Cozy Tomato and Butter Bean Stew with parmesan and rosemary comes together in 1 pot for a streamlined, cozy meal. Rich in nutrients, easy to make, and best served with crusty bread.

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After trying this amazing Roasted Tomato and White Bean Stew by Colu Henry, I knew I had to create my own version. Between the brightness, layers of rich flavor, and versatility, it’s quickly become a winter staple.

As the winter months groove on, I find myself craving more vibrant, soul-soothing meals. (This Greek Chickpea Soup has also been on repeat!)

This butter bean stew checks all of the boxes for a hearty, yet nourishing weekday meal. It’s aromatic, rich in umami, and best enjoyed with crusty bread for dunking and sopping.

And, just like my favorite Lentil Soup Recipe, it’s easily made vegan by swapping the Parmesan for nutritional yeast or a dollop of miso paste.

Even though tomatoes aren’t in season this time of year, I find that cherry tomatoes stay perfectly sweet year-round.

During the summer months, however, feel free to use any variety of tomato growing in your backyard or sold at your farmers market.

How to Make Butter Bean Stew

I love a homemade soup that doesn’t require you hanging out in the kitchen all day babysitting the soup while it simmers.

This easy butter bean stew needs just 30 minutes of simmering time and the entire recipe is done in under 1 hour. (It tastes, however, like it’s been simmering on the stovetop all day long.)

And while you could make something to serve with your stew (I share some suggestions below!), I usually just pair it with a loaf of crusty bread, which just speaks straight to my heart.

The Ingredients

• Extra-virgin olive oil: No need to use the fancy stuff here, unless you’re drizzling it over the soup as a garnish, too!
• Onion: You need 1 yellow onion, which forms the aromatic foundation of the stew.
• Garlic: I suggest 3 to 4 cloves, however use as much (or as little) as you like.
• Fennel seeds: Optional, however I love the earthy, anise notes they add.
• Chili flakes: A little pop of heat helps balance the sweetness and acidity of the tomatoes.
• Tomatoes: You need 2 pints of cherry (or grape) tomatoes, which are cooked down until they burst and release their glorious juices. (The same way my Creamy Tomato Gnocchi recipe is made!)
• Tomato Paste: This concentrated tomato product really amplifies the bright tomato flavor.
• Butter Beans: Also known as lima beans, these hearty, large white beans create a creamy, hearty stew. Alternatively, you can use cannelloni beans.
• Broth: Use vegetable broth if making vegetarian, or chicken broth.
• Herbs: I like to sauté the aromatics in rosemary, and then finish the soup with fresh parsley. Alternatively, you can swap the rosemary for thyme, and parsley for fresh dill.
• Parmesan: A generous smattering of freshly grated Parmesan really rounds out the stew with salty richness.
• Vinegar: A jolt of red wine vinegar really wakes up the flavors! Don’t skip it; it brings the soup to life.

For a complete list of ingredients and quantities, see the recipe card below.

Substitutions and Additions

• Make Vegan. Swap the Parmesan for 1/4 cup of nutritional yeast or 1 Tbsp. white miso paste. If using miso paste, place it in a small bowl and add ~1/2 cup of hot broth. Whisk until smooth, and then add to stew once it’s almost done simmering.
• Add Spinach. This is a great stew to sneak some greens into! I suggest fresh baby spinach or shredded kale. (Add the greens when you add the beans and broth – it will wilt as the stew simmers.)
• Use Canned Tomatoes: In place of cherry tomatoes, you can use 1 (28-oz.) can of whole-peeled tomatoes. Either crush them with your hands (my preferance), or with the back of a spoon.
• Add Breadcrumbs. Toasted panko breadcrumbs or croutons would make a fantastic topping!

The Directions

Step 1: Sauté Onion and rosemary until the onion is aromatic and caramelized, about 8 minutes. Remove rosemary sprig.

Step 2: Cook Tomatoes until they’re broken down and jammy, about 8 minutes. they should start releasing their juices around the 5 minute mark.

Step 3: Add Tomato Paste, Garlic, Fennel, and Chili; cook until the tomato paste turns brick red, about 4 minutes.

Step 4: Add Beans and Broth; and bring soup to a simmer. Simmer, uncovered, for about 15 minutes.

Step 5: Add Parmesan and Vinegar; stir to combine. Taste and adjust seasonings as needed, and serve!

Serving Suggestions

• Bread or Pita. Something crusty and warm is my preference!
• Salad. Let the soup flavors shine with a light and fresh salad like this Brussels Salad with pear and pecans. Or, for something heartier, try my Chicken Cashew Salad.
• Sandwich. Pair your butter bean stew with a delicious Green Goddess Chicken Salad sammie.

Recipe Tips and Tricks

• Caramelize the Tomato Paste. The secret to unlocking its full flavor potential is to sizzle it in some olive oil until it turns brick red. Otherwise, it’s just going to add raw tomato flavor, which isn’t ideal here.
• Don’t Drain the Beans. The starchy brine in the can of beans is what helps create a lusciously thick broth. It also adds more flavor.
• Add a Parmesan Rind if You Have One. If your Parm has a rind, go ahead and throw it into the soup before it simmers. It will add another layer of umami flavor.

More Hearty Bean Soups and Stews

If you give this butter bean stew a try, be sure to snap a picture and tag #dishingouthealth on Instagram so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!