Hearty Vegan White Bean & Potato Stew
Vegan White Bean & Potato Stew
Creamy white beans, tender potatoes and chewy farro in a rosemary-garlic broth — fully vegan, one pot, about 55 minutes
This white bean and potato stew is the definition of cozy. Buttery cannellini beans, golden potato chunks and chewy farro simmer in a rosemary-garlic broth until everything tastes like it cooked all day.
One pot, about 55 minutes, and 13 g of plant protein per serving. Finish it with vegan parmesan, fresh herbs and a hunk of crusty bread.
Why you'll love this white bean stew
- 13g plant protein per serving — a true stick-to-your-ribs dinner
- Creamy cannellini beans and tender potato chunks
- Chewy farro adds heartiness and whole-grain goodness
- Thickens naturally — no flour, no cream, no fuss
- One pot, about 55 minutes, mostly hands-off
- Even better the next day — the ultimate batch stew
Health notes
- White beans: Creamy protein, fiber and folate — the heart of the stew.
- Potatoes: Potassium-rich comfort — naturally gluten-free and filling.
- Farro: An ancient whole grain with protein, fiber and a satisfying chew.
- Carrots: Beta-carotene sweetness that balances the savory broth.
- Rosemary & garlic: Classic aromatics with well-studied anti-inflammatory properties.
Key element — mash, don't flour
Scoop out a cup of the finished stew and mash it against the pot wall, then stir it back in. The broken-down beans and potatoes thicken the broth naturally — no flour slurry, no cornstarch, no cream needed.
Ingredients
Vegetables
- 1½ lb Yukon Gold potatoes, cut into ¾-inch chunks
- 1 large yellow onion, diced
- 3 medium carrots, diced
- 2 ribs celery, diced
- 4 cloves garlic, minced
- 1 Tbsp fresh rosemary, chopped (or 1 tsp dried)
- 1 Tbsp olive oil
Beans, grains & broth
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- ¾ cup pearled farro, rinsed
- 6 cups vegetable broth
- 1 bay leaf
Finishing
- 1 Tbsp fresh lemon juice
- ¼ cup vegan parmesan, plus more for serving
- ¼ cup chopped fresh parsley
- Salt and freshly cracked black pepper, to taste
- Crusty bread, for serving
Swaps
- Gluten-free: Skip the farro and add an extra potato plus ½ cup short-grain rice.
- Barley: Pearl barley swaps 1:1 for farro — same timing.
- Sweet potato: Replace half the potatoes for a sweeter, vitamin-A-rich stew.
- Greens: Stir in chopped kale or spinach at the end until wilted.
Instructions
| 1 | Sauté the base. Heat the olive oil in a large pot over medium heat. Cook the onion, carrots and celery 6–7 minutes until softened. Add the garlic and rosemary and cook 1 minute until fragrant. |
| 2 | Simmer potatoes and farro. Add the potatoes, farro, vegetable broth and bay leaf. Bring to a boil, then reduce to a gentle simmer 25–30 minutes until the potatoes are fork-tender and the farro is chewy-tender. |
| 3 | Add the beans. Stir in the cannellini beans and simmer 10 minutes more so they absorb the broth's flavor. Remove the bay leaf. |
| 4 | Mash for thickness. Scoop out about a cup of the stew, mash it roughly with a fork or potato masher, and stir it back in. The broth should turn creamy and coat a spoon. |
| 5 | Season. Stir in the lemon juice and vegan parmesan. Taste and season generously with salt and plenty of black pepper — hearty stews need bold seasoning. |
| 6 | Serve. Ladle into bowls, shower with more vegan parmesan and fresh parsley, and serve with crusty bread for dunking. |
Pro tips
- Cut the potatoes evenly — mixed sizes mean mixed doneness.
- Don't over-mash; you want a creamy broth with plenty of chunks left.
- Yukon Golds hold their shape better than russets in long simmers.
- Salt in layers: a pinch with the vegetables, final seasoning at the end.
- Leftovers thicken overnight — loosen with a splash of broth when reheating.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 340 |
| Protein | 13g |
| Net carbohydrates | 56g |
| Total carbohydrates | 65g |
| Fiber | 9g |
| Total fat | 6g |
| Sodium | 540mg |
Estimates based on cannellini beans, Yukon Gold potatoes, farro and 6 cups vegetable broth. Exact macros vary with portions and brands.
Variations
Tuscan
Add ¼ cup chopped sun-dried tomatoes with the garlic — sweet, tangy depth.
Smoky
Add 1 tsp smoked paprika with the rosemary — campfire warmth in a bowl.
Creamy
Swirl in ½ cup blended cashew cream at the end — still vegan, extra luxurious.
Sausage
Brown sliced vegan sausage with the vegetables — smoky, hearty, dinner-party worthy.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Thickens overnight — better on day two |
| Freezer | Up to 3 months | Potatoes soften slightly on thawing — still delicious |
| Reheating | — | Warm gently with a splash of broth; re-squeeze lemon before serving |
FAQ
Test your knowledge
5 quick questions about this white bean & potato stew
1. Protein per serving?
2. Net carbs per serving?
3. How long does the whole recipe take?
4. How does the stew thicken without flour or cream?
5. What gives the stew its hearty chew?
Comments
No comments yet. Be the first!