Jimothy-Inspired Rustic Tomato and White Bean Stew
A hearty vegetarian stew featuring tender white beans and rich tomatoes simmered with aromatic herbs for a comforting meal. This mediterranean-inspired soups (vegetarian) ready in about 55 minutes pairs olive oil, large, diced yellow onion, medium, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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
- 3 tbsp olive oil
- 1 large, diced yellow onion
- 2 medium, diced carrots
- 2, diced celery stalks
- 4 minced garlic cloves
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 28 oz can crushed tomatoes
- 4 cups vegetable broth
- 3 cups (such as cannellini or great northern) cooked white beans
- 1 bay leaf
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh parsley
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 8-10 minutes until vegetables are softened and onion is translucent.
- Step 2: Add 4 minced garlic cloves, 1 tsp dried thyme, and 1/2 tsp dried rosemary to the pot, stirring for 1 minute until fragrant.
- Step 3: Pour in one 28 oz can of crushed tomatoes and 4 cups vegetable broth, then add 3 cups cooked white beans and 1 bay leaf.
- Step 4: Season with 1 1/2 tsp salt and 1/2 tsp black pepper. Bring the stew to a boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally until the stew thickens and flavors meld.
- Step 5: Remove and discard the bay leaf, then stir in 1/4 cup chopped fresh parsley before serving hot with crusty bread.
Frequently asked questions
How long does Jimothy-Inspired Rustic Tomato and White Bean Stew take to make?
Total time is about 55 minutes (15 min prep + 40 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 Jimothy-Inspired Rustic 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 olive oil from drying out.
Can I substitute ingredients in Jimothy-Inspired Rustic 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 Jimothy-Inspired Rustic Tomato and White Bean Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.
Is Jimothy-Inspired Rustic Tomato and White Bean Stew vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
