Mediterranean White Bean Tomato Stew

Name: Mediterranean White Bean Tomato Stew
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 onion, diced; 3 cloves garlic, minced; 1 carrot, diced; 2 cans (15 oz each) white beans, drained and rinsed; 1 can (28 oz) diced tomatoes; 2 cups vegetable broth; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and pepper to taste; Fresh basil for garnish

Highlighted under: Global Inspiration

I love making Mediterranean White Bean Tomato Stew, especially on chilly days when I'm craving something warm and hearty. This dish combines creamy white beans with ripe tomatoes and fresh herbs for a flavor explosion that never disappoints. I often make it in large batches, as it keeps well and tastes even better the next day. Plus, it’s simple enough to whip up on a weeknight yet impressive enough for entertaining guests. Trust me, your kitchen will smell incredible when you make this stew!

Created by

Tamsyn Calder

Last updated on 2026-01-19T22:57:34.856Z

When I first discovered Mediterranean White Bean Tomato Stew, I was instantly drawn to its vibrant colors and robust flavors. I experimented with various herbs and spices, and quickly realized that fresh basil and oregano elevate the taste. For added texture, I like to blend a portion of the beans before adding the rest whole, creating a delightful creaminess that binds all the ingredients together. It’s now a staple in my home!

This stew is incredibly versatile, and I often use seasonal vegetables to switch things up. For instance, adding zucchini or bell peppers can enhance the dish while providing additional nutrients. Make sure to serve it with crusty bread for dipping—it's truly the best way to enjoy every last drop!

Why You'll Love This Recipe
Rich and hearty flavors that satisfy any comfort food craving
Nutritious and packed with plant-based protein
Easily adaptable to include seasonal vegetables

Flavor Building Techniques

The base of this Mediterranean White Bean Tomato Stew relies heavily on the sautéed aromatics. Cooking the onion and carrot until they are translucent is crucial—this step releases their natural sweetness, which forms a flavorful foundation. I recommend keeping your heat at medium; if it's too high, the onions can brown instead of softly caramelizing, leading to a different flavor profile than intended. Stir frequently to avoid sticking.

When you add the garlic, be mindful not to overcook it. Sautéing for just 1-2 minutes until fragrant allows the garlic to contribute its aromatic qualities without turning bitter. This balance of timing is essential for achieving layered flavors in the final dish, and it sets the stage for the tomatoes and herbs to harmonize beautifully in the stew.

Ingredient Choices and Substitutions

White beans are the star of this stew, providing creaminess and protein. If you don’t have white beans on hand, consider using canned chickpeas or even lentils as alternatives. However, keep in mind that different legumes will adjust the texture; chickpeas will add a chunkier bite, whereas lentils may break down more during cooking, altering the overall feel of the stew.

The choice of canned diced tomatoes is also pivotal; they add acidity and sweetness to the stew. To enhance this aspect, you can use fire-roasted diced tomatoes for a smoky depth or incorporate a splash of balsamic vinegar later in the cooking process to elevate the complexity. This dish readily adapts to what you have in your pantry while still delivering that rich Mediterranean flavor.

Ingredients

For the Stew

1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
1 carrot, diced
2 cans (15 oz each) white beans, drained and rinsed
1 can (28 oz) diced tomatoes
2 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Fresh basil for garnish

Instructions

Steps

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the diced onion and carrot, cooking until the onion is translucent, about 5 minutes. Stir in the minced garlic and sauté for another 1-2 minutes until fragrant.

Combine Ingredients

Add the white beans, diced tomatoes, vegetable broth, oregano, dried basil, salt, and pepper to the pot. Bring to a gentle boil, then reduce heat and simmer for 30 minutes to allow the flavors to meld.

Blend for Creaminess

For a creamier texture, remove about half of the stew and blend it in a blender until smooth. Return it to the pot and stir well.

Serve

Ladle the stew into bowls, garnish with fresh basil, and serve warm with crusty bread.

Enjoy!

Pro Tips

Feel free to customize the vegetables based on what you have on hand. Adding a splash of lemon juice before serving brightens the flavors beautifully.

Make Ahead and Storage Tips

This stew is a fantastic candidate for meal prep. You can prepare it up to a day in advance; the flavors continue to develop and deepen as it sits. Just be sure to cool the stew to room temperature before transferring it to airtight containers. It works beautifully in the refrigerator for about 4-5 days, making weeknight dinners a breeze.

If you're looking to extend the longevity of your meal, consider freezing portions of the stew. It freezes well for up to three months. To reheat, gently simmer on the stove over low heat, adding a splash of water or broth to loosen it as needed. If you find it thickened during storage, this step will bring it back to a delightful consistency.

Serving Suggestions

Besides serving this stew with crusty bread, which is a classic pairing, consider adding a simple side salad with a zesty lemon vinaigrette to balance the richness. A dollop of Greek yogurt on top can also provide a cooling effect, enhancing the flavors. If you want to elevate the dish for entertaining, serve it in bowls garnished with freshly chopped parsley or a sprinkle of feta cheese for an extra touch of Mediterranean flair.

For a heartier meal, serve the stew over cooked quinoa or brown rice. This not only adds a nutritious element but also makes for a filling dish. You can also top it with a handful of toasted pine nuts or walnuts for added crunch, creating a delightful contrast to the creamy stew texture.

Questions About Recipes

→ Can I use dried beans instead of canned?

Yes, just soak them overnight and cook them until tender before adding to the stew.

→ Is this stew freezer-friendly?

Absolutely! It freezes well for up to three months; just reheat before serving.

→ What can I serve with this stew?

Serve with crusty bread, over rice, or alongside a fresh salad.

→ Can I add meat to this recipe?

Yes, feel free to add cooked sausage or chicken for extra protein.