Herb-Infused Stew

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich, aromatic stew where vegetables absorb the depth of herbs and broth. This French-inspired soup recipe, ready in about 50 minutes, pairs olive oil, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Prep: 15 min Cook: 35 min Serves 4 French cuisine 220 cal/serving

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Ingredients

2 tbsp olive oil
1, diced onion
3 cloves, minced garlic
2, peeled and diced carrots
2 stalks, diced celery
1/2 cup tomato puree
4 cups chicken broth
1 tsp, fresh or 1/2 tsp dried thyme
1/2 tsp, fresh or 1/4 tsp dried rosemary

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Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and 3 minced garlic cloves, sauté for 3-4 minutes until fragrant and translucent.
Step 2: Stir in 2 diced carrots, 2 diced celery stalks, and 1/2 cup tomato puree. Cook for 5 minutes until softened.
Step 3: Pour in 4 cups chicken broth, add 1 tsp thyme, and 1/2 tsp rosemary. Bring to a simmer, then cook for 25-30 minutes until vegetables are tender. Adjust seasoning with salt and pepper.