Dutch Oven Tuscan White Bean Stew
A rustic, hearty stew of cannellini beans, spinach, sun-dried tomatoes, and Italian herbs simmered over campfire coals in a Dutch oven for a soul-warming, plant-forward lunch.
Equipment
- 12-inch Dutch oven
- Wooden spoon
- Lid lifter
- Knife
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 2 cups cannellini beans drained and rinsed, or 1 can
- 2 cups vegetable broth
- 1 cup sun-dried tomatoes chopped
- 3 cups baby spinach
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes optional
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Place Dutch oven over medium campfire coals or camp stove.
- Add olive oil and sauté onion until translucent, about 4 minutes.
- Stir in minced garlic and cook 1 minute more.
- Add cannellini beans, vegetable broth, sun-dried tomatoes, Italian seasoning, red pepper flakes, salt, and black pepper.
- Simmer uncovered for 15–18 minutes, stirring occasionally.
- Stir in spinach and cook until just wilted, about 2 minutes.
- Ladle stew into bowls and serve hot.
Notes
This stew is ideal for shared lunches after a morning hike. Canned beans save fuel and time. Use fewer coals beneath the Dutch oven for a gentle simmer and avoid scorching the stew.