Lemon Parmesan White Bean Stew - a delicious and easy to make stew recipe for fall and winter. This recipe is made in one pot in less than 30 minutes. This stew is packed with flavor and nutrients and fairly budget friendly!
I love a good stew recipe. For more yummy stew recipes try my miso sweet potato white bean stew or my spicy harissa butter bean stew.
Let's get into the recipe.
Why you'll love this white bean bone broth stew
- It is gluten free and can easily be made vegetarian and vegan.
- Since it is made in one pot in less than 30 minutes it is the perfect easy week night dinner.
- Thanks to the white beans and bone broth this recipe is packed with protein.
Ingredients
- butter
- celery
- white beans
- shallot
- garlic
- bone broth
- paprika
- thyme
- parsley
- lemon
- parmesan
See recipe card for quantities.
Instructions for healthy high protein vegan stew
Step 1: Cook aromatics.
Step 2: Simmer all ingredients except parmesan.
Step 3: Add kale and stir until kale is wilted.
Step 4: Serve soup.
Substitutions
- bone broth - any broth works here including vegetable.
- parmesan - this can be subbed with vegan parmesan. Although this can be omitted the stew will be less flavorful.
Storage instructions
The leftover stew can be stored in a sealed container in your fridge for 4-5 days.
Recipe FAQ
Yes, beans have a high amount of plant protein.
Parmesan is high in protein and some probiotics. It is healthy for you in moderation.
Not all parmesan is vegetarian, be sure to buy parmesan without rennet if you want your parmesan to be vegetarian.
Recipe Pro-Tips
If you are not vegetarian I suggest using bone broth to bump up the protein in this recipe.
Everyone has different salt level preferences so make sure to taste and add salt as needed.
Other healthy plant based stews to try
If you make this Lemon Parmesan White Bean Stew, please leave me a rating and review on this blog post. This is the best way to support me!
Lemon Parmesan White Bean Stew
Ingredients
- 1 tablespoon butter or oil
- 3 stalks celery - finely chopped
- 2 cans white beans - drained I used cannellini beans
- 1 small shallot - finely chopped
- 2 cloves garlic - minced
- 3 cups bone broth, chicken broth or vegetable broth
- 1 teaspoon paprika
- ½ teaspoon thyme
- salt to taste
- black pepper to taste
- ½ cup finely chopped parsley
- juice from 1-2 lemons adjust to your lemon preference
- zest from 1 lemon
- ½ cup grated parmesan
Instructions
- Heat butter or oil in a large pot over medium heat. Add celery and shallot to the pot and cook for 5 minutes. Add garlic and cook for 3 more minutes.
- Add all ingredients to the pot except for the parmesan. Bring to the simmer and cook for 10-15 minutes, until everything is cooked through. Add parmesan to the pot, stir and cook for 3 more minutes.
- Divide out soup and serve with toasted bread or side of choice.
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