Slow Cooker White Bean and Vegetable Stew Recipe

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This white bean stew has become my go-to dinner when I want something hearty but don’t feel like spending hours in the kitchen. The slow cooker does all the work, and you get this rich, satisfying meal that tastes like you’ve been cooking all day.

I started making this stew years ago when I needed more plant-based meals in our rotation. White beans are incredibly versatile and they absorb flavors beautifully. The combination of carrots, celery, and onions gives you that classic mirepoix base that French cooks swear by. I add plenty of garlic because, well, garlic makes everything better.

Building Flavor in Your White Bean Stew

The secret to getting the best flavor is browning your vegetables first. Yes, it adds an extra step, but those caramelized bits make such a difference. Don’t skip the tomato paste either. It might seem like a small amount, but it adds depth and helps tie all the flavors together. I learned this trick from my friend’s Italian grandmother, and it works every time.

Make-Ahead Tips for Busy Weeknights

This stew is perfect for busy weeknights because you can prep everything the night before. Just throw it all in the slow cooker in the morning and come home to an amazing smell filling your house. I like serving it with crusty bread or over rice. Sometimes I’ll add some fresh herbs at the end, like parsley or thyme.

Slow Cooker White Bean and Vegetable Stew Recipe - American recipe
This white bean stew has become my go-to dinner when I want something hearty but don't feel like spending hours in the kitchen. The slow cooker does all the work, and you get this rich, satisfying meal that tastes like you've been cooking all day. I started making this stew years ago when I needed more plant-based meals in our rotation. White beans are incredibly versatile and they absorb flavors beautifully. The combination of carrots, celery, and onions gives you that classic mirepoix base that French cooks swear by. I add plenty of garlic because, well, garlic makes everything better. The secret to getting the best flavor is browning your vegetables first. Yes, it adds an extra step, but those caramelized bits make such a difference. Don't skip the tomato paste either. It might seem like a small amount, but it adds depth and helps tie all the flavors together. I learned this trick from my friend's Italian grandmother, and it works every time. This stew is perfect for busy weeknights because you can prep everything the night before. Just throw it all in the slow cooker in the morning and come home to an amazing smell filling your house. I like serving it with crusty bread or over rice. Sometimes I'll add some fresh herbs at the end, like parsley or thyme.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion diced
  • 3 medium carrots diced
  • 3 stalks celery diced
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 3 cups dried cannellini beans soaked overnight
  • 6 cups vegetable broth low sodium
  • 1 can diced tomatoes 14.5 oz, with juice
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper freshly ground
  • 2 cups baby spinach chopped
  • 1/4 cup fresh parsley chopped

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until vegetables are softened and lightly browned.
  2. Add minced garlic and tomato paste to the skillet. Cook for 1 minute more, stirring constantly, until fragrant.
  3. Transfer the sautéed vegetables to your slow cooker. Add the soaked and drained beans, vegetable broth, diced tomatoes with their juice, bay leaves, thyme, oregano, salt, and pepper.
  4. Stir everything together and cover. Cook on low for 8 hours or on high for 4 hours, until beans are tender.
  5. Remove bay leaves and taste for seasoning. Add more salt and pepper if needed.
  6. Stir in the chopped spinach and let it wilt for 2-3 minutes. Sprinkle with fresh parsley before serving.

Notes

Make sure to soak your beans overnight for best results. If you forget, you can do a quick soak by covering beans with boiling water and letting them sit for 1 hour. You can substitute other white beans like great northern or navy beans. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg
Sodium 890mg 39%
Dietary Fiber 12g 43%
Total Sugars 8g
Protein 15g 30%
*Percent Daily Values are based on a 2,000 calorie diet.
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