Charred Broccoli and White Bean Stew

By Ashley Lonsdale

Updated March 15, 2026

Charred Broccoli and White Bean Stew
David Malosh for The New York Times. Food Stylist: Cyd Raftus McDowell.
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
5(38)
Comments
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In this simple weeknight recipe, a tray of charred broccoli meets a broth perfumed with celery, onion and garlic to create a savory broccoli and white bean stew. Roasting broccoli exaggerates its nuttiness and yields crispy, golden-brown crowns. Once the roasted florets are plunged into the broth, some retain their crispness while others soften, but all impart their roasted flavor. A spoonful of yogurt adds richness and a subtle tang. Creamy and mild cannellini beans can be swapped out for butter beans, chickpeas or any other white bean varieties.

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Ingredients

Yield:4 servings
  • 1head broccoli, cut into florets
  • 4tablespoons extra-virgin olive oil, divided
  • Salt and freshly ground black pepper
  • 2celery stalks, sliced
  • 1large sweet onion, halved and sliced
  • 2garlic cloves, sliced
  • ½ teaspoon ground turmeric
  • 2(15-ounce) cans cannellini beans, rinsed
  • 4cups chicken or vegetable stock
  • ¼ cup plain Greek yogurt, plus more for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

561 calories; 19 grams fat; 4 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 75 grams carbohydrates; 16 grams dietary fiber; 13 grams sugars; 28 grams protein; 1776 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. 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.

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Ratings

5 out of 5
38 user ratings
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Comments

Lyndsay

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!

Brigitte

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!

Christa

What is "one head of broccoli"? The weight and size of "one head of broccoli" can vary greatly.

Erik in Sacramento

@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.

Brigitte

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!

Brandon

The picture does not look like two stalks of celery. Maybe two ribs

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