Cozy Cannellini Bean Stew
This Cozy Cannellini Bean Stew is rustic Italian comfort in a bowl. Tender white beans simmer with garlic, herbs, and olive oil until silky and rich, then get topped with crispy rosemary-chili breadcrumbs for a hearty, satisfying meal that pairs perfectly with crusty bread and a glass of wine.
Servings 8 Servings
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.
Nutrition
Serving: 1Serving