In this Mediterranean White Bean Stew, creamy cannellini beans simmer with sweet carrots, warm spices, and bright tomatoes for a rich, comforting dish. Finished with fresh parsley and a squeeze of lemon, it’s simple, nourishing, and packed with bold Mediterranean flavors!

White bean stew in a large pot with a ladle. — Photo credit: Ali Redmond

This creamy stew is a version of the Egyptian white bean stew I grew up with—a cozy wintertime staple from my mom’s kitchen. It’s the kind of simple, humble meal that feels like a hug, filling the house with the rich aroma of simmering tomatoes, garlic, and warm spices.

Creamy white beans become velvety and delicious, soaking up all those flavors as they simmer. Using a pinch of urfa biber (if you have it!) adds a subtle smoky sweetness that makes this healthy soup recipe extra special.

A final squeeze of lemon and a drizzle of good olive oil bring it all together with a little brightness. This recipe is proof that a few Mediterranean pantry staples can turn into dinner in less than 30 minutes! It’s the perfect weeknight meal—minimal effort, big reward.

Ingredients for White Bean Stew

This comforting white bean stew comes together with simple, budget-friendly ingredients you probably already have in your pantry. A few warm spices, canned beans, and a drizzle of good olive oil transform into a rich and satisfying meal in no time. Here’s everything you’ll need:

Cannellini beans: These mild, creamy medium-sized white beans make the perfect creamy base for this stew. I use canned beans for convenience, but you can cook dried beans from scratch using these methods if you prefer! You can also replace the canned cannellini beans with navy beans or butter beans.
Extra virgin olive oil: A generous drizzle adds richness to the stew and helps bring all the flavors together. I use our Private Reserve Greek Extra Virgin Olive Oil for its bold, peppery finish.
Onion and garlic are a classic Mediterranean flavor duo! The onion adds sweetness, while the garlic infuses the stew with depth and warmth.
Carrots add natural sweetness and a bit of texture to balance the creamy beans.
Canned tomatoes break down beautifully as they simmer, creating a rich and slightly tangy base. I like to buy whole tomatoes and then break them up slightly before adding them to the stew. You can do this by snipping them in the can with a pair of kitchen shears or carefully crushing them in your hands as you add them—wear an apron!
Spices: A trio of ground coriander, cumin, and sweet paprika infuse the stew with a warm, earthy flavor and lovely color.
Urfa biber (or crushed red pepper flakes): This optional but highly recommended type of chili flakes adds a smoky, slightly raisin-like heat. More on this ingredient below!
Kosher salt and freshly ground black pepper: Beans drink up seasoning, so adding salt and pepper to this white bean stew recipe is essential—don’t be shy with them!
Lemon: A squeeze of fresh lemon juice at the end brightens everything up.
Parsley: Chopped fresh parsley adds a fresh, herbal finish that complements the warm spices beautifully.

Ingredient Spotlight: Urfa Biber

Urfa biber or urfa pepper is a rich, deeply flavored type of dried chili flakes from southeastern Turkey. The best way I can think to describe the flavor is a subtly smoky and sweet taste with a mild heat that builds.

To make Urfa Biber, chili peppers are harvested at peak ripeness, sun-dried, carefully cured, and finely ground. They have a deep burgundy color and a complex flavor with a hint of sweetness—somewhere between raisins and chocolate—and a gentle, lingering heat.

READ MORE: Urfa Biber: The Turkish Chili Pepper You Want In Your Spice Drawer.
TRY IT: Get authentic Urfa biber delivered from our shop to your door.
BEST SUBSTITUTE: Aleppo pepper or crushed red chili flakes.

White bean stew in a bowl surrounded by a cloth napkin, some crusty bread, and a lemon wedge.

How to Make White Bean Stew

Using canned beans and tomatoes makes this white bean stew recipe the kind of dish you can put together in just over 30 minutes.

I’ve always loved beans—not just for their versatility but because they’re truly a Mediterranean Diet superfood. They’re rich in fiber, packed with plant-based protein, and keep you full for hours without weighing you down. Plus, they take on flavors so beautifully, whether it’s tomato and warm spices or fresh aromatics like garlic and parsley.

This stew is just one of many ways I love to cook with beans, and once you try it, I think you’ll be hooked too! Here’s the process, start to finish:

Sauté the vegetables. In a large Dutch oven, warm 2 to 3 tablespoons extra virgin olive oil over medium-high heat until just shimmering. Add 1 large, finely chopped yellow onion and cook for 3 to 5 minutes, stirring regularly, until golden. Add 2 large, minced garlic cloves and 3 peeled and chopped carrots and season with a big pinch each of kosher salt and black pepper. Cook, stirring often, until the carrots have softened, about 5 more minutes.
Add beans, tomatoes, and spices. Add 3 (14.5 ounce) cans of cannellini beans, Make sure you drain and rinse them, and 2 (15 ounce) cans whole tomatoes with their juices, breaking up the tomatoes slightly. Season with 1 teaspoon ground coriander, 1/2 teaspoon sweet Spanish paprika, 1/2 teaspoon ground cumin, and 1/2 teaspoon urfa biber or crushed red pepper flakes. Add another big drizzle of olive oil and a big dash each of kosher salt and black pepper.
Boil, then simmer. Bring the stew to a boil for about 5 minutes, then turn the heat to low. Partially cover the Dutch oven, leaving a small opening at the top. Simmer for about 20 minutes until the beans have softened and the sauce has thickened slightly.
Finish and serve. Stir in the juice of half a lemon and 3 tablespoons finely chopped fresh parsley. Ladle into serving bowls and serve topped with a drizzle of olive oil.

Make it Your Own

This white bean stew recipe is endlessly flexible! Feel free to customize it however you like. Here are a few ideas to get you started:

Make it extra hearty: Add cooked farro or brown rice to the stew for an even more filling, rustic meal that’s Mediterranean Diet-friendly. Read more on the health benefits of whole grains here.
Give it a smoky twist: Swap the sweet paprika for smoked paprika to bring out a deeper, smoky flavor.
Add something green: Stir in a handful of chopped kale or spinach in the last few minutes of cooking for extra nutrition. You can also add chopped or grated zucchini or summer squash along with the onion to add even more veg.
Make it creamy: Mash some of the beans as they cook or puree a portion of the stew using an immersion blender to create a thicker, creamier texture.
Add toppings: Crumble feta cheese over the finished dish for a creamy, salty contrast, or sprinkle on some crunchy croutons for a nice crunch.

What to Serve with White Bean Stew

Plus, if you’re looking to eat more vegetarian or plant-based meals, this is an easy one to add to your rotation. It’s hearty, and satisfying on its own so you don’t need much else on the table. I love serving it with warm pita or crusty bread to scoop up every last bit, but it’s also great over rice or couscous for a more filling meal.

To round out this comforting white bean stew, I recommend serving it with a few simple sides that complement its rich, warm flavors. A must-have is warm, crusty bread to soak up the delicious broth. This No-Knead Olive Bread is easier than it looks or try this Roasted Garlic Focaccia!

I like to finish this cozy meal with something light and sweet, like a citrusy winter fruit salad or keep it simple with a few pieces of dark chocolate and some fresh orange slices.

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