Spanish-Style White Bean Stew

With Saffron Rice, Swiss Chard & Chimichurri

Hearty and filling Spanish-Style White Bean Stew, perfect for cold winter days! White beans, saffron rice, swiss chard, chimichurri, and herbs make this delicious bean soup a cool weather classic in a spectacularly healthy way!

When the weather turns cold, and all you want to do is stay cozy and warm, the best thing to do is to make a big pot of hearty soup. On days like these, nothing is more comforting than this white bean soup.

This soup will definitely make you addicted!

Spanish-Style White Bean Stew

Nicole Kearsley
Want something warm, comforting, filling and loaded with flavor? Then this slow-simmered Spanish-style White Bean Soup with saffron rice, swiss chard and chimichurri is for you!
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Soup
Cuisine Spanish, Vegan


  • 3/4 cup Saffron Rice
  • 1 can Cannellini Beans
  • 5 ounces Swiss Chard
  • 4 cloves Garlic
  • 1 Shallot
  • 1 teaspoon Paella Seasoning
  • 1 bunch Parsley Fresh
  • 1 bunch Cilantro Fresh
  • 1/2 teaspoon Oregano Dried
  • 1 tablespoon Capers
  • 2 tablespoons Red Wine Vinegar
  • 1 Lemon
  • 5 tablespoons Olive Oil Extra virgin
  • 1 teaspoon Salt & Pepper To taste


  • Combine the saffron rice, 1 1/4 cups water, and a pinch of salt in a small saucepan. Bring to a boil, cover, and reduce heat to low. Cook until all of the water is absorbed and the rice is tender about 15 to 20 minutes. Rinse and dry the produce.
  • Drain and rinse the cannellini beans. Thinly slice the Swiss chard stems and roughly chop the leaves. Peel and mince the garlic. Peel and mince the shallot. 
  • Place a large pot over medium-high heat with 2 tbsp olive oil. Once hot, add half of the garlic and half of the shallot, and a pinch of salt, and cook until softened, about 3 to 5 minutes.
  • Add the chopped Swiss chard stems to the large pot and cook until softened, about 1 minute. Add the paella seasoning, cannellini beans, 3 cups water, and a good pinch of salt and pepper. Bring stew to a simmer while you make the chimichurri.
  • Finely chop the parsley leaves. Finely chop the cilantro leaves and tender stems. Add the parsley, cilantro, dried oregano, and capers to a medium bowl along with the remaining shallot and garlic. Add the red wine vinegar, 3 tbsp olive oil, and 1/4 tsp salt. Stir chimichurri well to combine.
  • Add the Swiss chard leaves to the simmering stew, and cook until the greens have wilted about 2 to 3 minutes. 
  • Halve the lemon, and add juice from half to the stew. Taste and season with salt and pepper. Cut the remaining lemon half into wedges.
  • Ladle the Spanish-style white bean stew into large bowls. Top with saffron rice and drizzle with chimichurri. Serve with lemon wedges.


EASILY DOUBLED: Makes a big batch and double this one because it just gets better as the days go by!
*INSTANT POT OPTION: After sauteeing, just threw everything, including the rice & water for the rice, except the swiss chard leaves and set it to 10 mins with natural release. Once it was complete,  add the swiss chard. Topped with chimichuri. 
**SERVING: This recipe yields 20 grams of protein for each serving.
Keyword plant based, vegan
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