Herb-Infused Tomato and White Bean Stew
A hearty, slow-simmered stew with garden tomatoes, cannellini beans, and a fragrant herb medley. This mediterranean-inspired soups ready in about 45 minutes pairs (14 oz) diced tomatoes, (15 oz), drained cannellini beans, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 can (14 oz) diced tomatoes
- 1 can (15 oz), drained cannellini beans
- 2 cups vegetable broth
- 1 cup diced carrots
- 1/2 cup diced celery
- 3 cloves minced garlic
- 1 tbsp finely chopped fresh rosemary
- 1 tsp finely chopped fresh thyme
- 2 tbsp olive oil
- 1/2 tsp sea salt
- pinch black pepper
Instructions
- Step 1: Heat olive oil in a large pot over medium heat. Add carrots and celery, sauté for 5 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
- Step 2: Add diced tomatoes (with juice), drained beans, vegetable broth, rosemary, thyme, salt, and pepper. Bring to a gentle simmer, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally until vegetables are tender.
- Step 3: Remove from heat. Let stew rest for 5 minutes to allow flavors to meld. Adjust seasoning if needed, then serve hot with crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Infused Tomato and White Bean Stew take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Infused Tomato and White Bean Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (14 oz) diced tomatoes from drying out.
Can I substitute ingredients in Herb-Infused Tomato and White Bean Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Infused Tomato and White Bean Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Herb-Infused Tomato and White Bean Stew?
Mediterranean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
