By Melissa Clark
Published Feb. 23, 2024
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- 4(295)
- Notes
- Read community notes
Made in about half an hour from pantry ingredients, this simple, flexible stew has a velvety texture from canned white beans rounded out by plenty of garlic, olive oil and canned plum tomatoes. The optional bacon adds a brawny heft here, but the stew will be just as hardy without it. Or lighten things up by stirring a few handfuls of quick-cooking greens directly into the pot, which also eliminates any need for a salad on the side.
Featured in: 3 Hearty Vegetarian Stews That Don’t Take Hours on the Stove
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Ingredients
Yield:3 to 4 servings
- ½cup diced bacon or pancetta (3 strips; optional)
- 2 to 4tablespoons extra-virgin olive oil, plus more as needed
- 7garlic cloves, thinly sliced
- ½teaspoon red-pepper flakes
- 1(14-ounce) can peeled plum tomatoes
- 3(15-ounce) cans white beans, drained
- ½teaspoon fine sea or table salt, plus more to taste
- 1cup vegetable or chicken broth
- Grated Pecorino Romano, for serving (optional)
- Coarsely ground black pepper or smoked paprika, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
584 calories; 19 grams fat; 5 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 76 grams carbohydrates; 17 grams dietary fiber; 5 grams sugars; 30 grams protein; 1383 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Step
1
In a medium pot over medium-high heat, fry the bacon or pancetta until crisp and browned, 3 to 4 minutes. Use a slotted spoon to transfer to a plate, leaving the fat in the pan. Reserve diced bacon or pancetta for garnish. (Skip this step if not using the bacon.)
Step
2
Add 2 tablespoons oil to the pot if you used the bacon or 4 tablespoons oil if you didn’t. Heat the oil for a few seconds, then add garlic and red-pepper flakes, and cook, stirring, until garlic is pale golden brown, 1 to 2 minutes.
Step
3
Dice the canned plum tomatoes. Add tomatoes and their liquid to the pot, along with the beans, salt and broth. Let liquid come to a boil, then lower the heat so the mixture is at a rapid simmer. Mash about a quarter of the beans with a potato masher or wooden spoon against the side of the pot, and simmer until the stew has thickened, 7 to 15 minutes. Taste and add more salt if you like.
Step
4
Serve warm in bowls topped with reserved bacon and grated cheese if you like, and a drizzle of extra-virgin olive oil and a sprinkling of pepper, smoked paprika or both.
Ratings
4
out of 5
295
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Cooking Notes
Jo Anne
The first ingredient in this "vegetarian stew" recipe is bacon; #8 is chicken broth. Perhaps this recipe should have been billed a stew that could be altered to be vegetarian.
Ron
I would not list bacon or pancetta in an article on vegetarian soups . I know it says optional but I would hav omitted it .
Warren
@JoanneThe bacon/pancetta is listed as optional, the chicken stock is listed as an alternative to vegetable stock
Kaydee
When I saw the title of this recipe, Spicy Tomato White Bean Stew, I thought, "Oh, a recipe with harissa!" Well, harissa is not an ingredient listed in the recipe but for me this is going to be a recipe with harissa.
Jen in Toledo
I made this tonight and it was very good. There are only 2 of us eating so I used 2 cans of beans (Great Northern and Pinto). I halved the red pepper flakes because my husband doesn’t like spicy food. I used 2/3 cup chicken broth and one 14 oz can of diced tomatoes. Otherwise I made the recipe exactly as written including 3 slices of bacon. Quick and easy. Honestly, I wish I had made more.
Leek
For those recipes calling for 14oz cans of plum tomatoes, I do one of 3 things, depending on the effect I want - 1- sub a can of diced tomatoes 2 - sub a can of crushed tomatoes3 - divide a 28oz can of whole tomatoes and freeze 1/2 for the next time
Su
I like my soups chunky so I added diced fennel, onion and carrot to the bacon fat before adding in the sliced garlic. I served it with a warm baguette and it was a really delicious meal on a cold, windy night.
Tony
Do people actually find smaller than 28oz can of whole tomatoes? I imagine this would be subsititud with 14 oz crushed, which should still be excellent.Soup sounds delightful, can't wait to try.
MplsMike
Substitute sh*take mushroom powder (1.5T) for the bacon to make it vegetarian. Also, I'd sauteed a chopped onion, and cut back on the garlic. I'd also add some tomato paste.
Christine
Would be interested to know what white beans others are using…cannellini, butter, great Northern, or…?
Susan
Looking at the stew in the pot, it reminds me of a very hearty pasta sauce. All the elements are there, plus beans. I could see serving this over rotini or penne if I were 30 years younger with the metabolism to match! Instead, I stirred in some arugula. Still excellent.
Kathy
I make a version of this to which I add 1T thyme (the secret ingredient). I saute onion first, add garlic, also chopped sweet peppers, shredded carrot, tomato paste, and I use canned cannelini beans, canned diced tomatoes, and quartered Aidell's apple chicken sausage. Yum! Be sure to have garlic toast to slop up the liquid.
Vivek
This was incredible, though I changed the recipe slightly by using shallots and garlic instead of garlic alone. For seasoning I included some TJ’s dried sofrito.
Jeff
This is a good one, and easy, and quick. Tossed in a tbs+ of harissa for some added heat and flavor, a cup of a local pale ale (with no broth in the house), then a couple handfuls of kale in the last 5 minutes for something green. Not sure turkey bacon is the flavor ticket, but this stands alone as a veggie dish. We'll do this again.
Bubbles
Honestly, this would probably be better with the bacon.I made the veg version, adding some tomato paste and Italian herbs for more oomph. Fine, simple, nothing crazy.
Leek
Just found 14 oz cans of whole, peeled, plum tomatoes at Trader Joe’s.
Easy And Great
I made this tonight and will definitely be making it again. It was so easy and fast and very good. I was afraid of cooking the garlic til pale golden brown, but it wasn't bitter at all and actually was very tender after the cooking time in the stew. I did use a 14.5 oz can of diced unsalted tomatoes, and it was good. I went with the bacon and chicken broth.
Joe VDB
I added a shallot, turkey meatballs and baby spinach to mine for a little “rounder” of a meal. I also needed to add a bit more stock to accommodate the additional ingredients. Otherwise, I stuck to the recipe and really enjoy it!
MHCF
Really tasty and easy mid-week meal. I'm vegetarian, so skipped the bacon and used fire roasted tomatoes for smoky flavor. Added a chopped zucchini and a bit of green onion I had on hand. Served with garlic bread and a fried egg on top. Would definitely make this again.
momo
This was almost embarrassingly easy and good. I did add more garlic because I always do. I also it used my immersion blender a bit rather than trying to smash beans on the side of the pot.
Lois Haggard, New Mexico
I didn’t have bacon or pancetta on hand, but I had a package of Serrano ham. OMG- what a delicious stew. We had it with a slab of baked salmon on top. Great meal.
Diane
Added baby spinachAdded sage and shallots and onionAdded harissaAdded finely diced carrot
Keith
I made it with one pound of Rancho Gordo's Rio Zape beans, and used the bean broth in place of the vegetable stock. I added a chopped onion before the garlic - I'm not sure that it was necessary. I stirred in some chopped red chard for the last ten minutes. The combination of the beans and garlic, with a touch of heat and a bit of sweetness from the tomatoes, was tone perfect. I cooked the beans in a slow cooker while out running errands.
wildfyre
I added fermented chili paste and since I only eat seafood, I used anchovies just before adding the tomato. Only had one can of cannellini and one can of butter beans so that’s what I tossed in and I have zero regrets. Don’t get hung up on details in a recipe, try something and try something else the next time. You may hate one of those attempts but that is ok! Next time try something different. Also threw in some mushrooms for some chewiness and it was perfect for this snowy night.
C
Lovely recipe for the end of winter! Using rancho Gordo beans definitely amped up the flavor, as did using the bacon (but I’m sure it would still be good without). We will be making this again!
Donna Dee
I notice this called for drained (canned) beans. I have always rinsed mine and might have assumed that was what was called for, but Melissa Clarke is always blessed precise, which leaves me wondering, why not rinse?
T
I just dump the entire contents of the can into the stew. I’m not sure why you’re supposed to throw away that flavorful, nutritious liquid. I do use low sodium beans though.
Yay! Healthy, yummy, and easy enough by relying on pantry staples
This is the first recipe I’ve cooked postpartum. It looked manageable enough – something I could pull off while baby slept – and am relieved the experience matched my expectation. It turned out well (hard to mess up, thankfully) and my husband loved the “vegan” version (my preference). I plan to make it again, next time for my family, though probably without the red pepper flakes but with the bacon. I’m optimistic!
drew
This is absolutely delicious! Used the oil from chili crisp and the crisp itself instead of the olive oil/red pepper flakes and added kale at the end, but otherwise made exactly as written. I can’t imagine making this without the pancetta, though capers would be a great substitute
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