Tomato and Butter Bean Stew

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This one-pot wonder brings warmth and comfort straight to your table. Packed with nutrients, easy to whip up, and perfect when paired with crusty bread, this stew is the ideal cozy meal.

After falling in love with Colu Henry’s Roasted Tomato and White Bean Stew, I felt inspired to create my own version. The bright, layered flavors and the stew’s versatility made it a quick favorite, especially during the colder months.

As winter rolls on, I find myself reaching for meals that are both vibrant and soothing. (I’ve also been enjoying a lot of Greek Chickpea Soup lately!) This butter bean stew hits all the right notes for a hearty, nourishing weeknight meal. It’s fragrant, rich in umami, and perfect for dipping and soaking with a good loaf of bread.

And just like my go-to Lentil Soup Recipe, you can easily make this dish vegan by swapping the Parmesan for nutritional yeast or adding a dollop of miso paste.

Even though it’s not tomato season, cherry tomatoes still bring the right sweetness all year round. But when summer comes, feel free to use any fresh tomatoes you have from your garden or the farmers’ market.

How to Make Butter Bean Stew

I love homemade soup that doesn’t require me to be in the kitchen all day. This butter bean stew needs just 30 minutes to simmer and is ready in under an hour. (Though it tastes like it’s been cooking all day long.)

While you can whip up something extra to go with your stew (I’ve got some ideas below!), I usually keep it simple with a loaf of crusty bread—it’s the perfect match.

The Ingredients

  • Extra-virgin olive oil: No need to use the fancy stuff unless you’re drizzling it over as a garnish.
  • Onion: One yellow onion forms the aromatic base of the stew.
  • Garlic: I recommend 3 to 4 cloves, but feel free to adjust to your taste.
  • Fennel seeds: Optional, but I love the earthy, slightly anise flavor they bring.
  • Chili flakes: A pinch of heat balances out the sweetness and acidity of the tomatoes.
  • Tomatoes: Two pints of cherry or grape tomatoes, cooked down until they burst and release their juices.
  • Tomato Paste: This adds a concentrated tomato flavor that really shines.
  • Butter Beans: Also known as lima beans, they make the stew creamy and hearty. Cannellini beans work as a substitute too.
  • Broth: Use vegetable broth for a vegetarian option, or chicken broth for extra richness.
  • Herbs: Sauté the aromatics with rosemary, then finish the stew with fresh parsley. You can swap rosemary for thyme, and parsley for dill if you prefer.
  • Parmesan: A generous amount of freshly grated Parmesan adds a salty, rich finish to the stew.
  • Vinegar: A splash of red wine vinegar brightens the flavors—don’t skip it!

Substitutions and Additions

  • Make it Vegan: Swap the Parmesan for 1/4 cup of nutritional yeast or 1 tablespoon of white miso paste. If using miso paste, dissolve it in a small bowl with 1/2 cup of hot broth before adding it to the stew near the end of cooking.
  • Add Spinach: Fresh baby spinach or shredded kale are great additions. Add them when you add the beans and broth so they can wilt as the stew simmers.
  • Use Canned Tomatoes: If you don’t have fresh tomatoes, use a 28-ounce can of whole-peeled tomatoes. Crush them with your hands or the back of a spoon before adding them to the stew.
  • Add Breadcrumbs: Toasted panko breadcrumbs or croutons make a delicious topping!

The Directions

Step 1: Sauté Onion and Rosemary

Cook the onion and rosemary until the onion is aromatic and caramelized, about 8 minutes. Then remove the rosemary sprig.

Step 2: Cook Tomatoes

Add the tomatoes and cook until they break down and become jammy about 8 minutes. They should start releasing their juices around the 5-minute mark.

Step 3: Add Tomato Paste, Garlic, Fennel, and Chili

Cook until the tomato paste turns a deep brick red, about 4 minutes.

Step 4: Add Beans and Broth

Bring the stew to a simmer and cook uncovered for about 15 minutes.

Step 5: Finish with Parmesan and Vinegar

Stir in the Parmesan and vinegar, then taste and adjust the seasoning as needed before serving.

    Serving Suggestions

    • Bread or Pita: Something crusty and warm is perfect for dunking!
    • Salad: A light, fresh salad like Brussels Salad with pear and pecans pair nicely. Or try something heartier like Chicken Cashew Salad.
    • Sandwich: Pair the stew with a Green Goddess Chicken Salad sandwich for a satisfying meal.

    Recipe Tips and Tricks

    • Caramelize the Tomato Paste: The key to unlocking its full flavor is to cook it in olive oil until it turns a deep red. This avoids a raw tomato taste.
    • Don’t Drain the Beans: The starchy liquid from the can adds thickness and extra flavor to the broth.
    • Add a Parmesan Rind: If you have one, toss it into the soup while it simmers to add another layer of umami.

    Equipment

    • Dutch oven or stock pot

    Ingredients

    • 3 Tbsp. extra-virgin olive oil
    • 1 medium yellow onion, diced
    • 1 sprig of fresh rosemary
    • 2 pints cherry (or grape) tomatoes
    • 2 Tbsp. tomato paste
    • 3 to 4 garlic cloves, thinly sliced
    • 1/2 tsp. crushed fennel seeds
    • Pinch of chili flakes
    • 3/4 tsp. kosher salt
    • 2 (15.5-oz.) cans butter beans (do not drain)
    • 2 cups vegetable broth
    • 1/2 cup grated Parmesan cheese
    • Cracked black pepper
    • 1 1/2 tsp. red wine vinegar
    • Chopped fresh parsley for garnish
    • Crusty bread for serving

    Instructions 

    1. Heat oil in a Dutch oven or stock pot over medium. Add rosemary sprig and let fry in hot oil for 1 minute. Add onions and cook until they soften and start to caramelize about 8 minutes. Remove and discard the rosemary sprig. Add tomatoes and cook until tomatoes start to break down and release their juices, about 8 minutes. Stir in tomato paste, garlic, fennel seeds, and chili flakes; cook 3 to 4 minutes, until aromatic. Season generously with salt (I use about 3/4 teaspoon).
    2. Add beans (with brine) and broth; bring mixture to a simmer. Simmer, uncovered, for 15 minutes, until the stew slightly reduces. Stir in Parmesan cheese and a few grinds of black pepper. Remove from heat and stir in vinegar. Taste and adjust seasonings as needed (you may want another pinch of salt).Ladle soup into bowls and garnish with fresh parsley, freshly grated Parmesan, and extra cracked black pepper. Serve with crusty bread.

    Notes

    • Store: refrigerate leftovers in an airtight container and refrigerate for up to 4 days.
    • Reheat: heat leftovers in a small sauce pot on the stovetop over medium-low heat until warm. You can also microwave individual portions, stopping to stir every 30 seconds, to promote even heating.
    NUTRITION INFORMATON: Serving: 1.75cups | Calories: 322kcal | Carbohydrates: 39g | Protein: 14g | Fat: 14g | Saturated Fat: 1.5g | Sodium: 1205mg | Fiber: 10g | Sugar: 6g

    *I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*

    If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!

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