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Vegan Recipe: Tuscan Bean Stew

This Tuscan-style bean dish is ideal for cold, dark winter days. It’s hearty and warming, simple and satisfying: in other words, just what you need when you’ve traipsed home through 3 feet of snow.

The following recipe should cook up into a pretty thick, chunky mixture, and it’ll make a big batch of probably 12 or more servings. Normally I divvy this up and store it in 1- or 2-person portions which can be reheated later on. It’s one of those recipes that ages really well, so this actually helps to intensify the flavours. Personally I like this stew in its chunkiest form, but if you want something closer to a soup, just thin out the mixture with a little extra liquid. As an accompaniment you can’t beat warm, vegan-buttered bread; but this stew also works well with a side of rice or quinoa, or even as a pasta sauce.

Tuscan Bean Stew

Makes: One big pot (12+ servings)

Preparation time: 1 hour 30 minutes (30 minutes active)


5 garlic cloves, minced
3 carrots (c. 400g), diced into roughly 2 cm chunks
3 courgettes (c. 500g), diced into roughly 2 cm chunks
250g white or chestnut mushrooms, diced into roughly 2 cm chunks
1 x 400g tin kidney beans, drained
1 x 400g tin cannellini beans, drained
2 x 400g tins butter beans, drained
4 x 400g tins chopped tomatoes
500ml vegan red wine
1 tablespoon soy sauce
150g pine nuts or sunflower seeds
150g pitted black olives
1 tbsp unsmoked paprika
1 tbsp smoked paprika
1/2 tsp ground cinnamon
The leaves of 3 sprigs of rosemary, finely chopped
4 handfuls of kale or cabbage, roughly chopped
3 tbsp extra-virgin olive oil
Black pepper and ground sea salt


1./ First heat up half of the olive oil in your pot. Add in the minced garlic and diced carrots along with a little salt, and cook these on medium-high heat for about 5 minutes.

2./ Next, add the courgettes and mushrooms. Keep cooking the mixture for a further 5 minutes. Add extra oil or a little water if necessary to avoid burning.

3./ Pour in the tomatoes, beans, olives, and seeds. Add the soy sauce, spices, the rosemary, the red wine, and 250ml of cold water, and mix everything together. Cover and leave the mixture to simmer for at least 1 hour. Stir it occasionally, and add more water if it gets very thick.

4./ Towards the end of the cooking time, about 5 minutes before you take the pot off the heat, stir through the chopped kale or cabbage.

5./ Season to taste and serve with a drizzle of olive oil and warm bread, baked potatoes, or pasta.

6./ Enjoy!

Until next time...

Vegan Lass


(This recipe was originally published on Peaceful Dumpling.)