Hearty Garbanzo and Vegetable Stew with Tomato Base

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A robust vegetable stew featuring garbanzo beans and a variety of vegetables simmered in a rich tomato broth. This Mediterranean soup recipe, ready in about 55 minutes, pairs olive oil, yellow onion, and carrots for a weeknight-friendly dinner. Each serving lands at about 190 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 "Build a week of meals around this recipe" 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 tbsp olive oil
• 1 large yellow onion, chopped
• 3 medium carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 medium potatoes, peeled and diced
• 1 cup green beans, trimmed and halved
• 28 oz can canned diced tomatoes
• 1 1/2 cups cooked or canned garbanzo beans, drained
• 5 cups vegetable broth
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 1/4 tsp salt
• 1/2 tsp black pepper
• 3 tbsp chopped fresh parsley

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large chopped yellow onion, 3 diced medium carrots, and 2 diced celery stalks. Sauté for 6 minutes until softened.
2. Step 2: Add 4 minced garlic cloves and cook for 1 minute until aromatic.
3. Step 3: Stir in 2 diced medium potatoes and 1 cup trimmed green beans. Cook for 4 minutes to slightly soften.
4. Step 4: Pour in 28 oz canned diced tomatoes with juice, 5 cups vegetable broth, and 2 tbsp tomato paste. Stir well.
5. Step 5: Add 1 1/2 cups drained garbanzo beans, 1 tsp dried oregano, 1 tsp dried basil, 1 1/4 tsp salt, and 1/2 tsp black pepper. Bring to a boil.
6. Step 6: Reduce heat to low and simmer uncovered for 30 minutes until vegetables are tender and stew thickens.
7. Step 7: Remove from heat and stir in 3 tbsp chopped fresh parsley before serving warm.