Neapolitan Vegetable and White Bean Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A comforting, slow-simmered stew featuring seasonal vegetables and creamy white beans, reflecting Naples' tradition of simple, nourishing home cooking. This italian-inspired soups ready in about 60 minutes pairs olive oil, large, diced onion, peeled and diced carrot 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

• 2 tbsp olive oil
• 1 large, diced onion
• 2, peeled and diced carrot
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1, diced zucchini
• 1, diced red bell pepper
• 1 can (15 oz), rinsed white beans
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 bay leaf
• 1/2 tsp dried oregano
• 1/4 cup, chopped fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks, and cook for 5 minutes until softened, stirring occasionally.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant, avoiding browning.
3. Step 3: Stir in 1 diced zucchini, 1 diced red bell pepper, 1 can (15 oz) rinsed white beans, 1 can (14.5 oz) diced tomatoes, 4 cups vegetable broth, 1 bay leaf, and 1/2 tsp dried oregano. Bring to a simmer and cook uncovered for 25 minutes.
4. Step 4: Remove the bay leaf and season with salt and freshly ground black pepper to taste. Stir in 1/4 cup chopped fresh parsley and cook for 2 more minutes until flavors meld.