Sunday Creamy White Bean Stew

Name: Sunday Creamy White Bean Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked white beans (cannellini or great northern); 2 tablespoons olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 1 carrot, diced; 2 celery stalks, diced; 4 cups vegetable broth; 1 cup heavy cream; Salt and pepper to taste; Fresh herbs (thyme, rosemary, or parsley) for garnish

Highlighted under: Rustic Cooking

On Sundays, when I want to unwind and savor a cozy meal, I often turn to this creamy white bean stew. The blend of flavors and textures awakens my senses, and the rich creaminess takes the typical bean stew to a whole new level. It’s not just simple to make; it turns any lazy afternoon into a culinary adventure. I love how I can personalize it with herbs and spices, making this dish perfect for sharing with family or enjoying alone on a rainy day. Let's dive into this comforting recipe together!

Created by

Willow Harries

Last updated on 2026-01-13T02:49:34.842Z

When I first made this creamy white bean stew, I was amazed at how the flavors meld together beautifully. The creamy texture, paired with fresh herbs, really elevates the dish. I remember experimenting with different beans, but the cannellini beans brought that perfect creaminess that made it irresistible. It’s remarkable how a few simple ingredients can transform into something so hearty and delicious.

Every time I prepare this stew, I enjoy adding a splash of lemon juice at the end. It brightens up the entire dish and adds a lovely zest. I usually serve it with crusty bread on the side, and it's a hit at our Sunday dinners. Plus, it freezes well, so I always make extra for busy weeknights!

        Why You'll Love This Recipe
        Creamy and comforting with every spoonful
Versatile – customize with your favorite herbs
Perfect for meal prepping or feeding a crowd

      

Perfecting the Flavor Profile

The combination of vegetables in this stew not only adds texture but also layers of flavor. Sautéing the onion, carrot, and celery until they are soft allows their natural sweetness to emerge, which balances beautifully with the earthiness of the beans. For an extra flavor boost, consider adding a bay leaf during the simmering step and removing it before blending. This small addition will enhance the overall taste without complicating the process.

Garlic plays a pivotal role in this stew, infusing it with aroma and depth. Be sure to add it after the other vegetables have softened, as this prevents burning, which can create bitterness. If you prefer a subtle garlic flavor, feel free to use less, or consider roasting the garlic beforehand for a sweeter taste.

Ingredient Substitutions and Enhancements

While cannellini and great northern beans are the stars of this stew, other beans like navy or even lentils can work beautifully. If you want to switch things up, chickpeas would also add interesting texture and flavor. Consider using low-sodium vegetable broth if you’re watching your salt intake; this allows greater control over seasoning at the end.

For the cream component, heavy cream creates a luxurious texture, but you can substitute it with coconut cream for a dairy-free option that adds its unique flair. Alternatively, for a lighter version, half-and-half or a mix of yogurt and milk can work, just stir in the yogurt off the heat to prevent curdling.

Ingredients

For the stew

2 cups cooked white beans (cannellini or great northern)
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 carrot, diced
2 celery stalks, diced
4 cups vegetable broth
1 cup heavy cream
Salt and pepper to taste
Fresh herbs (thyme, rosemary, or parsley) for garnish

Instructions

Preparation Steps

Sauté the vegetables

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, and cook for about 5 minutes until they soften. Stir in the minced garlic and sauté for an additional minute.

Add the beans and broth

Stir in the cooked white beans and vegetable broth. Bring the mixture to a gentle simmer, allowing it to cook for about 15 minutes. This will help the flavors develop.

Blend for creaminess

Using an immersion blender, blend about half of the soup to create a creamy texture while keeping some whole beans for heartiness. If you don’t have an immersion blender, carefully transfer half the soup to a blender, purée, and return it to the pot.

Stir in cream and season

Add the heavy cream, season with salt and pepper, and stir to combine. Let it cook for an additional 5 minutes, until everything is heated through.

Serve and enjoy

Ladle the stew into bowls, garnish with fresh herbs, and serve it warm with crusty bread on the side.

Enjoy your meal!

Pro Tips

Feel free to add other vegetables like spinach or kale for extra nutrition. If you enjoy a little spice, a pinch of red pepper flakes can give it a nice kick!

Meal Prep and Storage

This creamy white bean stew makes an excellent meal prep option. You can store it in an airtight container in the refrigerator for up to five days, or freeze it for up to three months. When reheating, do so gently on the stove over low to medium heat, stirring occasionally, until warmed through. Avoid scorching by adding a splash of broth or water if it thickens too much during storage.

If you’re planning to freeze the stew, for best results, I suggest leaving out the cream until you’re ready to enjoy it. Add it in during reheating for the creamiest, freshest flavor. Just remember to adjust seasoning after freezing, as flavors can deepen during storage.

Serving Suggestions

This stew pairs fantastically with crusty bread, which you can use to soak up the creamy goodness. A side salad with a zesty vinaigrette can add brightness and contrast to this comforting dish. Lightly dressing mixed greens or serving alongside roasted vegetables creates a well-rounded meal.

If you want to enhance the nutrient profile, consider topping the stew with a handful of spinach or kale during the last few minutes of cooking. This addition will wilt the greens perfectly while enriching the stew with vitamins without compromising its texture.

Questions About Recipes

→ Can I use dried beans instead of canned?

Yes, you can! Just make sure to soak and cook them according to package instructions before adding them to the stew.

→ How can I store leftovers?

Store the stew in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months.

→ What can I serve with the stew?

This stew pairs wonderfully with crusty bread, rice, or a side salad.

→ Is it possible to make this vegan?

Absolutely! You can substitute heavy cream with coconut cream or a nut-based cream for a delicious vegan option.