One-Pot Mediterranean White Bean and Vegetable Stew

A comforting stew made with white beans, tomatoes, and seasonal vegetables simmered in a fragrant herb broth.

Cuisine: Mediterranean

Category: One Pot

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 1 can (15 oz), drained and rinsed cannellini beans
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 2 medium, diced into 1/2-inch cubes carrots
• 2 stalks, diced into 1/2-inch cubes celery
• 1, diced into 1/2-inch cubes yellow onion
• 3 cloves, minced garlic
• 1 tablespoon dried oregano
• 1/2 teaspoon red pepper flakes
• 2 tablespoons olive oil
• 1/4 cup, chopped fresh parsley
• to taste salt

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 2 medium carrots diced into 1/2-inch cubes, 2 stalks celery diced into 1/2-inch cubes, and 1 yellow onion diced into 1/2-inch cubes, and cook for 5-7 minutes until softened and slightly golden, stirring occasionally.
2. Step 2: Add 3 cloves garlic, minced, and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 tablespoon dried oregano and 1/2 teaspoon red pepper flakes, then pour in 4 cups vegetable broth and 1 can (14 oz) diced tomatoes (with juice), and bring to a simmer.
4. Step 4: Add 1 can (15 oz) cannellini beans, drained and rinsed, and cook for 15 minutes to allow flavors to meld.
5. Step 5: Season with salt and pepper to taste, then stir in 1/4 cup fresh parsley, chopped, and serve.