Italian Vegetable and White Bean Stew

This one-pot stew layers onion, fennel, zucchini, tomatoes, white beans, and herbs in a rich vegetable broth. Adding the zucchini late keeps it distinct while simmering the beans long enough to season the broth.

Details

• Yield: 6 servings
• Prep: 20 minutes
• Cook: 35 minutes

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 1 small fennel bulb, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon dried rosemary
• 1 can (28 ounces) crushed tomatoes
• 4 cups low-sodium vegetable broth
• 2 cans (15 ounces each) cannellini beans, drained and rinsed
• 1 medium zucchini, diced
• 3 cups chopped kale
• 3/4 teaspoon kosher salt, plus more to taste
• Black pepper and lemon juice to taste

Equipment

Use a cutting board, chef’s knife, measuring tools, wooden spoon, and 5- to 6-quart Dutch oven with lid.

Method

1. Heat oil over medium. Add onion, fennel, and carrots with a pinch of salt. Cook 8 minutes, stirring, until softened.
2. Add garlic, tomato paste, oregano, and rosemary. Cook one minute, scraping the bottom, until the paste darkens slightly.
3. Add tomatoes, broth, beans, salt, and pepper. Bring to a boil, then reduce to a gentle simmer for 15 minutes.
4. Add zucchini and simmer 8 minutes. Stir in kale and cook 3 to 5 minutes, until tender.
5. Crush about half a cup of beans against the pot side to thicken the broth. Add lemon juice and adjust salt before serving.

Cues and troubleshooting

The stew is ready when carrots are tender but intact and zucchini is not mushy. A watery broth can simmer uncovered for five minutes or be thickened with more crushed beans. If too thick, add broth in quarter-cup increments. Tomato paste must cook briefly before liquid is added; this removes its raw metallic edge. Keep the simmer gentle so vegetables retain their shape.

Substitutions

Celery can replace fennel, chickpeas can replace cannellini beans, and spinach can replace kale but needs only one minute. Add cooked small pasta at serving rather than storing it in the pot, where it absorbs broth. Parmesan rind may simmer with the stew for savory depth; remove it before serving.

Storage and safety

Serving plan

Serve the stew with toasted bread, polenta, or a small spoonful of cooked pasta. Add fresh basil and grated Parmesan at the table rather than simmering them, which preserves their aroma. If preparing for guests, cook through the bean simmer in advance, then reheat and add zucchini and kale shortly before serving.

Cool promptly in shallow containers and refrigerate for up to four days. Reheat to 165°F/74°C. Freeze for up to three months, leaving expansion space; thaw overnight in the refrigerator. Do not cool a deep, covered pot at room temperature. Bring refrigerated portions to a full simmer while stirring so heat reaches the center evenly.