Vegetable and White Bean Stew
Vegetable and White Bean Stew
A fennel-scented stew of leeks, potatoes, carrots and tomatoes simmered in white wine, finished with white kidney beans and fresh herbs.
Prep: 20 minutes · Cook: 40 minutes
What Is Vegetable and White Bean Stew?
A light vegetable stew scented with ground fennel: leeks and garlic softened in oil, then potatoes, tomatoes and white wine simmered with carrots until tender, finished with white kidney beans, tarragon and parsley.
Why Make Vegetable and White Bean Stew?
- Ground fennel gives it a gentle, distinctive perfume
- A one-pot stew that's still light and fresh
- White wine lifts the tomato base
- Beans make it hearty enough for a main
- Naturally vegan and easy to scale
Unico Products Used in This Recipe
Ingredients
- 2 tsp olive oil
- 2 1/2 cups leeks (chopped, white and tender green parts)
- 2 cloves garlic (large, minced or pressed)
- 2 tsp ground fennel
- 1/2 tsp salt
- 2 potatoes (medium, peeled and diced (about 2 cups))
- 3 cups whole tomatoes (undrained)
- 1/2 cup dry white wine
- 1 1/2 cups carrot chunks (peeled)
- 1 1/2 cups white kidney beans (canned, drained)
- 2 tbsp fresh tarragon (minced)
- 3 tbsp fresh parsley (minced)
- salt and pepper (freshly ground, to taste)
Instructions
- In a soup pot, warm the olive oil; add the leeks, garlic, ground fennel and salt, cover and cook 10 minutes over medium-low heat, stirring occasionally.
- Add the diced potatoes, tomatoes and white wine, cover and simmer 10 minutes, stirring a few times.
- Add the carrot chunks, cover and gently simmer until the vegetables are tender (the time varies with how small they are cut).
- Stir in the white kidney beans, tarragon and parsley and cook gently 2-3 minutes, until thoroughly hot.
- Season with salt and pepper and serve.
Cooking Tips
- Wash chopped leeks well — grit hides between the layers
- Cut the vegetables evenly so they finish together
- Add the beans only at the end so they stay whole
- Fresh tarragon and parsley go in last to keep their colour
- A splash more wine or stock loosens it if it tightens
Frequently Asked Questions About Vegetable and White Bean Stew
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1. Why is fennel the key flavour?
Ground fennel gives the stew its gentle anise warmth — it's the signature note.
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2. Can I use canned white kidney beans?
Yes — drain and rinse them, then add at the end.
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3. How much potato should I add?
About two medium potatoes (2 cups diced).
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4. Can I leave out the wine?
Yes — replace it with an equal amount of vegetable stock.
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5. How do I store leftovers?
Refrigerate up to 3 days; it thickens and the flavours deepen overnight.
Cooking Guides & Tips
- How to Cook Dried Beans from Scratch How to soak and simmer dried beans for the best texture and flavour — plus a no-soak option for lentils.
- Quick One-Pan Meals with Tomatoes and Olive Oil One pan, canned tomatoes, olive oil and whatever vegetable or protein you have on hand — dinner with almost no cleanup.
- Meatless Italian: Vegetarian Mains with Beans and Vegetables Satisfying vegetarian Italian mains built on beans, vegetables, pasta and rice — no meat required.
Vegetable and White Bean Stew Made Simple
Vegetable and White Bean Stew is a fresh, fennel-scented pot of comfort. Unico whole tomatoes give it a bright, simmered base.