One-Pot Roasted Tomato and Cannellini Bean Stew

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A hearty vegetarian stew featuring slow-roasted tomatoes and creamy cannellini beans, infused with garlic and herbs for a comforting meal. This Mediterranean-inspired vegetarian recipe, ready in about 45 minutes, pairs cherry tomatoes, cannellini beans (cooked), olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 cups cherry tomatoes
• 1 cup cannellini beans (cooked)
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 tsp dried thyme
• 1 cup vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh basil leaves, chopped

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 cups cherry tomatoes with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 25 minutes until tomatoes are soft and slightly caramelized.
2. Step 2: While tomatoes roast, heat 1 tbsp olive oil in a medium pot over medium heat. Add 4 minced garlic cloves and 1 tsp dried thyme, sauté for 1-2 minutes until fragrant but not browned.
3. Step 3: Add the roasted tomatoes, 1 cup cooked cannellini beans, and 1 cup vegetable broth to the pot. Stir in 1/2 tsp salt and 1/2 tsp black pepper. Simmer over low heat for 10 minutes until flavors meld and stew thickens slightly.
4. Step 4: Remove from heat and stir in 1/4 cup chopped fresh basil leaves. Serve warm with crusty bread or over rice.