White Bean and Pea Stew

There’s something undeniably cozy about a pot of stew on the stove bubbling away, especially when the weather turns chilly and you find yourself craving a bowl of something hearty but still light enough to keep you feeling energized. That’s exactly where this white bean and pea stew comes in. It’s rustic, filling, and loaded with layers of flavor, while also being simple enough to whip up on a weeknight. (Also – super affordable! When is that not a win?)

This stew has all the hallmarks of cozy cooking: a base of aromatic onion, garlic, and carrot that gives it a naturally sweet foundation, herbs like thyme and rosemary that infuse the broth with an earthy backbone, and creamy white beans that bring both substance and protein to the bowl, alongside the beautiful bright green peas added at the last moment.

I love that this recipe is adaptable to what you have on hand. If you prefer a richer broth, you can add a splash of white wine or even a spoonful of tomato paste to deepen the flavor. If you’d like a thicker stew, mash a few of the beans into the broth before adding the kale. And for those nights when you need something that feels like a hug in a bowl, a sprinkle of nutritional yeast, Parmesan, or a squeeze of lemon juice just before serving adds the perfect finishing touch.

Serve it with crusty bread, ladle it over brown rice, or keep it simple and enjoy it exactly as it is. This white bean and pea stew is proof that wholesome, plant-based ingredients can deliver serious comfort and flavor, making it a recipe you’ll find yourself turning to again and again.

White Bean and Pea Stew

Miranda | The Herby Eater

A hearty and nourishing plant-based stew made with white beans, kale, carrots, and herbs. Comforting, flavorful, and perfect for cozy meals year-round.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Main Course, Soup, Stew

Cuisine American

Servings 6 servings

Equipment

• Large soup pot or Dutch oven
• Wooden spoon
• Chef’s knife
• Cutting board
• Ladle

Ingredients

  

• 2 tablespoons olive oil
• 1 medium yellow onion diced
• 3 cloves garlic minced
• 2 medium carrots diced
• 2 celery stalks diced
• 1 teaspoon dried thyme or 2 teaspoons fresh
• 1 teaspoon dried rosemary or 2 teaspoons fresh
• 1 teaspoon smoked paprika optional, for depth
• 2 cans 15 oz each cannellini beans, drained and rinsed
• 6 cups vegetable broth
• 1 bay leaf
• Salt and pepper to taste
• 1 cup of peas fresh or frozen
• Juice of 1 lemon optional, for brightness

Instructions

 

• Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrot, and celery. Sauté for 6–7 minutes, until softened and fragrant.
• Stir in garlic, thyme, rosemary, and smoked paprika. Cook for another minute to bloom the spices.
• Add the cannellini beans, vegetable broth, and bay leaf. Stir well and bring the mixture to a gentle boil.
• Reduce heat to low, cover, and simmer for 20 minutes to allow the flavors to meld.
• Remove the bay leaf. For a thicker stew, use a spoon to mash some of the beans against the side of the pot.
• Stir in the chopped kale and cook for 5 minutes, until wilted but still vibrant.
• Season with salt and pepper to taste. Finish with a squeeze of fresh lemon juice if desired.
• Ladle into bowls and serve hot, with crusty bread on the side.

Notes

For a creamier base, stir in ½ cup unsweetened plant-based milk or a spoonful of cashew cream before serving.

Add a pinch of red pepper flakes for gentle heat.

Leftovers keep well in the fridge for up to 4 days and can be frozen for up to 2 months.

Keyword Dairy-Free, Dinner, Gluten Free, Herby, High-Protein, Lunch, Main, Plant Based, Soup, Stew, Vegan, Vegetarian