100-Gram White Bean and Rosemary Stew
A hearty, slow-simmered stew featuring cannellini beans and fresh rosemary. This Mediterranean-inspired soup recipe (vegetarian), ready in about 40 minutes, pairs cannellini beans, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 285 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 100g cannellini beans
- 200g carrots
- 150g parsnips
- 300ml vegetable broth
- 2 sprigs fresh rosemary
- 2 tbsp olive oil
- 2 cloves garlic
- 1/4 tsp sea salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Dice 200g carrots and 150g parsnips into 1/2-inch cubes, then heat 2 tbsp olive oil in a pot over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
- Step 2: Add 100g canned cannellini beans, 300ml vegetable broth, and 2 sprigs of fresh rosemary to the pot, then bring to a gentle simmer and cook for 15 minutes until vegetables are tender.
- Step 3: Remove rosemary sprigs, season with 1/4 tsp sea salt, and simmer uncovered for 5 minutes to thicken slightly, stirring occasionally until the liquid coats the back of a spoon.
