Charred Broccoli and White Bean Stew

Name: Charred Broccoli and White Bean Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

By Ashley Lonsdale

Published March 8, 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: (0)
Comments: Read comments

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

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.