Lemon-Dill White Bean & Brussels Sprout Stew

Description

Lemon-Dill White Bean & Brussels Sprout Stew is a bright, nourishing one-pot meal that’s packed with wholesome vegetables, creamy white beans, and fresh herbs. Tender Brussels sprouts, hearty cannellini beans, carrots, celery, and onions simmer together in a light vegetable broth infused with garlic, thyme, and fragrant dill. A splash of fresh lemon juice added at the end brings a refreshing burst of flavor that perfectly balances the rich, creamy beans. This Mediterranean-inspired stew is naturally vegetarian, high in fiber, and loaded with plant-based protein, making it an excellent choice for healthy lunches or cozy weeknight dinners. It’s easy to prepare, meal-prep friendly, and tastes even better the next day as the flavors continue to develop. Serve it with crusty artisan bread or warm whole-grain rolls for a comforting meal that is both satisfying and nutritious.

Ingredients For the Stew

2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 medium carrots, sliced
2 celery stalks, sliced
1 pound Brussels sprouts, trimmed and halved
2 cans (15 ounces each) cannellini beans, drained and rinsed
4 cups low-sodium vegetable broth
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon crushed red pepper flakes (optional)
1 teaspoon salt
½ teaspoon black pepper
1 bay leaf

For the Lemon-Dill Finish

Juice of 1 large lemon
2 teaspoons lemon zest
¼ cup fresh dill, chopped
2 tablespoons chopped fresh parsley

For Garnish

Extra fresh dill
Lemon wedges
Freshly cracked black pepper
Grated Parmesan cheese (optional)

Instructions

Heat the olive oil in a large Dutch oven or soup pot over medium heat.

Add the diced onion, carrots, and celery, cooking for about 5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.

Add the halved Brussels sprouts and cook for 3–4 minutes, stirring occasionally.

Pour in the vegetable broth, then stir in the cannellini beans, thyme, oregano, crushed red pepper flakes, salt, black pepper, and bay leaf.

Bring the stew to a gentle boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, or until the Brussels sprouts are tender while still holding their shape.

Remove the bay leaf.

Stir in the fresh lemon juice, lemon zest, chopped dill, and parsley. Simmer for another 2 minutes to blend the flavors.

Taste and adjust the seasoning with additional salt, pepper, or lemon juice if desired.

Ladle the stew into serving bowls and garnish with extra fresh dill, cracked black pepper, and grated Parmesan if using.

Serve warm with crusty bread or toasted whole-grain baguette slices.

Tips & Notes

Do not overcook the Brussels sprouts to maintain their texture and vibrant color.
Fresh dill provides the best flavor, but dried dill can be substituted in smaller amounts.
Add baby spinach or kale during the last few minutes of cooking for extra greens.
For a creamier stew, mash about one cup of the beans before stirring them back into the pot.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze portions for up to 3 months and thaw overnight before reheating.
The stew tastes even better the following day after the flavors have developed.

Q&A

Can I use another type of bean?
Yes. Great Northern beans, navy beans, or butter beans are excellent substitutes.

Can I make this vegan?
Yes. The recipe is naturally vegan as written; simply omit the optional Parmesan garnish.

Can I add protein?
Absolutely. Shredded rotisserie chicken, cooked turkey, or sliced smoked sausage can be added for a heartier meal.

What can I serve with this stew?
Crusty sourdough bread, garlic toast, whole-grain rolls, or a fresh green salad pair beautifully with this dish.

Servings & Nutrition

Servings: 6

Approximate Nutrition Per Serving:

Calories: 285
Protein: 12g
Carbohydrates: 36g
Fat: 11g
Saturated Fat: 1.5g
Cholesterol: 0mg
Sodium: 510mg
Fiber: 12g
Natural Sugar: 6g (primarily from vegetables)
Added Sugar: 0g