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Italian bean stew recipe

Italian bean stew recipe

62 ratings

This robust Italian bean stew recipe is full of flavour and so easy to make. It's a great winter warmer that's packed with lots of vegetables and pulses, making a super hearty meal. See method

  • Serves 4
  • 25 mins to prepare and 1 hr 15 mins to cook
  • 248 calories / serving
  • Freezable
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 2 garlic cloves, chopped
  • 1 leek, finely chopped
  • 100ml red wine
  • 400g tin plum tomatoes
  • 1 lemon, zested and juiced
  • 1 sprig rosemary, chopped
  • 1 sprig oregano, chopped
  • 400g tin borlotti beans
  • 400g tin butter beans
  • 400g tin flageolet beans
  • 100ml vegetable stock
  • crusty bread, to serve
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

  • Fat

    5g 6%
  • Saturates

    1g 4%
  • Sugars

    11g 12%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 34.8g Protein 13.5g Fibre 14.1g


  1. In a large saucepan, heat the olive oil and fry the onion, carrots and celery for 5 mins until starting to soften.
  2. Add the garlic and leeks and cook for another 5 mins.
  3. Add in the remaining ingredients with 1 tsp salt and ½ tsp ground black pepper.
  4. Cook for 1 hr and serve with large chunks of bread.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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