One-Pot Lemon-Dill White Bean and Vegetable Stew

By · Reviewed by AislePrompt Editorial · ·

A hearty, creamy stew simmered with cannellini beans, seasonal vegetables, and fresh dill, ready in under 30 minutes. This mediterranean-inspired one pot (vegetarian, gluten-free) ready in about 35 minutes pairs olive oil, stalks, finely chopped celery, medium, minced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 285 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.

Prep: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 285 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 2 medium peeled and diced carrots, 2 chopped celery stalks, and 1 minced yellow onion. Sauté for 5 minutes until vegetables soften and onions turn translucent.
  2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning.
  3. Step 3: Stir in 1 (15-oz) can rinsed cannellini beans and 2 cups low-sodium vegetable broth. Bring to a gentle simmer and cook for 10 minutes.
  4. Step 4: Stir in 1 cup frozen peas and cook for 3 minutes until peas are bright green and heated through.
  5. Step 5: Remove from heat and stir in 2 tbsp chopped fresh dill, 1 tsp lemon zest, and 1 tbsp lemon juice. Taste and adjust seasoning with salt and pepper.

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Frequently asked questions

How long does One-Pot Lemon-Dill White Bean and Vegetable Stew take to make?

Total time is about 35 minutes (15 min prep + 20 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-Dill 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-Pot Lemon-Dill 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-Pot Lemon-Dill 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.

Is One-Pot Lemon-Dill White Bean and Vegetable Stew vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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