Creamy White Bean & Potato Stew

A cozy, satisfying stew loaded with tender potatoes, creamy white beans and vegetables in a rich, herb-seasoned broth. Comforting enough for a chilly evening, but simple enough for an easy weeknight dinner.

Serves: 4
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes

Creamy White Bean & Potato Stew

Ingredients

    • 1 tbsp olive oil

    • 1 small yellow onion, diced

    • 2 medium carrots, diced

    • 2 celery stalks, diced

    • 4 cloves garlic, minced

    • 1½ lbs (680 g) Yukon Gold potatoes, cut into bite-sized pieces

    • 2 cans (398 mL / 14 oz each) white beans, drained and rinsed

    • 4 cups low-sodium vegetable broth

    • 1 cup unsweetened plant milk

    • 1 tsp dried thyme

    • 1 tsp Italian seasoning

    • ½ tsp smoked paprika

    • ½ tsp salt, or to taste

    • ¼ tsp black pepper

    • 2 cups baby spinach

    • 2 tbsp nutritional yeast

    • 1 tbsp lemon juice

    • 2 tbsp chopped fresh parsley, optional

    Chef Perry Note

    Yukon Gold potatoes work especially well in this stew because they become naturally creamy while still holding their shape.

Nutrition Per Serving

Estimated Nutrition — Per Serving

1 sloppy joe + ¼ of the oven fries)

    • Calories: 485

    • Protein: 20 g

    • Carbohydrates: 80 g

    • Fat: 10 g

    • Fiber: 17 g

    • Sugar: 9 g

    • Sodium: 690 mg

Nutrition information is an estimate and may vary depending on the brands and specific ingredients used.

Instructions

Sauté the vegetables. Heat olive oil in a large pot over medium heat. Add onion, carrots and celery. Cook for 5–6 minutes until beginning to soften.

  • Add the garlic and seasonings. Stir in garlic, thyme, Italian seasoning and smoked paprika. Cook for about 30 seconds.

  • Add potatoes and broth. Stir in the potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15–18 minutes, until the potatoes are fork-tender.

  • Make it creamy. Scoop about 1½ cups of the stew into a blender and blend until smooth. Carefully stir it back into the pot.

  • Add the beans. Stir in the white beans, plant milk and nutritional yeast. Simmer for another 5 minutes.

  • Finish the stew. Stir in the spinach and cook until wilted. Add lemon juice and season with salt and pepper to taste.

  • Serve. Ladle into bowls and finish with fresh parsley if desired.

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Chef Perry’s Kitchen Notes

Helpful tips, simple swaps and a little extra guidance from my kitchen to yours.

👨‍🍳 Chef Perry’s Tips

For an extra-creamy stew without adding cream, blend a portion of the potatoes, beans and broth, then stir it back into the pot. You’ll get a rich, velvety texture while keeping the stew hearty.

🔄 Easy Substitutions
No lentils: Use crumbled tempeh or your favourite plant-based ground.

  • No white beans: Use chickpeas or butter beans.

  • No spinach: Use chopped kale or Swiss chard.

  • Nut-free: Choose a nut-free unsweetened plant milk.

  • Want it thicker: Blend a little more of the stew.

  • More vegetables: Add peas, corn or chopped mushrooms.

🎥 Cook With Chef Perry
Watch me make this recipe step-by-step.

Cooking video coming soon