If you’re craving a warm and comforting dish that’s easy to prepare, look no further than this hearty Tuscan white bean stew.
Packed with tender beans, smoky pancetta, and a medley of aromatic vegetables, this dish is as satisfying as it is flavorful.
What makes it even better? It all comes together in just one pot, making cleanup a breeze. This one-pot recipe is perfect for cozy dinners, meal prep, or even as a centerpiece for casual gatherings.
The Magic of One-Pot Cooking
One-pot recipes like this stew are the ultimate time-savers. They streamline your cooking process, minimize the number of dishes you need to wash and ensure all the flavors meld together beautifully in one vessel.
This Tuscan stew benefits from the layering of ingredients like pancetta, garlic, and rosemary, which infuse the broth with rich, savory notes.
Plus, you can use your Instant Pot for added convenience, cutting down cooking time without sacrificing depth of flavor.
Why Tuscan White Bean Stew Stands Out
This dish pays homage to the rustic simplicity of Italian cuisine. Cannellini beans, a staple in Tuscan cooking, are the heart of this recipe, offering a creamy texture that pairs perfectly with vibrant vegetables like kale and carrots.
What makes it unique is the addition of pancetta, which imparts a smoky depth that elevates the humble beans to something extraordinary. The result is a stew that feels luxurious yet down-to-earth.
Easy Ingredient Swaps & Additions
- Vegetarian Option: Swap the pancetta for smoked paprika or liquid smoke seasoning to mimic the depth of flavor.
- Greens Galore: While kale is the classic choice, spinach or Swiss chard works just as well. For added convenience, you can even use pre-chopped, bagged greens.
- Tomato Twist: Add sun-dried tomatoes for a more concentrated burst of flavor.
- Extra Protein: Stir in shredded chicken or crumbled sausage for a protein-packed variation.
Perfect Pairings for the Ultimate Meal
While this one-pot recipe shines on its own, pairing it with the right sides takes your meal to the next level.
- Crusty Bread: A slice of sourdough or ciabatta is perfect for soaking up every last drop of the savory broth.
- Simple Salad: A light, tangy salad with lemon vinaigrette complements the richness of the stew.
- Wine Pairing: A glass of Chianti or Pinot Grigio enhances the Tuscan flavors and turns your meal into a dining experience.
Tips for a Foolproof Stew
- Soak Your Beans: Pre-soaking the beans softens their skins and ensures a creamy texture in the stew.
- Layer the Flavors: Sautéing the pancetta and vegetables before adding the broth enhances the stew’s depth.
- Don’t Rush the Release: Allow the pressure to release naturally to preserve the beans’ texture and avoid breaking them apart.
- Finish with Fresh Herbs: Adding rosemary or parsley just before serving brightens the dish and ties everything together.
With these tips, you’ll achieve a perfect one-pot meal that’s both easy to make and impressive to serve.
Easy Hearty Tuscan White Bean Stew One-Pot Recipe
Equipment
- Instant Pot (or electric pressure cooker)
Ingredients
For the brine:
- 1 1/2 tablespoons table salt
- 2 quarts cold water
For the stew:
- 1 pound 2 1/2 cups dried cannellini beans, picked over and rinsed
- 1 tablespoon extra-virgin olive oil plus extra for drizzling
- 4 ounces pancetta cut into 1/4-inch pieces
- 1 onion chopped fine
- 2 celery ribs cut into 1/2-inch pieces
- 2 carrots peeled and cut into 1/2-inch pieces
- 8 garlic cloves smashed and peeled
- 3 cups chicken broth plus extra as needed
- 8 ounces kale stemmed and cut into 1-inch pieces
- 1 14.5-ounce can diced tomatoes
- 2 bay leaves
- 1 sprig fresh rosemary
Instructions
- Prepare the Brine: In a large container, dissolve 1 ½ tablespoons salt in 2 quarts cold water. Add beans and soak at room temperature for 8 to 24 hours. Drain and rinse well.
- Sauté Aromatics: Using the highest sauté or browning function on the Instant Pot, heat the olive oil until just smoking. Add pancetta and cook, stirring often, until crisp (about 5 minutes). Stir in onion, celery, and carrots, and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Combine Ingredients: Stir in chicken broth, scraping up any browned bits. Add the beans, kale, diced tomatoes (with juice), bay leaves, and rosemary sprig.
- Cook in Instant Pot: Lock the lid in place and close the pressure release valve. Select the high-pressure cook function and cook for 3 minutes.
- Natural Pressure Release: Turn off the Instant Pot and let the pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove the lid, allowing steam to escape away from you.
- Finish and Serve: Discard the bay leaves and rosemary sprig. Adjust the stew's consistency with extra hot broth, as needed. Season with salt and pepper to taste. Drizzle individual servings with olive oil before serving.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles. Also an aspiring cook we he researches and tries all kinds of different food recipes and shares what works best.