Tuscan Stewed Beans

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These Tuscan Stewed Beans are the ultimate rustic Italian comfort food! Made with simple pantry-friendly ingredients like onions, garlic, tomato paste and white beans, but big on gourmet Italian flavor. It's cozy and indulgent yet wholesome, vegan, and gluten-free.
Prep 15 minutes
Cook 1 hour
Total 1 hour 15 minutes
5 from 121 votes

One of my favorite cuisines is rustic Italian cooking, and these Tuscan Stewed Beans are my latest favorite iteration.

A handful of simple, budget-friendly and pantry-friendly ingredients like onions, carrots, garlic, fresh herbs, and canned tomatoes are cooked down until sweet and jammy; cannellini beans are later added to the mix and stewed until rich, almost creamy, and unbelievably flavorful.

This recipe will have your kitchen smelling like an Italian restaurant and is guaranteed to become a new cold weather favorite.

Table of Contents
1. What are Tuscan Stewed Beans?
2. Why you’ll love this recipe
3. Ingredient notes
4. Step-by-step instructions
5. Tips for making this recipe
6. Frequently Asked Questions
7. Recipe card with notes

livornese stewed beans in a bowl bowl with a piece of bread on blue tablecloth

What are Tuscan Stewed Beans??

Well, it’s an incredibly delicious Italian recipe I made up…sort of!

The inspiration for this recipe comes from the TV show Searching For Italy, where the fabulous Stanley Tucci explores his Italian heritage through the regional cuisines of Italy.

ad for meal plans program with picture of woman with button

While most of the food featured on this show is far from vegan, I love seeing how much care Italian chefs and farmers put into their ingredients and their craft. Every time I watch an episode, I’m excited to make something inspired by the show but with my own plant-based spin.

Episode 5 finds Stanley Tucci in Livorno—a port city on the the west coast of Tuscany —where he enjoys a seafood tomato stew made with very simple but good-quality ingredients. My plant-based interpretation of that dish is a bit loose, as I’m not trying to recreate the taste or texture of seafood.

But based on the ingredients and my subsequent research, I think this recipe does a pretty good job at bringing the flavors from Livorno to your home kitchen.

And when I say it’s honest-to-good freakin’ delicious and one of my favorite bean recipes, I am not kidding. And the ingredients are so simple and humble.

livornese stewed beans in a bowl bowl with a piece of bread on blue tablecloth

Why you’ll love this recipe

A Wholesome Hug in a Bowl

This is the kind of winter food that makes you feel cozy inside. Every bite feels like a bit of Italian indulgence, but it’s made with wholesome plant-based ingredients: beans, aromatics, garlic, herbs, tomatoes, olive oil, and vegetable broth. Okay, and a little white wine!

Despite being wholesome, the texture is jammy, rich, and so comforting.

Rich Italian Flavor

This recipe starts by cooking down onions until nicely golden, which builds a first layer of flavor. Carrots and celery are then added, along with lots of garlic and chili flakes for a subtle heat.

Fresh sage perfumes the whole stew with a woodsy, camphory aroma, and cooking down a generous amount of tomato paste adds so much umami. Slow simmering infuses the dish with so much flavor.

The resulting flavor is everything you love about homey Italian cooking with a sweet-tangy tomato flavor and lots of herby notes.

Allergen-Friendly, Meal Prep Friendly, and Freezer Friendly

This recipe is vegan, gluten-free, nut-free, and soy-free. Plus, these stewed beans are a great option for meal prep and freeze beautifully!

If you love the sound of pantry-friendly Italian meals, be sure to check out my 10-ingredient Lentil Bolognese and my Italian White Bean and Pasta Stew!

And if you have my cookbook, The Vegan Instant Pot Cookbook, there’s a great easy recipe for Ribollita, which is a pantry-friendly Tuscan bread soup.

livornese stewed beans in a bowl bowl with a piece of bread on blue tablecloth

Ingredient notes

ingredients for livornese stewed beans with ingredients labeled

Soffritto. A traditional northern Italian soffritto is used here as the flavor base: onions, carrots, and celery, gently sauteed in olive oil. Many Italian soups and stews, like minestrone, as well as pasta sauces and braised dishes start with a soffritto.

Garlic and Fresh Herbs. Many variations of soffritto add additional aromatics like garlic and fresh herbs like parsley, sage, or rosemary. Luckily, I love garlic and fresh herbs and will add them to almost anything I can.

Substitute: If you can’t find fresh sage, use fresh rosemary. Dried herbs will add significantly less flavor, so use them only if you don’t have access to fresh herbs.

Cannellini beans. The king of creamy beans, cannellini beans work so well here, adding a creamy, almost indulgent vibe.

Substitute: Depending on where you live, these may be sold as “white kidney beans.” If you can’t find them, use any other white bean you like.

Dry white wine. The compounds in alcohol unleash flavor compounds in the aromatics and tomatoes that would otherwise remain hidden, adding complexity to these stewed beans.

Pick a dry, crisp white wine such as Pinot Gris, Sauvignon Blanc, Chablis, Sancerre, Pinot Grigio. To check if your wine is vegan, you can use Barnivore.com

Substitute: Don’t drink wine? Skip to the FAQ section.

Tomato paste. More precisely, tomato paste in a tube, not a can (if you can!).

Tomato paste in a can has a subtle metallic taste, and since a generous quantity is used in this recipe, that tinny flavor will be noticeable.

Plus, tomato paste in tubes is preserved with salt instead of citric acid, so the tomato flavor is brighter, fresher, and purer.

Whole peeled canned tomatoes. I prefer using whole peeled canned tomatoes for a couple reasons.

Whole peeled tomatoes are 100% tomatoes, nothing else, so the flavor is better. In contrast, pre-diced and pre-crushed varieties have certain additives. For instance, diced tomatoes typically have calcium chloride, which makes them difficult to dissolve and break down.

So you get better flavor and texture with whole peeled tomatoes, and since this is a tomato-heavy dish with fairly minimal ingredients, the quality of the tomatoes is important. beans.

Step-by-step instructions

Heat the olive oil in a Dutch oven or soup pot over medium heat. Sauté the onion with a pinch of salt until golden, 7-8 minutes.

Stir in the carrot, celery, and garlic and cook 3-4 minutes.

Add the parsley & sage and chile flakes and cook for 1 minute.

Then squeeze in the tomato paste and stir almost constantly for 2 minutes.

Pour in the white wine and scrape up any browned bits, and cook until the smell of alcohol wears off.

Pour in the crushed tomatoes with their juices, bay leaf, and season with salt and pepper.

Cook at a rapid simmer, until most of the tomato liquid has evaporated, 12 to 13 minutes.

Then pour in the cannellini beans and vegetable broth.

Stir to combine, and simmer covered for 30 minutes, stirring occasionally.

Stir slivered basil into the finished stew.

Tips for making this recipe

For the best results, use the best tomato products you can find.

You’ll get the best results if you use (1) whole peeled canned tomatoes (our favorite brands are Bianco Napoli, San Merican, and Cento) and (2) tomato paste from a tube (Amore is our favorite supermarket brand; affiliate link).

If it sounds like I’m making up arbitrary rules, I promise I’m not! When you’re making a recipe with very simple ingredients like this, using the best-quality ingredients available to you is key.

If your tomatoes are quite acidic, you might need to add a pinch of sugar at the end (taste first, then adjust as needed).

Don’t skimp on the olive oil.

Extra virgin olive oil is key in any good Tuscan recipe, and I wanted to stay true to that. Plus, it’s the only source of fat here, and honestly, it makes a big difference.

The olive oil allows the onions to get super sweet and to unleash their umami without the edges browning or burning, so the onions almost melt into the stew. And it adds a rich, luxurious mouthfeel to the whole stew that is absolutely divine.

Modify to your preferred texture.

These stewed beans are supposed to be thick and velvety in texture, but if you prefer a looser consistency, feel free to add 1/2 to 1 cup (120 to 240 mL) of additional broth (or water).

Frequently Asked Questions

I don’t drink wine. How can I substitute the white wine?

You can try white grape juice (a no-sugar-added variety) but use about half the amount, as it’s sweeter than wine.

Or, you can try 1/2 cup (120 mL) veggie broth + 2 tablespoons white wine vinegar mixed together. You’ll get similar flavors with these substitutes, just not as much complexity of flavor. 

Can I add more vegetables to this recipe?

Sure! A very appropriate addition would be lacinato kale (AKA Tuscan kale). Chop it finely and add it to the last 5 minutes of the stew, cooking it down until it wilts.

How long will these stewed beans last in the fridge? How should I reheat them?

Store in an airtight container for 5 to 6 days. I prefer to reheat in a saucepan on the stove (medium heat), but you can also reheat in the microwave.

Can you freeze these stewed beans?

Absolutely! This recipe freezes great. Once it’s cool, transfer to a few small containers (makes it quicker to defrost). It should stay good in the freezer for 4 months.

I like using these single-serve Souper Cubes (affiliate link). It makes it easy to defrost an individual block of the stew on the stove in less than 10 minutes. Or, you can defrost the stew in the fridge.

livornese stewed beans in a bowl bowl with a piece of bread on blue tablecloth

Tuscan Stewed Beans

5 from 121 votes
These Tuscan Stewed Beans are the ultimate rustic Italian comfort food! Made with simple pantry-friendly ingredients like onions, garlic, tomato paste and white beans, but big on gourmet Italian flavor. It's cozy and indulgent yet wholesome, vegan, and gluten-free.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Dinner
Cuisine: Italian
Diet Gluten Free, Vegan, Vegetarian
Serving size: 4

Ingredients

  • 1/4 cup (56 mL) extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 medium or large carrots, peeled and finely chopped
  • 2 celery ribs, diced
  • 4 garlic cloves, finely chopped
  • ½ tsp red pepper flakes
  • 1/4 cup (4g) flat-leaf parsley leaves and tender stems, minced
  • 1 tablespoon minced fresh sage
  • 4 1/2 tablespoons (67g) tomato paste (in a tube, not a can)*
  • ¾ cup (180 mL) dry white wine**
  • 1 28-ounce (800g) can whole peeled tomatoes, crushed by hand
  • 1 teaspoon kosher salt, plus more to taste
  • Freshly cracked black pepper
  • 1 bay leaf
  • 1 1/2 cups (360 mL) vegetable broth, plus more as desired
  • 2 (15-ounce/425g) cans cannellini beans, drained and rinsed
  • ½ cup (8g) fresh basil, slivered***

Instructions

  • Heat the olive oil in a Dutch oven over medium heat. Once the oil is hot, add the onion, and season with a pinch or two of salt and pepper. Cook for 7 to 8 minutes, until golden, stirring occasionally. Add in the carrot, celery, and garlic, with another pinch of salt and cook for 3 to 4 minutes. Add the red pepper flakes, parsley, and sage and cook until fragrant, about 1 minute.
  • Add the tomato paste and cook, stirring almost continuously, for 1 to 2 minutes, until it's a bit darker in color.
  • Pour the white wine in and deglaze the pan, scraping up any browned bits stuck to the bottom of the pot. Allow wine to simmer rapidly for 3 minutes, or until mostly evaporated and it no longer smells like wine, stirring often.
  • Add tomatoes along with their juices, bay leaf, 1 teaspoon kosher salt, and several cracks of black pepper. Cook at a rapid simmer, stirring fairly often, until the tomatoes are fully broken down and most of the liquid has evaporated, 12 to 13 minutes.
  • Add the veggie broth and 2 cans of beans. Reduce the heat to low, cover the pan, and maintain a decent simmer for 30 minutes, stirring once in a while. If you want the stew to be thicker, towards the end of cooking, use the back of a wooden spoon or a spatula to gently smash a small portion of the beans.
  • Taste, adding a pinch of sugar if needed (if your tomatoes are good-quality, it should not be necessary). Remove the bay leaf. Finish with chopped basil. Season to taste, adding salt and pepper as needed.

Notes

* I recommend tube tomato paste because canned tomato paste tastes metallic and a generous quantity is used in this recipe. Tubed tomato paste also has a brighter, fresher, purer tomato flavor.
** Pick a dry, crisp white wine such as Pinot Gris, Sauvignon Blanc, Chablis, Sancerre, Pinot Grigio. To check if your wine is vegan, you can use Barnivore.com. 
If you don’t consume alcohol, you can try white grape juice (a no-sugar-added variety) but use about half the amount, as it’s sweeter than wine. Or, you can try 1/2 cup (120 mL) veggie broth + 2 tablespoons white wine vinegar mixed together. You’ll get similar flavors with these substitutes, just not as much complexity of flavor.  
*** If basil is not in season, sub with flat-leaf parsley. 

Calories: 472kcal | Carbohydrates: 59g | Protein: 18g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 1117mg | Potassium: 1503mg | Fiber: 14g | Sugar: 7g | Vitamin A: 8442IU | Vitamin C: 34mg | Calcium: 274mg | Iron: 9mg

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4.96 from 121 votes (34 ratings without comment)

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197 comments on Tuscan Stewed Beans

  1. Nicole

    5 stars
    Amazing recipie – the fresh herbs really elevated everything. I’ve made it several times and it’s always delicious. My only modification would be to add the celery and carrots with the onion to fully soften them.

    1. Support @ Rainbow Plant Life

      Nicole, So glad to hear you loved this recipe!

  2. Haley

    5 stars
    Yes yes yes yes! This is so simple but so good. I don’t like parsley so I left it out, and I couldn’t get sage so I subbed 1 tbsp fresh thyme, and subbed smoked paprika for red pepper flakes. I also added lacinato kale and some nutritional yeast at the end. Agree with everyone else, the basil in this is amazing.

    1. Support @ Rainbow Plant Life

      Thanks for sharing, Haley!

    2. Matthew K.

      Haley, if you like cilantro, I subbed that in my recipe over parsley and it worked amazingly.

  3. Marlee

    5 stars
    This dish was super delicious! Very bright and colorful (definitely perfect for a cold winters day). I had a question though about the recipe. When you say “add the tomatoes with their juices” do you mean add the juice from the tomatoes (like the flesh and juice) or add the juice that’s in the can? The only reason I ask is because I added the juice from the can but it was so much that it didn’t evaporate all the way and I had to skip out on adding the veggie broth because it would have overflowed if I did

    1. Support @ Rainbow Plant Life

      Glad you loved it, Marlee!

      And when we say “add the tomatoes with their juices” we mean everything that came from inside the can. Could it have been that your heat was potentially not turned up high enough as to cook off more of the water content? Sorry to hear about that, though.

  4. DaniG

    4 stars
    I have made several of Nisha’s recipes and they do not disappoint. This is no exception. She is such a master at building with and complex flavors. A few notes in this recipe which made it a 4 rather than a five for me. I found the dish to be quite acidic so will try adding the sugar when we eat the leftovers. I also found the end dish a little salty which is surprising bc taste wise, i usually always agree with Nisha’s recommended salt amount. I think it was a matter of 1) salting as I went (which I rarely do but wanted to try) and 2) using multiple products with salt (like broth and maybe even my tomato paste) which contained salt. Lastly, and this is more of a compliment then a fault of the recipe but after the time I spent cooking this dish, I wanted there to be more!

    All this being said, I will most definitely put this in my rotation.

    1. Support @ Rainbow Plant Life

      Thank you for the review, DaniG! And we are glad you liked the recipe, despite the couple changes you felt needed to be made. Cheers!

  5. Alan

    4 stars
    I really enjoyed this one. I was worried it would be too watery but leaving it to simmer for an extra 20 minutes did the trick – and it was worth the wait. Not sure if I did something wrong, but these quantities gave me enough for 6 huge portions!

    1. Support @ Rainbow Plant Life

      Hi there Alan, so good to hear the recipe was a hit! Did you use two cans of beans? Each serving should contain about half a can of beans. Either way, feel free to freeze the beans in individual portions in airtight containers for later use if you’d like!

  6. Pamela Denker

    5 stars
    So delicious!! As with so many of your recipes, the ingredients combine for an extra-great flavor explosion, turning a dish of stewed beans into something extraordinary! Thank you, it was exactly what I needed on a cold winter evening!

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Pamela!

  7. Willis

    5 stars
    Flavorful and so simple. Thank you, Nisha!

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Willis!

  8. Juniper

    5 stars
    Nisha, you’ve done it again! I served these beans just like you did you in your YouTube video (with a big ol hunk of crusty sourdough bread) and it was to die for! So easy yet so so good!

    1. Support @ Rainbow Plant Life

      Awesome, Juniper. Thanks for your comment and for taking the time to review!

  9. Harry

    5 stars
    So good! Adding this to our regular rotation.

    1. Support @ Rainbow Plant Life

      So glad to hear that, Harry!

  10. Andréanne

    5 stars
    This was absolutely delicious! I’m sure I will remake it multiple times!

    1. Support @ Rainbow Plant Life

      Awesome, Andréanne. Thanks for your comment and for taking the time to review!

  11. Talia

    5 stars
    Made this today and it’s a keeper! Simply delicious. I made it with black eyed peas (from scratch, cooked separately) instead of cannellini beans, and spinach instead of basil and it is just so good. Had it with your cornbread. :) Thanks Nisha!

    1. Support @ Rainbow Plant Life

      Thanks for sharing, Talia! You’re so welcome!

      1. Anna

        Hello from Ecuador, Nisha!
        I have a question:

        I only have dried, cooked white beans. How many cups should I use?

        1. Support @ Rainbow Plant Life

          Hi Anna, you can cook one cup of white beans ahead of time to add to this recipe :)

  12. Eli

    5 stars
    Hi there!
    Just finished eating this delicious dish, it was amazing! Granted, ive changed few things (for starters ive added TONS of chillies :D) but the base flavour was all your doing. Thank you so much for sharing such lovely filling flavour bomb! <3

    1. Support @ Rainbow Plant Life

      Awesome, Eli. Thanks for your comment and for taking the time to review!

  13. Stef

    5 stars
    This is so good! I made it yesterday when the weather was freezing here in Colorado. Hearty, warming, and deliciously flavored. Don’t skip the slivered basil at the end!

    1. Support @ Rainbow Plant Life

      Thanks for sharing, Stef!

  14. Georgia

    5 stars
    I LOVED THIS RECIPE. It feels like the ultimate comfort food to me!
    I also did the recipe a bit different and substituted 3 tablespoons of balsamic vinegar and it tasted amazing, hoping it didn’t alter the taste that it was meant to be too much!

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Georgia!

  15. Angie Allen

    5 stars
    This is a lovely stew for the January cold we are experiencing right now. We eat a bean based soup every day and this will be added to our rotation. The hubs thought is was too tomatoey. He received an eye roll for that. Thanks for your adaptation; I know there is a lot of thought and experimentation that goes into changing something from meat based to plant based!

    1. Support @ Rainbow Plant Life

      Great to hear you enjoyed it, Angie!

  16. Tricia Sargeant

    5 stars
    Awesome recipe! I forgot to buy fresh sage and parsley. So I substituted 1 1/2 t poultry seasoning for the sage and about 1- 1 1/2 T dried parsley and it turned out great. Really delicious recipe. The fresh basil on top is amazing. Left overs were fantastic. I definitely recommend!

    1. Support @ Rainbow Plant Life

      Tricia, So glad to hear you loved this recipe!

  17. Ellie

    5 stars
    Made this last night and it is super flavorful and satisfying! I feel like the San Marzano tomatoes and fresh basil at the end are clutch. Could be a fairly easy weeknight meal if you have everything chopped up beforehand. Also, you def want some fancy bread for this meal.

    1. Support @ Rainbow Plant Life

      Awesome, Ellie. Thanks for your comment and for taking the time to review!

  18. Linda

    5 stars
    I bet this recipe would be great with Fava beans!!!

    1. Support @ Rainbow Plant Life

      Ooh, interesting! If you try it out please let us know how it goes!

  19. Sue

    5 stars
    Love this hearty, richly flavorful stew! This recipe arrived at just the right time: my area of upstate New York is cold (26 degrees at the moment) and in the process of receiving over a foot of snow–perfect weather for staying indoors and making comfort food. And that’s just what this stew is! Perfect!

    1. Support @ Rainbow Plant Life

      We are thrilled you were able to make this recipe in your time of (comfort food) need! Thanks for sharing :)

  20. Maria

    5 stars
    Delicious! Made this last night for my husband and me. It was delicious with some French bread and a simple side salad. It made a lot so we froze a few portions in souper cubes but I’m already tempted to defrost it so I can have it for dinner again tonight!

    1. Support @ Rainbow Plant Life

      Glad you thoroughly enjoyed the recipe, Maria! :)

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