White Bean Stew over Basmati Rice

This hearty stew is thick with fiber-rich cannellini beans and collard greens, which are high in stress-busting B vitamins - comfort food that’s actually good for you!

White Bean Stew over Basmati Rice

Wine Pairing:

Cabernet Sauvignon

Active Time:

Total Time:

45 Minutes



  • 0.4 oz garlic cloves
  • 1/2 onion
  • 3 oz carrot
  • 1.5 oz celery
  • 10 oz gold potatoes
  • 3 oz collard greens
  • 5 oz compari tomatoes

Spice Mix

  • 1 ½ tsp smoked paprika
  • ⅛ tsp chili flakes
  • ¼ tsp dried thyme
  • 1 tsp salt

Proteins and More

  • 1 cup basmati rice
  • 1, 13.4 oz cannellini beans
  • 1, 8 oz vegetable broth
  • 1, 4 oz tomato paste

Pantry Items

  • 1 tbsp olive oil
  • ¼ tsp salt

1: Rinse and Cook Rice

  1. Add rice to a medium bowl. Cover with cold water and stir through the rice. The water will become cloudy.

  2. Pour off cloudy water, being careful not to lose any rice. Cover with water again. Leave to soak for 15 minutes. After soaking, drain a second time.

  3. Add rice, 1 ¾ cups of water, and ¼ tsp salt to a pan. Bring to a boil, reduce heat, cover, and simmer until tender, about 25 minutes. Fluff with fork. Set aside.

2: Prep Vegetables and Beans

Mince garlic. Peel carrot. Chop carrot, half yellow onion (from box 2), celery, and potatoes into ½” pieces. Remove stems from collards and cut leaves into bite-size pieces. Chop tomatoes into ¼” pieces, discarding any seeds. Drain and rinse the cannellini beans, and set aside.

3: Cook Stew

  1. In a medium soup pot over medium heat, add 1 tbsp olive oil. Add the garlic and onions. Cook until translucent, about 3 minutes, being careful not to brown the garlic.

  2. Add spice mix and tomato paste. Cook, stirring constantly, for about 2-3 minutes.

  3. Add celery, carrots, potatoes, collards, tomatoes, and beans. Stir to combine.

  4. Add vegetable broth and 2 cups of water. Bring to a boil for 3 minutes, reduce heat, and simmer for 25-30 minutes or until vegetables are tender.

4: Serve

Divide the rice among the bowls. Spoon stew over rice. Ahhhhh, enjoy.

Chef's Tips

  • When making soups calling for canned, diced tomatoes, take advantage of fresh (and ideally local) produce by substituting them for the can. Rustic soups like this one don’t require peeling or de-seeding the tomatoes, as seeds and excess liquid released during chopping simply gets left behind on the cutting board. Any tomato will do, however, cherry, compari, or roma tomatoes yield less juice and more tomato. If fresh isn’t available, opt for boxed tomatoes over canned, or look for cans with “BPA free” on the label. Some scientific research has found a link between BPA and cancer. While not all agree, we say, better safe--and natural--than sorry.

  • While not absolutely necessary, rinsing away the natural starches in basmati rice does yield a fluffier rice compared to the stickier rice found in Japanese and Chinese cuisines.