Cumin-Crusted White Bean and Roasted Vegetable Stew

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Hearty stew featuring slow-roasted root vegetables and creamy white beans, seasoned with warm cumin and fresh thyme. This Mediterranean-inspired vegetarian recipe, ready in about 60 minutes, pairs carrots, parsnips, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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

• 1 cup, 1/2-inch cubes carrots
• 1 cup, 1/2-inch cubes parsnips
• 2 tbsp olive oil
• 1 tsp cumin seeds
• 15 oz, rinsed canned white beans
• 2 cups chicken broth
• 14 oz diced tomatoes
• 1 tbsp, chopped fresh thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 cup cubed carrots and 1 cup cubed parsnips with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Step 2: Spread vegetables on a baking sheet and roast for 25 minutes until tender and caramelized at edges.
3. Step 3: While vegetables roast, heat 1 tsp cumin seeds in a large pot over medium heat for 1 minute until fragrant.
4. Step 4: Add 15 oz rinsed white beans, 2 cups chicken broth, 14 oz diced tomatoes, and 1 tbsp chopped thyme to the pot.
5. Step 5: Simmer uncovered for 15 minutes, then stir in roasted vegetables and cook 5 more minutes until heated through.