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Recipe: Tuscan White Bean Stew

Recipe: Tuscan White Bean Stew

THIS STEW has a delicate flavor. For a deeper flavor, try roasting the garlic. Serve warm or chilled.

Tuscan White Bean Stew


1 can (15 ounces) organic great northern beans

1 garlic clove

¼ cup onion

½ cup carrots

⅓ cup celery

1 tbsp olive oil

2 cups UltraBroth or organic vegetable broth

⅛ tsp fresh rosemary

¼ tsp fresh parsley

¼ tsp fresh thyme

½ tsp sea salt

Drain white beans, rinse, and dry.

Mince garlic. Dice onions, carrots, and celery.

In a stock pot, heat oil over low to medium heat. Sauté onions for 2–3 minutes. Add carrots, celery, and garlic. Sauté for an additional 4–5 minutes or until vegetables start to become soft.

Add vegetable broth, beans, and all herbs and spices. Simmer covered for 20–30 minutes stirring occasionally.

Remove from heat and serve or chill for later.

Makes: 4 servings

Prep time: 10 minutes

Cook time: 35 minutes

Mark Hyman MD is the Director of Cleveland Clinic’s Center for Functional Medicine, the Founder of The UltraWellness Center, and a ten-time #1 New York Times Bestselling author.

If you are looking for personalized medical support, we highly recommend contacting Dr. Hyman’s UltraWellness Center in Lenox, Massachusetts today.