew is how nourishing it is. The white beans provide a great source of protein, and the kale is full of vitamins and minerals. With this stew, I feel good knowing that I’m eating something that’s good for my body. Vegan Tuscan White Bean Stew is perfect for a family meal or when I’m preparing lunch for the week. It stays fresh in the fridge for days, so I can enjoy it anytime.

Vegan Tuscan White Bean Stew_raw — Vegan Tuscan White Bean Stew 3

Whether it’s the middle of winter or the start of spring, Vegan Tuscan White Bean Stew works in every season. On chilly days, it warms me up from the inside out, and when the weather is mild, it’s light enough to enjoy without feeling too heavy. Over time, I’ve made small tweaks to the recipe, but it’s always the Vegan Tuscan White Bean Stew that I turn to when I need something simple and satisfying.

Chef’s Notes- Vegan Tuscan White Bean Stew

If you’re new to using an Instant Pot, always remember that the cooking time starts once the pot reaches pressure. So, allow a few minutes for the pot to heat up before the timer starts.
If you have time, soaking the beans overnight can cut down the cooking time in the Instant Pot and help them cook more evenly.
Be sure to sauté the onions, carrots, and celery until they soften and develop a bit of color. This step enhances the flavor of the soup significantly. If you’re short on time, you can skip the sautéing, but it adds a deeper, more complex taste.
If you can’t find farro, quinoa or brown rice are great alternatives. They will alter the texture slightly but will still give you that hearty grain element.
The acidity of the lemon zest or juice at the end is essential to brighten up the stew and balance the richness. Don’t skip this step for a fresh, zesty contrast.
If the stew thickens too much after sitting, you can add a bit more water or vegetable broth to reach your desired consistency.
This stew freezes well for up to 3 months. To reheat, just add a little water or broth and warm gently to keep it from drying out.

Vegan Tuscan White Bean Stew

5.0 from 1 vote

Dive into the rich flavors of our Vegan Tuscan White Bean Stew! This hearty and nutritious soup combines creamy white beans, wholesome farro, and vibrant kale, all infused with aromatic herbs. Perfectly cooked in the Instant Pot, it offers a comforting meal that’s both gluten-free and allergy-friendly. Whether you’re prepping for the week or seeking a warm, satisfying dinner, this stew delivers exceptional taste and texture. Join the culinary enthusiasts who rave about its simplicity and depth of flavor—your perfect bowl of wellness awaits!

Course: SoupDifficulty: Medium

Servings

bowls

Prep time

minutes

Cooking time

hour

Calories

620

kcal

Resting Time

minutes

Total time

hour

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Legumes Grains
½ pound small white beans (such as alubia blanca or navy beans), rinsed and drained
¼ cup farro (or pearled barley, or buckwheat groats)
Liquids
3 cups water
½ tablespoon vegetable bouillon (or Better Than Bouillon No-Chicken Base)
Vegetables
1 medium onion chopped
1½ large carrots diced
1½ ribs celery chopped
2–3 cloves garlic minced or pressed
2 cups kale chopped, stems removed
Tomatoes Seasonings
8 ounces canned diced tomatoes preferably fire-roasted
1 sprig rosemary lightly crushed
½ tablespoon thyme leaves
1 teaspoon dried basil
¼–½ teaspoon black pepper
¼–½ teaspoon red pepper flakes
Salt to taste
½ teaspoon smoked paprika or ¼ teaspoon smoked salt
Optional Additions
1½ tablespoons nutritional yeast
Lemon zest or lemon juice for serving
Sliced French bread for serving
Alternative Ingredients:
White Beans: Substitute with cannellini beans or chickpeas for a different texture.
Farro: Replace with quinoa or brown rice if preferred.
Kale: Swiss chard or spinach can be used instead.
Vegetable Bouillon: Use homemade vegetable stock as an alternative.
Smoked Paprika: Regular paprika or smoked salt can replace for a different smokiness.
French Bread: Gluten-free or whole grain bread varieties are suitable substitutes.

Directions

Prepare the Beans and Grains: Begin by thoroughly rinsing the small white beans to eliminate any debris. Place them in the Instant Pot along with the farro, vegetable bouillon, and 3 cups of water. Secure the lid, ensure the valve is set to sealing, and select the pressure cook setting for 20 minutes. Once the cooking cycle completes, allow the pressure to release naturally for 15 minutes. If the beans aren’t tender, replace the lid, set to pressure cook for an additional 2-3 minutes, and perform a quick release.
Sauté the Vegetables: While the beans cook, heat a large skillet over medium heat. Add the chopped onions, diced carrots, and celery, sautéing until the onions begin to soften, about 5-7 minutes. If the vegetables start to stick, introduce a tablespoon of water. Once the onions start to brown, incorporate the minced garlic and cook for an additional minute. Remove the skillet from heat and set the vegetables aside.
Combine and Simmer: After ensuring the beans are tender, add the sautéed vegetables back into the Instant Pot along with the diced tomatoes, rosemary sprig, thyme, dried basil, black pepper, and red pepper flakes. If the soup appears too thick, pour in an extra 1 to 2 cups of water. Season with salt to taste. Switch the Instant Pot to the sauté setting on the lowest level and let the soup cook for 20 minutes, stirring frequently to allow the flavors to meld.
Finalize the Soup: A few minutes before serving, remove the rosemary sprigs and stir in the nutritional yeast and smoked paprika or smoked salt. Add the chopped kale, cooking until it is bright green and wilted, approximately 5 minutes. Adjust seasoning with additional salt, pepper, or nutritional yeast as desired. Serve the stew hot, garnished with a sprinkle of lemon zest or a squeeze of lemon juice, and accompany with slices of French bread.

Equipment

instant pot
chef’s knife
cutting board
measuring cups and spoons
mixing bowls

Notes

For an extra depth of flavor, consider adding a splash of balsamic vinegar during the simmering stage. To make the soup even heartier, toss in some diced sweet potatoes or mushrooms. Serve alongside a fresh green salad or roasted vegetables for a complete meal. If preparing ahead, store the stew in airtight containers and freeze for up to three months. Reheat gently on the stove or in the Instant Pot, adding a bit more water if needed. For added richness, drizzle a little olive oil or sprinkle freshly grated vegan Parmesan before serving.

Nutrition Facts

Calories: 620kcal
Fat: 8g
Saturated Fat: 2g
Cholesterol: 0mg
Sodium: 800mg
Potassium: 1200mg
Carbohydrates: 90g
Fiber: 15g
Sugar: 12g
Protein: 25g
Vitamin A: 1500IU
Vitamin C: 30mg
Calcium: 150mg
Iron: 6mg

FAQ- Vegan Tuscan White Bean Stew

Can I make this stew without an Instant Pot?

Yes, you can cook this stew on the stovetop. Just simmer the beans and farro in a large pot for about 1.5–2 hours or until tender. Then proceed with sautéing the vegetables and combining the rest of the ingredients as directed.

Can I substitute the white beans with another type of bean?

Absolutely! You can use cannellini beans, chickpeas, or any other white bean variety you prefer. Each will give a slightly different texture but will work well in the stew.

Can I use a different green instead of kale?

Yes, you can substitute kale with Swiss chard, spinach, or even collard greens. Each green will provide a different flavor and texture, but they will all work wonderfully in the stew.

Is this stew freezer-friendly?

Yes! The Vegan Tuscan White Bean Stew can be stored in airtight containers and frozen for up to three months. When reheating, add a little water or broth if it thickens too much.

Can I make this stew spicy?

Yes, you can adjust the heat level to your liking by increasing the amount of red pepper flakes or adding a chopped chili pepper during the sauté step. For an extra kick, try adding a dash of hot sauce before serving.