Harvest Vegetable and Herb Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

A comforting stew featuring seasonal root vegetables, tender beans, and aromatic herbs, perfect for a cozy meal. Simmered to perfection, this dish highlights the best of fall produce. This american-inspired soups (vegetarian) ready in about 55 minutes pairs medium, diced carrots, medium, peeled and cubed potatoes, large, chopped onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, 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

• 2 medium, diced carrots
• 3 medium, peeled and cubed potatoes
• 1 large, chopped onions
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 2 cups, chopped tomatoes
• 1 can (15 oz), drained cannellini beans
• 1 tsp, fresh thyme
• 1 tsp, fresh rosemary
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add onions, celery, carrots, and garlic; sauté for 5 minutes until softened.
2. Step 2: Stir in tomatoes, broth, beans, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat to low.
3. Step 3: Simmer for 25-30 minutes until vegetables are tender and flavors meld. Adjust seasoning before serving.