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Spicy Greens and Creamy Parmesan Bean Stew Recipe

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4 from 11 reviews

  • Author: Sara
  • Total Time: 4 hours
  • Yield: 4 servings

Description

This hearty Spicy Greens and Creamy Parmesan Bean Stew combines tender cannellini beans simmered to a creamy perfection with savory bacon, anchovies, fragrant garlic, and a medley of fresh greens. Enhanced by a parmesan cheese rind and a touch of crushed red pepper flakes for a gentle kick, this comforting stew is perfect for a satisfying meal served with crusty baguette slices and topped with shaved parmesan.

Ingredients

Base Ingredients

  • 2 tablespoons olive oil
  • 4 anchovies, minced
  • 1/2 teaspoon crushed red pepper flakes (divided)
  • 2 slices bacon, finely diced
  • 1 sweet onion, diced
  • 1/2 teaspoon black pepper (divided)
  • 1/2 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 4 garlic cloves, minced

Beans and Liquids

  • 1 pound uncooked cannellini white beans, soaked for at least 4 hours or overnight
  • 6 cups water
  • 4 cups low-sodium chicken stock
  • 1 parmesan cheese rind

Greens

  • 1 bunch kale, stems removed and chopped (about 3 cups)
  • 1 bunch flat-leaf spinach (about 2 cups)
  • 2 cups arugula greens, chopped

To Serve

  • Shaved parmesan cheese for topping
  • Crusty baguette

Instructions

  1. Prepare the flavor base: Heat a large stock pot over medium heat and add the olive oil. Add the minced anchovies and 1/4 teaspoon of crushed red pepper flakes, stirring well until the anchovies dissolve into the oil. Next, add the diced bacon, sweet onion, salt, 1/4 teaspoon black pepper, and smoked paprika. Toss everything together and cook, stirring occasionally, until the bacon crisps and the onion softens, about 6 to 8 minutes. Add the minced garlic and cook for an additional minute until fragrant.
  2. Cook the beans: Stir in the soaked cannellini beans, water, chicken stock, and parmesan rind. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook, stirring occasionally, for about 1.5 hours until the beans are breaking down and the stew thickens. Remove the lid and continue to simmer, stirring occasionally, allowing the stew to thicken further as most of the liquid is absorbed. Add more water or stock if needed to prevent drying out.
  3. Thicken and add greens: Use a potato masher to gently smash some of the beans, creating a thicker, creamier texture. Adjust thickness by adding extra water or stock as desired. Stir in the chopped kale, spinach, and arugula along with the remaining crushed red pepper flakes. Cook over low heat, stirring continuously, until the greens wilt, about 5 minutes. Taste and adjust seasoning with additional salt, black pepper, or pepper flakes if preferred.
  4. Serve: Ladle the stew into bowls, sprinkle with shaved parmesan cheese on top, and serve alongside crusty baguette slices for a warm, satisfying meal.

Notes

  • Soaking the cannellini beans overnight or for at least 4 hours helps reduce cooking time and improves digestibility.
  • If you prefer a vegetarian version, omit the bacon and anchovies and use vegetable stock instead of chicken stock.
  • Adjust the amount of crushed red pepper flakes based on your preferred spice level.
  • The parmesan rind adds depth of flavor; if unavailable, you can use extra parmesan cheese but expect slightly less savory richness.
  • Keep an eye on the stew while simmering and add liquid as needed to avoid burning on the bottom of the pot.
  • Leftovers reheat well and may thicken; add a splash of water or stock when reheating.
  • Prep Time: 15 minutes (plus 4 hours soaking time for beans)
  • Cook Time: 3 hours 45 minutes
  • Category: Stew
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://saraflavors.com/spicy-greens-and-creamy-parmesan-bean-stew-recipe/