This Cozy Cannellini Bean Stew is everything you want on a cool evening. It is simple, satisfying, and full of flavor. Tender white beans simmer slowly with garlic, herbs, and a splash of white wine for depth. The anchovies (optional!) melt into the sauce and add a rich, savory layer. Topped with crispy rosemary breadcrumbs, it is rustic Italian comfort that feels special yet comes together easily.
Ingredients
Here’s what you’ll need to make this cozy, flavorful stew. Simple pantry staples come together with a few special ingredients to create rich depth, comforting texture, and that classic Italian warmth.
- Red onion, Carrots, Garlic
- Anchovy Fillets: Optional but they melt into the sauce for that deep Italian umami flavor. I promise there is no fishiness.
- Fresh Herbs: Use any that you have but I love to use thyme and rosemary
- White wine: I find Pinot Grigio and Sauvignon Blanc the best in this dish.
- Dried Cannellini Beans: You can use canned instead, see note in recipe
- Chicken Stock/Broth: Use vegetable stock/broth to make it vegetarian.
- Sherry Vinegar: While it's probably not in your pantry already, it's worth the purchase to add to all your soups and stews for an extra boost of flavor!
- Panko Breadcrumbs: For the crispy, crunchy topping!
See recipe card for full list and quantities of ingredients.
What to serve with this Cannellini Bean Stew?
I love to serve this with crusty bread or a simple salad. Try my insalata mista, cucumber panzanella salad, or cacio e pepe salad. If you want to add meat, try my chicken spiedinis or grilled ribeye.
📋 Recipe
Cozy Cannellini Bean Stew
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Equipment
- Dutch oven or large saucepan
- Chef's Knife
- Wooden spoon
- Large skillet
- Mixing bowl
Ingredients
Beans
- ½ Cup extra-virgin olive oil plus more for finishing
- 1 red onion diced
- 3 carrots peeled and diced
- 3 garlic cloves minced
- 4 anchovy fillets mashed (optional)
- 1 Tablespoon chopped fresh thyme
- 1 Tablespoon chopped fresh rosemary
- ¾ Cup white wine
- 2 Cups dried cannellini beans soaked overnight (see note about canned beans)
- 4 Cups chicken stock
- 2 Tablespoons sherry vinegar
- Kosher salt
- Freshly ground black pepper
Breadcrumbs
- ¼ Cup extra-virgin olive oil
- 1 Cup panko breadcrumbs gluten-free if you like
- 1 Tablespoon chopped fresh rosemary
- 1 Teaspoon red pepper flakes
- Kosher salt
Instructions
- Sauté and build the base: Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Add onion and carrots, cooking until soft and golden, about 5 minutes. Stir in garlic, anchovies, thyme, and rosemary — cook until fragrant, about 1 minute.
- Deglaze and simmer: Pour in the wine and let it reduce by half, about 3 minutes. Add the beans, chicken stock, 2 teaspoons salt, and the remaining olive oil. Bring to a simmer, reduce the heat to low, and cook until the beans are tender and silky, about 1 hour.
- Make the crispy topping: While the beans cook, heat olive oil in a large skillet over medium heat. Add breadcrumbs and toast, stirring frequently, until golden and crisp, about 3–5 minutes. Remove from heat and toss with rosemary, red pepper flakes, and a pinch of salt.
- Finish and serve: Stir the sherry vinegar into the beans and season with salt and pepper. Spoon into bowls, top generously with the rosemary-chili breadcrumbs, and drizzle with a little more olive oil to finish.
Notes
- Keep the anchovies: They melt into the sauce for that deep Italian umami flavor — promise, no fishiness here.
- Make it vegetarian: Use vegetable stock instead of chicken stock for a lighter version.
- Serving idea: Spoon over creamy polenta or serve with toasted sourdough for the ultimate cozy dinner.
- Canned Beans: You can use canned beans instead of dried. Use three 15-ounce cans of cannellini beans, drained and rinsed, and reduce the stock to about 2 cups. Simmer for 20 to 25 minutes until the flavors come together and the stew slightly thickens.
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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