Italian White Bean Stew

Italian White Bean Stew


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes


Yields or Serves:  

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I made a big pot of my Italian White Bean Stew over the weekend. I sure am glad that I did because I woke up to a cold and snowy Monday morning.

  • 2 Tablespoons Olive Oil
  • 2 Cups Diced Ham Or Pork Belly
  • 1 Cup Chopped Onions
  • 1 Tablespoon Minced Garlic
  • 1 Cup Diced Carrots
  • 8 Cups Water
  • 1 1/2 Cups Cannellini Beans
  • 1 Bay Leaf
  • 1 Sprig Fresh Thyme
  • 1 Sprig Fresh Oregano
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Freshly Ground Pepper
  • 1/2 Teaspoon Red Pepper Flakes
  1. Soak beans in water overnight. Drain and throw away soaking water.
  2. In large-size soup pot add olive oil and turn heat to a medium. Add onions and cook 5 minutes. Add minced garlic and cook 1 minute. Stir constantly.
  3. Add 8 cups water, drained beans, kosher salt, thyme, oregano, pepper, and thyme. Bring to a boil. Add carrots and reduce heat to a simmer. Let simmer 30 minutes. Add diced ham (or pork belly) and red pepper flakes. Cook another 30 minutes. Add more water if needed.
  4. Remove from heat, remove bay leaf and serve warm.
  5. Serve with crusty Italian bread.
  6. Serves 4
  7. Prep Time: 30 Minutes Cook Time: 70 Minutes Total Time: 100 Minutes
  8. "Work With What You Got!"
  9. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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