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soup & stew

Creamy Tomato & White Bean Stew

A pantry stew of tomatoes, white beans, and a splash of cream finished with kale and good olive oil, comfort food without the slog.

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Serves 435 min

If a tomato soup and a white bean soup had a baby with a Tuscan accent, this is the result. It comes together in 35 minutes from ingredients you probably already have.

The splash of cream is what tilts it from 'fine' to 'pour me another bowl.'

Ingredients

  • 3 tbsp olive oil, plus more to finish
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • Pinch of red pepper flakes
  • 1 (28 oz / 800 g) can whole tomatoes, crushed by hand
  • 2 (15 oz / 425 g) cans cannellini beans, drained
  • 2 cups (480 ml) vegetable stock
  • Parmesan rind (optional)
  • ¼ cup (60 ml) heavy cream
  • 2 cups baby kale or torn lacinato kale
  • Grated Parmesan, to serve

Steps

  1. 1Heat the olive oil in a heavy pot over medium. Add the onion with a pinch of salt and cook until soft, 6–8 minutes.
  2. 2Add the garlic, tomato paste, oregano, and pepper flakes. Cook 2 minutes, stirring.
  3. 3Add the crushed tomatoes, beans, stock, and Parmesan rind if using. Simmer 15 minutes.
  4. 4Stir in the cream and kale. Simmer 3 more minutes until the kale wilts and the stew is creamy.
  5. 5Discard the rind. Taste for salt. Serve with grated Parmesan and a heavy pour of olive oil.

Notes

Crusty bread for dunking is the only side this needs.

Updated May 2026

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