There’s something magical about a bowl of Summer Vegetable and White Bean Stew — it tastes like a sun-soaked garden party in every bite. This vibrant, heartwarming stew brings together a medley of colorful vegetables, creamy white beans, and bright herbs, all finished with a zippy lemon tahini sauce that makes every spoonful downright exciting. It’s cozy yet light, healthy without feeling restrictive, and so satisfying whether you’re soaking up a cool afternoon or craving some serious veggie comfort. With simple ingredients and lively flavors, it’s one dish you’ll return to all season long.

Summer Vegetable and White Bean Stew Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Summer Vegetable and White Bean Stew is in its simplicity—each ingredient shines. From the sweet snap of red pepper to the creamy base of white beans and tahini, these core components bring color, warmth, and depth to every spoonful.

Extra virgin olive oil: Choose the best you can; it forms the rich, flavorful foundation for sautéing.
Red onion: Adds color and a gentle sweetness to anchor the stew.
Garlic: Three cloves give a deep, aromatic punch — don’t skimp!
Red bell pepper: Sweet and colorful, this brightens up the entire pot.
Zucchini: Dice it evenly for tender bites that melt into the stew without turning mushy.
Fine sea salt: Enhances all the fresh flavors—add more at the end to taste.
Freshly ground black pepper: Adds a subtle, balancing bite.
Dried basil: Brings a fragrant, summery note that pairs so well with tomatoes and zucchini.
Dried oregano: Gives an earthy, Mediterranean vibe—lovely against the beans.
Chili flakes: A pinch brings gently warming heat; adjust to your preference.
Cooked white beans: Cannellini or other creamy white beans soak up all those juicy flavors.
Tomatoes: Fresh, diced tomatoes stew down to a rustic, chunky sauce.
Vegetable broth: Choose a good-quality stock for depth or make your own to taste.
Kale: Added at the end for a gorgeous pop of green and extra nutrients.
Freshly squeezed lemon juice: Stirred in last minute to brighten the whole stew.
Tahini: This creamy sesame paste gets whisked into a dreamy sauce.
Water: Use just enough to thin out your tahini for a pourable consistency.
Nutritional yeast: Delivers mellow, cheesy, umami flavor — perfect for a vegan dish.
Pure maple syrup: Just a kiss of sweetness to balance the tangy lemon and bitterness of tahini.
Garlic (for sauce): Raw garlic in the tahini keeps flavors bold and sassy.
Fine sea salt (for sauce): Balances the richness of the tahini.
Freshly ground black pepper (for sauce): Gives the sauce a tiny kick.

How to Make Summer Vegetable and White Bean Stew

Step 1: Sauté the Aromatics and Vegetables

Start by warming the olive oil in a large, sturdy pot over medium heat. Add the diced red onion, minced garlic, and a generous pinch of salt. Let these sizzle together, stirring occasionally, for around five minutes—think of this as building the stew’s flavorful backbone. Next, toss in the red bell pepper, zucchini, a bit more salt and pepper, then sprinkle in the oregano, basil, and chili flakes. Sauté for another five minutes; you’ll know it’s ready when everything is softened and your kitchen smells incredible.

Step 2: Simmer with White Beans and Tomatoes

Pour in the white beans, diced tomatoes, and vegetable broth. Bring everything up to a gentle simmer over medium heat. This isn’t an all-day stew, so once the tomatoes have softened (usually just a few minutes), you’re ready for the next step. A brief simmer keeps the veggies vivid and the zucchini firm-tender.

Step 3: Finish with Kale and Lemon Juice

A few minutes before serving, stir in the chopped kale and let it wilt just until it turns a lovely, bright green. Then, right at the end, add a good squeeze of fresh lemon juice. This little burst of citrus makes the whole Summer Vegetable and White Bean Stew taste vibrant and alive.

Step 4: Make the Lemon Tahini Sauce

While the stew simmers, blend together the tahini, water, extra lemon juice, nutritional yeast, maple syrup, garlic, sea salt, and black pepper. Blitz until silky-smooth—add more water as needed for a drizzle-able consistency. This sauce is pure gold: creamy, tangy, and just slightly nutty.

Step 5: Serve with a Creamy Twist

There are two routes here: stir a couple spoonfuls of tahini sauce directly into the pot for a luxuriously creamy stew, or (my favorite) drizzle some over each serving for a dramatic finish. You can even do both! The sauce ties everything together and gives this simple stew a wow factor.

How to Serve Summer Vegetable and White Bean Stew

Garnishes

A sprinkle of chopped fresh herbs—like parsley, basil, or chives—brings summery freshness to the bowl. Add a dusting of extra chili flakes if you love heat, or finish with a swirl of lemon tahini sauce for creamy decadence. If you have lemon zest on hand, a pinch over the top will make the flavors pop even more.

Side Dishes

This stew is plenty hearty on its own, but a thick slice of crusty sourdough or toasted ciabatta is always welcome to mop up the delicious broth. Try serving it alongside a simple green salad dressed with lemon and olive oil, or with a few marinated olives on the side, for a perfectly balanced summer supper.

Creative Ways to Present

Bring a little restaurant-style flair to your table by ladling the Summer Vegetable and White Bean Stew into shallow bowls and drizzling the lemon tahini sauce in pretty swirls. For casual gatherings, serve the stew family-style in a big Dutch oven so everyone can ladle their own and top with their favorite garnishes. Or, for lunch the next day, pour the stew over fluffy quinoa or brown rice and top with sauce for an elegant grain bowl.

Make Ahead and Storage

Storing Leftovers

Let your Summer Vegetable and White Bean Stew cool to room temperature before transferring it to airtight containers. It keeps beautifully in the fridge for up to four days. The flavors meld and deepen as it rests, so leftovers are especially tasty the next day.

Freezing

If you end up with more stew than you can eat this week, don’t worry—it freezes well! Let the stew cool completely, then ladle it into freezer-safe containers (leave a little space at the top for expansion). It will keep for up to three months. Thaw in the fridge overnight before reheating for lunch or dinner.

Reheating

To reheat, simply warm the stew gently in a saucepan over medium-low, stirring occasionally until hot. If the stew thickens in the fridge or freezer, add a splash of vegetable broth or water to loosen it up. For the lemon tahini sauce, stir well or blend again to refresh the creaminess before serving.

FAQs

Can I use different vegetables in this stew?

Absolutely! The beauty of Summer Vegetable and White Bean Stew is its flexibility. Swap in whatever seasonal or favorite veggies you have—try eggplant, summer squash, green beans, or even sweet corn for a twist.

Which white beans work best for this recipe?

Cannellini beans are my top pick for their creamy texture and mild flavor, but Great Northern or navy beans work just as well. Feel free to use cooked-from-scratch beans or canned (just rinse and drain first).

Is the lemon tahini sauce essential?

It really ties the dish together, adding richness and brightness. That said, if you’re short on time or tahini, you can skip it or use a favorite store-bought dairy-free dressing in a pinch. But trust me—the homemade version makes a huge difference!

How do I make this stew spicier or milder?

Adjust the chili flakes to your liking; start small and taste, then add more if you want a bigger kick. For a truly mild stew, simply skip the chili flakes entirely (it’ll still have plenty of flavor).

Can I make this stew oil-free or lower in fat?

Yes! Sauté your onions and veggies in a splash of water or low-sodium vegetable broth instead of oil. If you prefer, you can also lighten up the tahini sauce by blending with extra water and lemon juice.

Final Thoughts

If you’re after a recipe that’s as joyful to cook as it is to eat, look no further than this Summer Vegetable and White Bean Stew. Rife with color, texture, and flavor, it’s comfort food with a golden glow of sunshine—perfect for sharing or savoring all to yourself. I hope you give it a try and make it a staple in your own kitchen this season!