Recipe for Tuscan Bean Stew

Bowl of Tuscan bean stew with cracker and tomato garnishes

Soups and Stews A Taste of Italy

Here’s a bright and flavorful stew with an Italian flair. Cooks in Tuscany traditionally slow-cook beans in a clay pot called a fagioliera, a vessel that became popular after Columbus brought beans to Europe from the Americas, along with tomatoes and potatoes. So this is actually a New World recipe! There’s no need to clean up a clay pot; stovetop cooking will bring out these marvelous flavors just as well. More beans and vegetables can be added to leftovers (if there are any) for a delicious never-ending soup.

Recipe courtesy of

Chef Edwin Cabrera

Prep Instructions

Yield: 8 (1 cup) servings
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes

Recipe Ingredients

2 cups yellow onions, diced ¼ teaspoon crushed red chili flakes
1/4 cup carrots, diced
1 tablespoon fresh rosemary, minced
1/4 teaspoon ground bay leaf
1 tablespoon dried oregano
2 tablespoons tomato paste
1/2 teaspoon kosher salt
1 tablespoon ground paprika
1/4 teaspoon crushed red chili flakes
2 cups can diced tomatoes in juice
1/2 cup kidney beans, drained and rinsed
1 cup garbanzos, drained and rinsed
1 cup cannellini beans, drained and rinsed
2 cups low sodium vegetable broth
1/4 cup parsley, chopped

Follow the prep technique next to each ingredient.
In a stock pot, sauté the onions and carrots with the herbs and spices in a little water to create steam and release their flavor. Fold in the tomatoes, beans, and broth, and bring to a soft boil for 5 minutes. Lower to simmer and cook 20 to 25 minutes. Remove from heat and add fresh parsley.