One-Pot Lemon-Garlic White Bean and Vegetable Stew
A comforting, one-pot stew featuring cannellini beans and seasonal vegetables in a bright lemon-garlic broth. This mediterranean-inspired one pot (vegetarian) ready in about 40 minutes pairs olive oil, minced garlic, halved cherry tomatoes 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
- 3 cloves, minced garlic
- 1 medium, diced into 1/2-inch cubes zucchini
- 1 medium, peeled and diced into 1/2-inch cubes carrot
- 1 cup, halved cherry tomatoes
- 1 can (15 oz), rinsed and drained cannellini beans
- 4 cups vegetable broth
- 1/2 tsp dried oregano
- 1/4 cup lemon juice
- 1/2 cup, chopped fresh parsley
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 3 cloves minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent browning.
- Step 2: Add 1 medium diced zucchini, 1 medium diced carrot, and 1 cup halved cherry tomatoes. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
- Step 3: Pour in 4 cups vegetable broth, add 1 can (15 oz) rinsed cannellini beans, 1/2 tsp dried oregano, and salt and pepper to taste. Bring to a gentle simmer and cook for 10 minutes.
- Step 4: Stir in 1/4 cup lemon juice and 1/2 cup chopped parsley. Simmer for 2 more minutes until flavors meld. Adjust seasoning and serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Lemon-Garlic White Bean and Vegetable Stew take to make?
Total time is about 40 minutes (15 min prep + 25 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-Garlic 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-Garlic 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-Garlic 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-Garlic White Bean and Vegetable 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
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★☆☆
Okay for a quick meal. I've had better one pot dishes though.
