Charred Broccoli and White Bean Stew
Updated March 16, 2026
David Malosh for The New York Times. Food Stylist: Cyd Raftus McDowell.
- Ready In
- 45 min
- Rating
- Comments
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Ingredients
1 head broccoli, cut into florets
4 tablespoons extra-virgin olive oil, divided
Salt and freshly ground black pepper
2 celery stalks, sliced
1 large sweet onion, halved and sliced
2 garlic cloves, sliced
½ teaspoon ground turmeric
2 (15-ounce) cans cannellini beans, rinsed
4 cups chicken or vegetable stock
¼ cup plain Greek yogurt, plus more for serving
Preparation
- Step 1
Heat oven to 400 degrees. On a rimmed baking sheet, toss the broccoli with 2 tablespoons of the olive oil and season liberally with salt and pepper. Bake until florets are golden brown and roasty, 15 to 20 minutes.
- Step 2
In a large pot or Dutch oven, heat the remaining 2 tablespoons olive oil over medium-high. Add the celery and onion and season with salt and pepper. Cook for 6 to 8 minutes, stirring occasionally, until golden brown in parts. Stir in the garlic and turmeric and cook for another minute.
- Step 3
Add the beans and stock and season with salt and pepper to taste. Simmer for 10 minutes. Add the roasted broccoli and stir in the yogurt. Taste and adjust seasoning if needed.
Private Notes
Comments
Modified this recipe a bit and it turned out delicious. Added a few carrots and a diced potato alongside the celery and onion. Used bone broth instead for depth of flavor and added protein and threw in a parm rind. Then puréed everything for a chunky, creamy consistency. At the last minute, threw in some shredded sharp white cheddar and topped with the broccoli. Very easy!
Lovely! You can make this a one-pot recipe by charring the broccoli in the Dutch oven first, then setting aside to incorporate later. To add brightness, I incorporated one tablespoon of white vinegar at the last minute, and threw in some leftover dill. Will make again!
What is "one head of broccoli"? The weight and size of "one head of broccoli" can vary greatly.
@Christa let me Google that for you. Here’s what I found: “It is very common for recipes to call for "one head of broccoli" as a standard unit, although it is slightly vague due to varying sizes. Typically, one medium-to-large head of broccoli yields about 3 to 5 cups of florets (roughly 12–18 ounces) when cut.” One medium-to-large head of broccoli works well for this recipe.
Lovely! You can make this a one-pot recipe by charring the broccoli in the Dutch oven first, then setting aside to incorporate later. To add brightness, I incorporated one tablespoon of white vinegar at the last minute, and threw in some leftover dill. Will make again!
The picture does not look like two stalks of celery. Maybe two ribs