Tuscan white bean stew

By Mayo Clinic Staff

Tuscan white bean stew

Dietitian's tip:

The white beans (cannellini), along with garlic and rosemary or sage, are traditional ingredients in many soups and stews in Tuscany. Serve as a main course with a simple salad of mixed greens.

Number of servings

Serves 6


For the croutons

·        1 tablespoon extra-virgin olive oil

·        2 cloves garlic, quartered

·        1 slice whole-grain bread, cut into 1/2-inch cubes

·        2 cups dried cannellini or other white beans, picked over and rinsed, soaked overnight, and drained

·        6 cups water

·        1 teaspoon salt

·        1 bay leaf

·        2 tablespoons olive oil

·        1 yellow onion, coarsely chopped

·        3 carrots, peeled and coarsely chopped

·        6 cloves garlic, chopped

·        1/4 teaspoon freshly ground black pepper

·        1 tablespoon chopped fresh rosemary, plus 6 sprigs

·        1 1/2 cups vegetable stock or broth


To make the croutons, heat the olive oil over medium heat in a large frying pan. Add the garlic and saute for 1 minute. Remove from the heat and let stand for 10 minutes to infuse the garlic flavor into the oil. Remove the garlic pieces and discard. Return the pan to medium heat. Add the bread cubes and saute, stirring frequently, until lightly browned, 3 to 5 minutes. Transfer to a small bowl and set aside.