Cannellini Bean Stew

Prep: 5 minutes Cook: 15-20 minutes


This is another recipe that is a favorite at the McDougall Program. It is very easy to prepare and the leftovers are great the next day. This recipe may easily be doubled for more servings.


  • 1/2 onion, chopped
  • 1/2-1 tsp minced fresh garlic (or bottled minced garlic)
  • 1/2 cup vegetable broth or water
  • 15 ounce can white cannellini beans
  • 1 tomato, chopped
  • 1-2 tbsp slivered fresh basil
  • several twists fresh ground pepper


Place onion and garlic in a saucepan with the broth. Cook, stirring occasionally for 2-3 minutes until onion softens slightly. Add remaining ingredients and simmer for about 15 minutes to blend flavors, stirring occasionally.

Serve plain in a bowl with some bread or ladle over whole grains, pasta or potatoes.

Hints: If fresh tomatoes are not in season, use canned diced tomatoes instead. Substitute 3/4 cup of drained, canned diced tomatoes for every 1 tomato.