One-Pot Lemon and Dill White Bean Stew
A hearty, aromatic stew featuring tender white beans simmered with fresh lemon and dill, perfect for chilly evenings. This mediterranean-inspired one pot (vegetarian) ready in about 45 minutes pairs olive oil, medium, diced onion, peeled and diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 medium, diced onion
- 2, peeled and diced carrots
- 2 stalks, diced celery
- 3 cloves, minced garlic
- 1 (15 oz) can, drained and rinsed white beans
- 1 (14.5 oz) can diced tomatoes
- 4 cups vegetable broth
- 1, zested and juiced lemon
- 2 tbsp, chopped fresh dill
- 1 tsp dried thyme
- 2 cups, stems removed and chopped kale
- to taste salt
- to taste black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 8 minutes until vegetables soften and onions turn translucent.
- Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Step 3: Stir in 1 (15 oz) drained and rinsed white beans, 1 (14.5 oz) can diced tomatoes, and 4 cups vegetable broth. Bring to a gentle simmer, cover, and cook for 15 minutes to meld flavors.
- Step 4: Stir in 1 lemon zested and juiced, 2 tbsp chopped fresh dill, 1 tsp dried thyme, and salt and pepper to taste. Add 2 cups chopped kale and simmer uncovered for 5 minutes until kale wilts and tender.
- Step 5: Taste and adjust seasoning, then serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Lemon and Dill 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 One-Pot Lemon and Dill 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 One-Pot Lemon and Dill 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 One-Pot Lemon and Dill 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.
Is One-Pot Lemon and Dill 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.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
