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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!
Tomato and Butter Bean Stew
Equipment
- Dutch oven or stock pot
Ingredients
- 3 Tbsp. extra-virgin olive oil
- 1 medium yellow onion, diced
- 1 sprig fresh rosemary
- 2 pints cherry (or grape) tomatoes
- 2 Tbsp. tomato paste
- 3 to 4 garlic cloves, thinly sliced
- 1/2 tsp. crushed fennel seeds
- Pinch of chili flakes
- 3/4 tsp. kosher salt
- 2 (15.5-oz.) cans butter beans (do not drain)
- 2 cups vegetable broth
- 1/2 cup grated Parmesan cheese
- Cracked black pepper
- 1 1/2 tsp. red wine vinegar
- Chopped fresh parsley for garnish
- Crusty bread for serving
Instructions
- Heat oil in a Dutch oven or stock pot over medium. Add rosemary sprig and let fry in hot oil for 1 minute. Add onions and cook until they soften and start to caramelize, about 8 minutes. Remove and discard rosemary sprig.Add tomatoes and cook until tomatoes start to break down and release their juices, about 8 minutes. Stir in tomato paste, garlic, fennel seeds, and chili flakes; cook 3 to 4 minutes, until aromatic. Season generously with salt (I use about 3/4 teaspoon).
- Add beans (with brine) and broth; bring mixture to a simmer. Simmer, uncovered, for 15 minutes, until the stew slightly reduces. Stir in Parmesan cheese and a few grinds of black pepper. Remove from heat and stir in vinegar. Taste and adjust seasonings as needed (you may want another pinch of salt).Ladle soup into bowls and garnish with fresh parsley, freshly grated Parmesan, and extra cracked black pepper. Serve with crusty bread.
Notes
- Store: refrigerate leftovers in an airtight container and refrigerate for up to 4 days.
- Reheat: heat leftovers in a small sauce pot on the stovetop over medium-low heat until warm. You can also microwave individual portions, stopping to stir every 30 seconds, to promote even heating.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
This is a good stew.
Loved, loved this! So refreshing to eat something that makes you “feel good” that is also good for you! Thank you for sharing!
Oh my goodness, Jamie, this is SO GOOD. Cannot wait to eat as leftovers since tomato things are always better when they’ve sat a day (or 3)! I’m really sensitive to salt so I did alter it: rinsed 3/4 of the beans, omitted the added salt, doubled the garlic/rosemary, and only used Parm as a topping. I also threw in some frozen chopped collard greens near the end.
Love this recipe!
Fabulous! So easy to throw together. Will be part of the winter stew rotation.
Excellent
I LOVE butter beans. But I honestly expected a tomato sauce recipe here. It is not at all. OMG. Yum. Paired mine with a shaved brussels salad with lemon dijon vinegarette. Perfect. Will make again.
This looks sooo good. Im going to make tonight! Question – would you recommend using prepared dried beans instead of canned or is the brine needed for consistency and flavor? Thanks so much!
Hi there! I haven’t tested it with dry, but I’m sure they’d work totally fine. Just add a little of their cooking liquid!
For anyone who uses *actual* weights to measure ingredients, the best estimate I can find for a pint (why ? just why !?) of tomatoes is 12oz or 340g 👍🏼
made yesterday. relish. can u freeze it?
Yes you can freeze it!
Why not just use vegan parmesan to make it vegan?
Why would you? Most people are not vegan. You are free to use whatever you want.
What’s good replacement fir fennel seeds please?
Go for it! 🙂
😂