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Tuscan White Bean and Vegetable Stew with Herb Dumplings

Tuscan White Bean and Vegetable Stew with Herb Dumplings

Dinner

5.0

(1 reviews)

Prep Time
25min
Cook Time
45min
Servings
4
Calories
420
Chef's Note

For the best flavor, use high-quality vegetable broth or make your own. The stew base can be made a day ahead and refrigerated, then reheated before adding the dumplings. This allows the flavors to develop even more deeply. For a time-saving tip, you can use pre-chopped kale from the produce section.

Tags
vegetarian
Italian
stew
beans
comfort food
one-pot
winter
hearty
Tuscan
dumplings
Ingredients

  • 2 tablespoons olive oil

  • 1 medium, diced yellow onion

  • 2 medium, diced carrots

  • 2 diced celery stalks

  • 1 small, cored and diced fennel bulb

  • 4 minced garlic cloves

  • 2 tablespoons tomato paste

  • 1 teaspoon dried oregano

  • 1 teaspoon dried thyme

  • 1/4 teaspoon red pepper flakes

  • 2 15-oz cans, drained and rinsed cannellini beans

  • 1 14.5-oz can diced tomatoes

  • 4 cups vegetable broth

  • 1 medium, diced zucchini

  • 3 cups, chopped, stems removed kale

  • 1 zested and juiced lemon

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 cup all-purpose flour

  • 1 1/2 teaspoons baking powder

  • 1/4 teaspoon salt (for dumplings)

  • 2 tablespoons, cold and cubed unsalted butter

  • 2 tablespoons, chopped fresh parsley

  • 1 tablespoon, chopped fresh basil

  • 1/2 cup milk

  • 1/4 cup, grated, plus more for serving Parmesan cheese

Instructions
  • 1

    Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium heat.

  • 2

    Add 1 diced onion, 2 diced carrots, 2 diced celery stalks, and 1 diced fennel bulb. Cook for 8-10 minutes until vegetables begin to soften, stirring occasionally.

  • 3

    Add 4 minced garlic cloves and cook for 1 minute until fragrant.

  • 4

    Stir in 2 tablespoons of tomato paste and cook for 2 minutes, stirring frequently.

  • 5

    Add 1 teaspoon dried oregano, 1 teaspoon dried thyme, and 1/4 teaspoon red pepper flakes. Cook for 30 seconds to bloom the spices.

  • 6

    Add 2 cans of drained and rinsed cannellini beans, 1 can of diced tomatoes with their juices, and 4 cups of vegetable broth. Bring to a simmer.

  • 7

    Add 1 diced zucchini, 1 teaspoon salt, and 1/2 teaspoon black pepper. Simmer for 15 minutes, partially covered.

  • 8

    While the stew simmers, prepare the herb dumplings. In a medium bowl, whisk together 1 cup flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.

  • 9

    Using your fingers or a pastry cutter, work 2 tablespoons of cold cubed butter into the flour mixture until it resembles coarse crumbs.

  • 10

    Stir in 2 tablespoons chopped parsley, 1 tablespoon chopped basil, and 1/4 cup grated Parmesan cheese.

  • 11

    Gradually add 1/2 cup milk, stirring until just combined. Do not overmix.

  • 12

    Stir 3 cups of chopped kale into the simmering stew and cook for 2 minutes until slightly wilted.

  • 13

    Drop heaping tablespoons of the dumpling mixture onto the surface of the stew, spacing them evenly. You should have 8-10 dumplings.

  • 14

    Cover the pot and simmer for 15 minutes, or until the dumplings are cooked through and puffy.

  • 15

    Stir in the zest and juice of 1 lemon.

  • 16

    Taste and adjust seasoning if necessary.

  • 17

    Serve hot, garnished with additional grated Parmesan cheese if desired.

Nutrition Information (per serving)
420
Calories
18g
Protein
58g
Carbs
14g
Fat
Reviews (1)
EH.
Edward H.
8/22/2025

5/5

I’m usually super skeptics of these kinds of meals, but this one really turned out phenomenally. So flavourful and the dumplings were surprisingly tasty