
A cozy, vegan Italian inspired butter bean stew simmered with tomatoes, herbs, and spinach for a nourishing weeknight meal that comes together quickly.

On the first night I served this to friends they asked for the recipe before dessert. It’s one of those humble bowls that reveals itself slowly with each spoonful. Over time I learned to lower the heat during simmering to let the tomatoes reduce gently which yields a lush texture without losing the freshness of the added spinach. This simple adjustment transformed the stew from good to memorable for our family.
My favorite aspect is how the texture changes after a day in the refrigerator. Overnight the beans soak up even more of the tomato herb broth and the dish feels richer. Family members love reheated portions with a quick refresh of fresh spinach and a drizzle of good olive oil. It is the kind of dinner that invites seconds and conversation which is why I keep this one in heavy rotation.
Allow the stew to cool slightly before transferring to storage containers. Store in airtight containers in the refrigerator for up to four days. For freezing, portion into individual freezer safe containers or heavy duty freezer bags and freeze for up to three months. Thaw in the refrigerator overnight and reheat gently on the stovetop over medium low heat adding a splash of water or broth if the mixture is too thick. Avoid rapid reheating on high which can break down the beans and make the texture grainy.
If you do not have butter beans you can substitute canned cannellini beans or great northern beans keeping the same quantity. Swap the spinach for kale but add it earlier and simmer an additional three to four minutes to soften. Replace the vegetable broth with mushroom broth for a deeper savory note. If you prefer a chunkier texture, use crushed tomatoes instead of tomato sauce and reduce less so the stew remains slightly looser.
Serve the stew with crusty bread, garlic toasted slices, or over cooked polenta for a rustic meal. It pairs well with simple roasted vegetables or a crisp green salad to add crunch. Garnish with fresh basil torn on top and a drizzle of extra virgin olive oil. For a heartier bowl, stir in cooked short pasta or farro when reheating to absorb the flavorful broth.
This pot draws on Italian pantry cooking where beans, tomatoes, and leafy greens form the backbone of humble, nourishing meals. It echoes traditional soups and stews from central and southern Italy where legumes are combined with simple aromatics and herbs. The choice of butter beans offers a creamy alternate texture to smaller beans used in classic recipes and highlights the Italian penchant for elevating basic ingredients with careful simmering and quality olive oil.
In spring or summer, incorporate a handful of fresh cherry tomatoes halved and stir them in at the end for brightness. In autumn or winter, add roasted squash or root vegetables to increase heartiness. For holiday gatherings, serve the stew alongside grilled marinated vegetables and a platter of olives and pickled peppers to create a convivial, family style spread.
Make a double batch and portion into lunch sized containers for quick, nourishing meals. Cook rice or farro separately and store in flat containers for easy reheating with the stew. If packing lunches, keep the vegan Parmesan in a small separate container to maintain texture until serving. Reheat on the stovetop for best texture by adding a little broth and stirring gently until warmed through.
This stew is a go to when I want something that tastes like effort but comes together with little fuss. It is adaptable, forgiving, and always welcome at the table. Try it with a hunk of bread and a glass of something bright and you will see why it has become a favorite.
Use low sodium broth and season at the end to control salt levels.
Add the spinach at the very end so it stays bright and does not overcook.
If the sauce tastes flat, stir in a teaspoon of red wine vinegar or a squeeze of lemon to brighten it.
This nourishing italian inspired butter bean stew recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes it reheats well and keeps in the refrigerator for up to four days. For longer storage freeze in airtight containers for up to three months.
Substitute canned cannellini beans or great northern beans in equal measure and follow the same steps.
This Italian Inspired Butter Bean Stew recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Coat the bottom of a large heavy pot with two tablespoons of olive oil and place over medium heat. Add the diced onion and diced carrot and cook about ten minutes stirring frequently until the onion is soft and translucent and the carrot begins to soften.
Push the vegetables to the side and add the minced garlic. Sauté about one minute stirring constantly until fragrant without browning.
Stir in one cup vegetable broth the drained butter beans one can tomato sauce and one can diced tomatoes plus oregano thyme and red pepper flakes. Raise heat to high and bring to a gentle boil.
Lower heat to a gentle simmer and cook uncovered for about twenty minutes until the sauce thickens and carrots are very tender stirring occasionally.
Stir in two cups packed roughly chopped spinach and simmer about two minutes until wilted. Remove from heat and season with salt and pepper to taste then serve with optional vegan Parmesan.
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This recipe looks amazing! Can't wait to try it.
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