One-Pan White Bean and Vegetable Stew
A hearty, slow-simmered stew featuring cannellini beans, tomatoes, and fresh herbs. This mediterranean-inspired soups ready in about 45 minutes pairs olive oil, diced onion, 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 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, diced onion
- 2, diced carrots
- 2 stalks, diced celery
- 3 cloves, minced garlic
- 1 can (15 oz), drained and rinsed cannellini beans
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 bay leaf
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups, chopped kale
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks, and cook until softened, about 5-7 minutes.
- Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Stir in 1 can (15 oz) cannellini beans, 1 can (14.5 oz) diced tomatoes, 4 cups vegetable broth, 1 bay leaf, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 4: Bring to a simmer and cook for 20 minutes. Stir in 2 cups chopped kale and cook for 5 more minutes until kale is tender.
Frequently asked questions
How long does One-Pan White Bean and Vegetable 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 One-Pan White Bean and Vegetable 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 One-Pan White Bean and Vegetable 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 One-Pan White Bean and Vegetable 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 One-Pan White Bean and Vegetable 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
- ★★★★★
My husband and kids asked for seconds! The Mediterranean touch with the herbs made it special. So simple and satisfying.
- ★★★★★
One of the best one-pan meals I've made. The flavors are bright and the beans are creamy. I'll be making this again this week!
- ★★★★★
This stew was absolutely delicious! The white beans and veggies were perfectly cooked, and it's so easy to make in one pan. My family loved it for dinner.
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