Tuscan White Bean Stew

Name: Tuscan White Bean Stew
Total time: 13 h 46 min
Yield: 4 servings
Ingredients: 400 g Dried cannellini beans; 1,500 ml Water; 1,500 ml Water; 1 piece White onion; 2 piece Carrots; 2 piece Celery stalk; 4 clove Garlic; 45 ml Extra-virgin olive oil; 8 piece fresh sage leaves; 2 sprig Fresh rosemary; 1 pinch Chilli flakes; 400 g Plum tomatoes; 2 tsp Fine sea salt; 1 tsp Ground black pepper; 15 ml Extra-virgin olive oil

13 hr 46 min · 24 min active · makes ~4.25 l · Easy

Tuscan white bean stew with fresh sage and rosemary, simmered with plum tomatoes and cannellini beans for a rustic, herbaceous broth.

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Tuscan White Bean Stew

Tuscan white bean stew with fresh sage and rosemary, simmered with plum tomatoes and cannellini beans for a rustic, herbaceous broth.

See more →

TOTAL TIME

13 hr 46 min

ACTIVE TIME

24 min

QUANTITY

~4.25 l

DIFFICULTY

Easy

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/13

Tools0/12

Ingredients

0/13 gathered · 4 servings

400g

3,000ml

1piece

2piece

4clove

60ml

8piece

2sprig

1pinch

400g

2tsp

1tsp

#	Quantity	Notes	State
1	400g	—	—
2	3,000ml	—	—
3	1piece	—	—
4	2piece	—	—
5	2piece	—	—
6	4clove	—	—
7	60ml	—	—
8	8piece	—	—
9	2sprig	—	—
10	1pinch	—	—
11	400g	—	—
12	2tsp	—	—
13	1tsp	—	—

Tools

13 items

Serveware

1 item

Procedure

37 steps

1 of 37

Tip the dried cannellini beans into the large bowl.

Dried cannellini beans · 400 g

⏱ 10s

ResultDried cannellini beans

2 of 37

Pour enough cold water over the beans to cover them by at least 8 cm.

Water · 1,500 ml

⏱ 15s

ResultDried cannellini beans and water

3 of 37

Leave the beans to soak at room temperature for at least 12 hours, or overnight.

⏱ 12 hr

ResultSoaked cannellini beans

4 of 37

Tip the soaked beans into the colander and drain away all the soaking water.

Soaked cannellini beans · step 3

⏱ 20s

ResultDrained soaked beansused in step 6

5 of 37

Pour the fresh water into the large heavy-based saucepan.

Water · 1,500 ml

⏱ 10s

ResultWater

6 of 37

Add the drained soaked beans to the saucepan.

Drained soaked beans · step 4

⏱ 10s

ResultWater and drained soaked beans

7 of 37

Bring the water to a vigorous boil over high heat and cook at a full boil for 10 minutes, skimming off any foam that rises to the surface.

⏱ 10 min

ResultPar-boiled cannellini beans

8 of 37

Reduce the heat to medium-low so the beans settle into a steady, gentle simmer.

⏱ 5s

ResultGently simmered beans

9 of 37

Simmer the beans steadily until they are completely tender all the way through but still holding their shape, about 60 minutes, adding a splash more water if they look dry.

⏱ 1 hr

ResultTender cannellini beansused in step 33

10 of 37

Peel the white onion, halve it through the root, and pull away the papery outer layers.

White onion · 1 piece

⏱ 30s

ResultPeeled onion

11 of 37

Finely chop the peeled onion into small, even pieces.

Peeled onion · step 10

⏱ 1 min

ResultFinely chopped white onion

12 of 37

Sweep the chopped onion into the small bowl and set aside.

Finely chopped white onion · step 11

⏱ 10s

ResultFinely chopped white onion

13 of 37

Peel both carrots with a peeler, removing the skin completely.

Carrots · 2 piece

⏱ 30s

ResultPeeled carrots

14 of 37

Finely chop the peeled carrots into small, even dice.

Peeled carrots · step 13

⏱ 45s

ResultFinely chopped carrot

15 of 37

Sweep the chopped carrot into the small bowl with the onion.

Finely chopped carrot · step 14

⏱ 10s

ResultFinely chopped carrot and finely chopped white onion

16 of 37

Trim the leafy tops and the base from both celery stalks.

Celery stalk · 2 piece

⏱ 20s

ResultTrimmed celery stalks

17 of 37

Finely chop the trimmed celery stalks into small, even pieces.

Trimmed celery stalks · step 16

⏱ 40s

ResultFinely chopped celery

18 of 37

Sweep the chopped celery into the small bowl with the onion and carrot.

Finely chopped celery · step 17

⏱ 10s

ResultFinely chopped celery and finely chopped carrot and finely chopped white onionused in step 24

19 of 37

Crush each garlic clove lightly with the flat of the knife to loosen the skin, then peel away the papery skin.

Garlic · 4 clove

⏱ 30s

ResultPeeled garlic cloves

20 of 37

Finely chop the peeled garlic cloves into a fine mince.

Peeled garlic cloves · step 19

⏱ 30s

ResultFinely chopped garlic

21 of 37

Sweep the chopped garlic into a separate small bowl and set aside.

Finely chopped garlic · step 20

⏱ 10s

ResultMeasured garlicused in step 26

22 of 37

Pour 45 ml of the olive oil into the large heavy-based pot.

Extra-virgin olive oil · 45 ml

⏱ 8s

ResultExtra-virgin olive oil

23 of 37

Warm the oil over medium heat until it shimmers and flows freely.

⏱ 1 min

ResultHot oil

24 of 37

Add the onion, carrot and celery to the hot oil.

Finely chopped celery and finely chopped carrot and finely chopped white onion · step 18

⏱ 10s

ResultFinely chopped carrot mixture

25 of 37

Cook the vegetables over medium heat, stirring regularly, until they are completely soft and turning golden at the edges, about 8 minutes.

⏱ 8 min

ResultSoftened soffritto

26 of 37

Stir in the chopped garlic.

Measured garlic · step 21

⏱ 8s

ResultSoftened soffritto and measured garlic

27 of 37

Add the sage leaves whole to the pot.

Fresh sage leaves · 8 piece

⏱ 8s

ResultSoftened soffritto and measured garlic and fresh sage leaves

28 of 37

Add the rosemary sprigs whole to the pot.

Fresh rosemary · 2 sprig

⏱ 8s

ResultSoftened soffritto and measured garlic mixture

29 of 37

Scatter in the dried chilli flakes.

Chilli flakes · 1 pinch

⏱ 5s

ResultSoftened soffritto and measured garlic mixture

30 of 37

Stir everything together and cook for a further 90 seconds until the garlic is golden and the herbs are fragrant.

⏱ 1 min 30s

ResultFragrant herb soffritto

31 of 37

Tip in the plum tomatoes and crush them roughly with the back of the spoon as they go in.

Plum tomatoes · 400 g

⏱ 10s

ResultFragrant herb soffritto and plum tomatoes

32 of 37

Stir the tomatoes into the soffritto and cook over medium heat, pressing them against the sides of the pot, until the mixture is thick and the raw tomato smell has cooked off, about 5 minutes.

⏱ 5 min

ResultTomato and herb base

33 of 37

Ladle the tender cannellini beans into the pot along with their cooking liquid.

Tender cannellini beans · step 9

⏱ 15s

ResultTender cannellini beans and tomato and herb base

34 of 37

Season the stew with the fine sea salt, stirring it in evenly.

Fine sea salt · 2 tsp

⏱ 10s

ResultTender cannellini bean and tomato mixture

35 of 37

Add the ground black pepper and stir it evenly through the stew.

Ground black pepper · 1 tsp

⏱ 10s

ResultTender cannellini bean and tomato mixture

36 of 37

Simmer the stew uncovered over low heat for 30 minutes, stirring occasionally, until it is thick and the flavours have merged; add a splash of water if it becomes too dense.

⏱ 30 min

ResultThick white bean stew

37 of 37

Fish out and discard the rosemary sprigs and any large sage leaves.

⏱ 20s

ResultHerb-free white bean stew

Total Time13 hr 46 min

#	Product	Action
1	400 g	Tip the dried cannellini beans into the large bowl.⏱ 10sResultDried cannellini beans
2	1,500 ml	Pour enough cold water over the beans to cover them by at least 8 cm.⏱ 15sResultDried cannellini beans and water
3	—	Leave the beans to soak at room temperature for at least 12 hours, or overnight.⏱ 12 hrResultSoaked cannellini beans
4	Soaked cannellini beansstep 3	Tip the soaked beans into the colander and drain away all the soaking water.⏱ 20sResultDrained soaked beansused in step 6
5	1,500 ml	Pour the fresh water into the large heavy-based saucepan.⏱ 10sResultWater
6	Drained soaked beansstep 4	Add the drained soaked beans to the saucepan.⏱ 10sResultWater and drained soaked beans
7	—	Bring the water to a vigorous boil over high heat and cook at a full boil for 10 minutes, skimming off any foam that rises to the surface.⏱ 10 minResultPar-boiled cannellini beans
8	—	Reduce the heat to medium-low so the beans settle into a steady, gentle simmer.⏱ 5sResultGently simmered beans
9	—	Simmer the beans steadily until they are completely tender all the way through but still holding their shape, about 60 minutes, adding a splash more water if they look dry.⏱ 1 hrResultTender cannellini beansused in step 33
10	1 piece	Peel the white onion, halve it through the root, and pull away the papery outer layers.⏱ 30sResultPeeled onion
11	Peeled onionstep 10	Finely chop the peeled onion into small, even pieces.⏱ 1 minResultFinely chopped white onion
12	Finely chopped white onionstep 11	Sweep the chopped onion into the small bowl and set aside.⏱ 10sResultFinely chopped white onion
13	2 piece	Peel both carrots with a peeler, removing the skin completely.⏱ 30sResultPeeled carrots
14	Peeled carrotsstep 13	Finely chop the peeled carrots into small, even dice.⏱ 45sResultFinely chopped carrot
15	Finely chopped carrotstep 14	Sweep the chopped carrot into the small bowl with the onion.⏱ 10sResultFinely chopped carrot and finely chopped white onion
16	2 piece	Trim the leafy tops and the base from both celery stalks.⏱ 20sResultTrimmed celery stalks
17	Trimmed celery stalksstep 16	Finely chop the trimmed celery stalks into small, even pieces.⏱ 40sResultFinely chopped celery
18	Finely chopped celerystep 17	Sweep the chopped celery into the small bowl with the onion and carrot.⏱ 10sResultFinely chopped celery and finely chopped carrot and finely chopped white onionused in step 24
19	4 clove	Crush each garlic clove lightly with the flat of the knife to loosen the skin, then peel away the papery skin.⏱ 30sResultPeeled garlic cloves
20	Peeled garlic clovesstep 19	Finely chop the peeled garlic cloves into a fine mince.⏱ 30sResultFinely chopped garlic
21	Finely chopped garlicstep 20	Sweep the chopped garlic into a separate small bowl and set aside.⏱ 10sResultMeasured garlicused in step 26
22	45 ml	Pour 45 ml of the olive oil into the large heavy-based pot.⏱ 8sResultExtra-virgin olive oil
23	—	Warm the oil over medium heat until it shimmers and flows freely.⏱ 1 minResultHot oil
24	Finely chopped celery and finely chopped carrot and finely chopped white onionstep 18	Add the onion, carrot and celery to the hot oil.⏱ 10sResultFinely chopped carrot mixture
25	—	Cook the vegetables over medium heat, stirring regularly, until they are completely soft and turning golden at the edges, about 8 minutes.⏱ 8 minResultSoftened soffritto
26	Measured garlicstep 21	Stir in the chopped garlic.⏱ 8sResultSoftened soffritto and measured garlic
27	8 piece	Add the sage leaves whole to the pot.⏱ 8sResultSoftened soffritto and measured garlic and fresh sage leaves
28	2 sprig	Add the rosemary sprigs whole to the pot.⏱ 8sResultSoftened soffritto and measured garlic mixture
29	1 pinch	Scatter in the dried chilli flakes.⏱ 5sResultSoftened soffritto and measured garlic mixture
30	—	Stir everything together and cook for a further 90 seconds until the garlic is golden and the herbs are fragrant.⏱ 1 min 30sResultFragrant herb soffritto
31	400 g	Tip in the plum tomatoes and crush them roughly with the back of the spoon as they go in.⏱ 10sResultFragrant herb soffritto and plum tomatoes
32	—	Stir the tomatoes into the soffritto and cook over medium heat, pressing them against the sides of the pot, until the mixture is thick and the raw tomato smell has cooked off, about 5 minutes.⏱ 5 minResultTomato and herb base
33	Tender cannellini beansstep 9	Ladle the tender cannellini beans into the pot along with their cooking liquid.⏱ 15sResultTender cannellini beans and tomato and herb base
34	2 tsp	Season the stew with the fine sea salt, stirring it in evenly.⏱ 10sResultTender cannellini bean and tomato mixture
35	1 tsp	Add the ground black pepper and stir it evenly through the stew.⏱ 10sResultTender cannellini bean and tomato mixture
36	—	Simmer the stew uncovered over low heat for 30 minutes, stirring occasionally, until it is thick and the flavours have merged; add a splash of water if it becomes too dense.⏱ 30 minResultThick white bean stew
37	—	Fish out and discard the rosemary sprigs and any large sage leaves.⏱ 20sResultHerb-free white bean stew
Total Time		13 hr 46 min

Serving

Ladle the stew generously into warm serving bowls.
Drizzle the remaining 15 ml of olive oil over the top of each bowl just before serving.

Nutrition

per serving

Estimated · pre-cooking · 93% ingredients covered

Nutrient	Per serving
	523kcal
	25g
	16g
	2g
	73g
	9g
	19g
	1,220mg

Ingredients0/13

Tools0/12

Recipe

Tuscan White Bean Stew

Tuscan white bean stew with fresh sage and rosemary, simmered with plum tomatoes and cannellini beans for a rustic, herbaceous broth.

What you’ll doYou will soak dried beans overnight, then simmer them until tender whilst you prepare the soffritto of onion, carrot, celery and garlic. Once the beans are cooked, you'll build the stew by cooking the soffritto with herbs, tomatoes and spices, then fold in the beans and their cooking liquid and simmer until the flavours merge.

Serves4

Total13 hr 46 min

LevelEasy

Ingredients

Dried cannellini beans400 g
Water3,000 ml
White onion1 piece
Carrots2 piece
Celery stalk2 piece
Garlic4 clove
Extra-virgin olive oil60 ml
Fresh sage leaves8 piece
Fresh rosemary2 sprig
Chilli flakes1 pinch
Plum tomatoes400 g
Fine sea salt2 tsp
Ground black pepper1 tsp

Tools

Large heavy based potSpoonWhite onion bowl (small bowl)Measured bowl (small bowl)Large heavy based saucepanChef's knifeLarge bowlWooden spoonColanderPeelerLadleServing bowlChopping board

Method

Tip the dried cannellini beans into the large bowl.

10sLarge bowlDried cannellini beans · 400 g

Pour enough cold water over the beans to cover them by at least 8 cm.

15sLarge bowlWater · 1,500 ml

Leave the beans to soak at room temperature for at least 12 hours, or overnight.

12 hrLarge bowl

Tip the soaked beans into the colander and drain away all the soaking water.

Result · Drained soaked beans · used in step 6

20sColanderSoaked cannellini beans · step 3

Pour the fresh water into the large heavy-based saucepan.

10sLarge heavy based saucepanWater · 1,500 ml

Add the drained soaked beans to the saucepan.

10sLarge heavy based saucepanDrained soaked beans · step 4

Bring the water to a vigorous boil over high heat and cook at a full boil for 10 minutes, skimming off any foam that rises to the surface.

10 minLarge heavy based saucepan

Reduce the heat to medium-low so the beans settle into a steady, gentle simmer.

5sLarge heavy based saucepan

Simmer the beans steadily until they are completely tender all the way through but still holding their shape, about 60 minutes, adding a splash more water if they look dry.

Result · Tender cannellini beans · used in step 33

1 hrLarge heavy based saucepan

Peel the white onion, halve it through the root, and pull away the papery outer layers.

30sChopping board, Chefs knifeWhite onion · 1 piece

Finely chop the peeled onion into small, even pieces.

1 minChopping board, Chefs knifePeeled onion · step 10

Sweep the chopped onion into the small bowl and set aside.

10sWhite onion bowl (small bowl)Finely chopped white onion · step 11

Peel both carrots with a peeler, removing the skin completely.

30sChopping board, PeelerCarrots · 2 piece

Finely chop the peeled carrots into small, even dice.

45sChopping board, Chefs knifePeeled carrots · step 13

Sweep the chopped carrot into the small bowl with the onion.

10sWhite onion bowl (small bowl)Finely chopped carrot · step 14

Trim the leafy tops and the base from both celery stalks.

20sChopping board, Chefs knifeCelery stalk · 2 piece

Finely chop the trimmed celery stalks into small, even pieces.

40sChopping board, Chefs knifeTrimmed celery stalks · step 16

Sweep the chopped celery into the small bowl with the onion and carrot.

Result · Finely chopped celery and finely chopped carrot and finely chopped white onion · used in step 24

10sWhite onion bowl (small bowl)Finely chopped celery · step 17

Crush each garlic clove lightly with the flat of the knife to loosen the skin, then peel away the papery skin.

30sChopping board, Chefs knifeGarlic · 4 clove

Finely chop the peeled garlic cloves into a fine mince.

30sChopping board, Chefs knifePeeled garlic cloves · step 19

Sweep the chopped garlic into a separate small bowl and set aside.

Result · Measured garlic · used in step 26

10sMeasured bowl (small bowl)Finely chopped garlic · step 20

Pour 45 ml of the olive oil into the large heavy-based pot.

8sLarge heavy based potExtra-virgin olive oil · 45 ml

Warm the oil over medium heat until it shimmers and flows freely.

1 minLarge heavy based pot

Add the onion, carrot and celery to the hot oil.

10sLarge heavy based potFinely chopped celery and finely chopped carrot and finely chopped white onion · step 18

Cook the vegetables over medium heat, stirring regularly, until they are completely soft and turning golden at the edges, about 8 minutes.

8 minLarge heavy based pot, Wooden spoon

Stir in the chopped garlic.

8sLarge heavy based potMeasured garlic · step 21

Add the sage leaves whole to the pot.

8sLarge heavy based potFresh sage leaves · 8 piece

Add the rosemary sprigs whole to the pot.

8sLarge heavy based potFresh rosemary · 2 sprig

Scatter in the dried chilli flakes.

5sLarge heavy based potChilli flakes · 1 pinch

Stir everything together and cook for a further 90 seconds until the garlic is golden and the herbs are fragrant.

1 min 30sLarge heavy based pot, Wooden spoon

Tip in the plum tomatoes and crush them roughly with the back of the spoon as they go in.

10sLarge heavy based pot, SpoonPlum tomatoes · 400 g

Stir the tomatoes into the soffritto and cook over medium heat, pressing them against the sides of the pot, until the mixture is thick and the raw tomato smell has cooked off, about 5 minutes.

5 minLarge heavy based pot, Wooden spoon

Ladle the tender cannellini beans into the pot along with their cooking liquid.

15sLarge heavy based pot, LadleTender cannellini beans · step 9

Season the stew with the fine sea salt, stirring it in evenly.

10sLarge heavy based potFine sea salt · 2 tsp

Add the ground black pepper and stir it evenly through the stew.

10sLarge heavy based potGround black pepper · 1 tsp

Simmer the stew uncovered over low heat for 30 minutes, stirring occasionally, until it is thick and the flavours have merged; add a splash of water if it becomes too dense.

30 minLarge heavy based pot

Fish out and discard the rosemary sprigs and any large sage leaves.

20sLarge heavy based pot

Ladle the stew generously into warm serving bowls.

30sServing bowl, LadleHerb-free white bean stew · step 37

Drizzle the remaining 15 ml of olive oil over the top of each bowl just before serving.

Result · Tuscan White Bean Stew

15sServing bowl, SpoonExtra-virgin olive oil · 15 ml

Printed 7 October 2026