This Italian Turkey and Bean Stew is a comforting, flavor-packed meal that simmers to perfection in under an hour. It combines lean ground turkey, creamy beans, and aromatic Italian herbs for a hearty yet balanced dish. You’ll love how this Italian Turkey and Bean Stew fills your kitchen with a savory aroma and tastes even better the next day.
Craving a delicious Italian Turkey and Bean Stew? You've come to the right spot! From Stew favorites to amazing Burgers recipes, there's something here for everyone.
Why You’ll Love This Italian Turkey and Bean Stew
- Cozy & light: Lean turkey and beans provide comfort without heaviness.
- Rich, layered flavor: Tomato paste, garlic, and rosemary create depth quickly.
- Versatile & forgiving: Swap beans or veggies based on what you have.
- Better leftovers: Flavors meld overnight for easy next-day meals.
Ingredients & Tools
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 450 g lean ground turkey
- 2 tbsp tomato paste
- 120 ml dry white wine (or broth)
- 800 g canned crushed tomatoes
- 480 ml chicken or vegetable broth
- 1 tsp dried oregano
- 1 fresh rosemary sprig
- 2 bay leaves
- 400 g canned cannellini beans, rinsed and drained
- Salt and black pepper to taste
- Fresh parsley for garnish
- Grated Parmesan cheese for serving
Tools: A large Dutch oven or heavy-bottomed pot, wooden spoon, measuring cups and spoons.
Notes: Don’t skip the tomato paste—it adds rich, concentrated flavor. Fresh rosemary is preferred for its aromatic lift.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 28 g |
| Fat: | 8 g |
| Carbs: | 35 g |
| Fiber: | 9 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Use lean, not extra-lean, turkey. A little fat (93/7 works well) helps keep the meat moist and adds flavor to the base. Extra-lean can become dry and crumbly in the stew.
- Don’t rush the vegetable sauté. Let the onion, carrots, and celery soften properly—this builds a sweet, savory foundation. If they’re undercooked, the stew won’t have the same depth.
- Brown the turkey well. You’re not just cooking it through; you’re creating fond (those browned bits at the bottom of the pot) that will enrich the entire stew. It’s a flavor game-changer.
- Rinse your beans. This removes the starchy canning liquid, which can make the stew cloudy or overly thick. You want the beans to shine without muddying the broth.
- Taste and adjust at the end. Beans and broths vary in saltiness, so wait until the stew has simmered before you finalize the seasoning. A little extra black pepper at the end is always a good idea.
How to Make Italian Turkey and Bean Stew
Step 1: Heat the olive oil in your Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 6–8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. You’ll notice a sweet, savory aroma starting to fill your kitchen—that’s exactly what you want.
Step 2: Add the minced garlic and cook for another minute, just until fragrant. Be careful not to let the garlic brown, or it could turn bitter. Push the vegetables to one side of the pot to make space for the turkey.
Step 3: Add the ground turkey to the pot, breaking it up with your wooden spoon. Cook for 5–7 minutes, stirring occasionally, until the turkey is no longer pink and has some golden-brown spots. Those browned bits are packed with flavor, so don’t skip this step.
Step 4: Stir in the tomato paste and cook for 1–2 minutes, letting it coat the turkey and vegetables. This caramelizes the tomato paste slightly, deepening its flavor. You should see the color darken a little.
Step 5: Pour in the white wine, scraping the bottom of the pot to lift all those delicious browned bits. Let it simmer for about 2 minutes until the wine has reduced by half. If you’re not using wine, broth works fine—you’ll still get great flavor.
Step 6: Add the crushed tomatoes, broth, dried oregano, rosemary sprig, and bay leaves. Stir everything together, bring it to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes.
Step 7: After 20 minutes, stir in the rinsed cannellini beans. Let the stew simmer uncovered for another 10 minutes, allowing the beans to heat through and the stew to thicken slightly. The texture should be hearty but not overly thick.
Step 8: Remove the pot from the heat. Take out the rosemary sprig and bay leaves. Season with salt and black pepper to taste. Ladle the stew into bowls, garnish with fresh parsley and a generous sprinkle of Parmesan cheese, and serve hot.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 3 days.
- Freezer: Portion into freezer-safe containers and freeze for up to 3 months.
- Reviving: Reheat gently on the stove with a splash of broth to loosen.
Serving Suggestions
Complementary Dishes
- Crusty garlic bread — Perfect for dipping into the rich tomato broth and catching every last bit.
- A simple arugula salad — The peppery greens and a light lemon vinaigrette cut through the stew’s richness beautifully.
- Buttered polenta or pasta — Either one makes a wonderful, comforting base that soaks up the stew’s flavors.
Drinks
- A medium-bodied red wine — Think Sangiovese or Barbera; their bright acidity and red fruit notes complement the tomatoes and herbs.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus cleanse the palate between bites.
- Herbal iced tea — A rosemary or mint tea, served chilled, echoes the herbal notes in the stew.
Something Sweet
- Lemon olive oil cake — Its bright, zesty flavor provides a lovely contrast to the savory, hearty stew.
- Panna cotta with berry compote — The creamy, smooth texture and fruity topping feel light and refreshing after the main course.
- Dark chocolate almond biscotti — Crunchy, not too sweet, and perfect for dipping into coffee or dessert wine.
Top Mistakes to Avoid
- Overcooking the beans. Since we’re using canned beans, they only need to heat through. Simmering them too long can make them mushy and break apart in the stew.
- Skipping the wine deglaze. Those browned bits at the bottom of the pot are flavor gold. If you don’t deglaze, you’re leaving a lot of taste behind.
- Using ground turkey straight from the fridge. Let it sit out for 10
Italian Turkey And Bean Stew
Make this easy Italian Turkey and Bean Stew for a cozy, healthy dinner. Ready in under an hour with lean turkey and creamy beans. Get the recipe now!
Ingredients
For the Ingredients & Tools
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1 tbsp olive oil
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1 large yellow onion (diced)
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2 medium carrots (peeled and diced)
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2 celery stalks (diced)
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4 garlic cloves (minced)
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450 g lean ground turkey
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2 tbsp tomato paste
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120 ml dry white wine (or broth)
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800 g canned crushed tomatoes
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480 ml chicken or vegetable broth
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1 tsp dried oregano
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1 fresh rosemary sprig
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2 bay leaves
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400 g canned cannellini beans (rinsed and drained)
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Salt and black pepper (to taste)
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Fresh parsley (for garnish)
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Grated Parmesan cheese (for serving)
Instructions
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Heat the olive oil in your Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 6–8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. You’ll notice a sweet, savory aroma starting to fill your kitchen—that’s exactly what you want.01
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Add the minced garlic and cook for another minute, just until fragrant. Be careful not to let the garlic brown, or it could turn bitter. Push the vegetables to one side of the pot to make space for the turkey.02
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Add the ground turkey to the pot, breaking it up with your wooden spoon. Cook for 5–7 minutes, stirring occasionally, until the turkey is no longer pink and has some golden-brown spots. Those browned bits are packed with flavor, so don’t skip this step.03
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Stir in the tomato paste and cook for 1–2 minutes, letting it coat the turkey and vegetables. This caramelizes the tomato paste slightly, deepening its flavor. You should see the color darken a little.04
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Pour in the white wine, scraping the bottom of the pot to lift all those delicious browned bits. Let it simmer for about 2 minutes until the wine has reduced by half. If you’re not using wine, broth works fine—you’ll still get great flavor.05
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Add the crushed tomatoes, broth, dried oregano, rosemary sprig, and bay leaves. Stir everything together, bring it to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes.06
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After 20 minutes, stir in the rinsed cannellini beans. Let the stew simmer uncovered for another 10 minutes, allowing the beans to heat through and the stew to thicken slightly. The texture should be hearty but not overly thick.07
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Remove the pot from the heat. Take out the rosemary sprig and bay leaves. Season with salt and black pepper to taste. Ladle the stew into bowls, garnish with fresh parsley and a generous sprinkle of Parmesan cheese, and serve hot.08
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