One-Pot Roasted Tomato and White Bean Stew
A deeply savory vegetarian stew with sun-ripened tomatoes, creamy cannellini beans, and a hint of smoked paprika. This mediterranean-inspired one pot (vegetarian, gluten-free) ready in about 50 minutes pairs (14.5 oz) diced tomatoes, (15 oz), drained cannellini beans, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz), drained cannellini beans
- 1 cup diced yellow onion
- 4 garlic cloves
- 1 tsp smoked paprika
- 2 cups chicken broth
- 1 tsp dried oregano
- 2 tbsp chopped fresh basil
- 1 tbsp olive oil
- 1/4 tsp salt
Instructions
- Step 1: Heat olive oil in a large Dutch oven over medium heat. Add diced onion and cook for 5 minutes until translucent, stirring occasionally.
- Step 2: Add minced garlic and smoked paprika, stirring for 1 minute until aromatic without browning.
- Step 3: Pour in diced tomatoes with their juice, drained cannellini beans, chicken broth, dried oregano, and 1/4 tsp salt. Bring to a gentle simmer and cook uncovered for 15 minutes.
- Step 4: Reduce heat to low, cover, and simmer for 20 minutes until flavors meld and tomatoes break down slightly.
- Step 5: Stir in fresh basil and adjust salt to taste. Serve hot with crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Roasted Tomato and White Bean Stew take to make?
Total time is about 50 minutes (10 min prep + 40 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 Roasted Tomato and 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 (14.5 oz) diced tomatoes from drying out.
Can I substitute ingredients in One-Pot Roasted Tomato and 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 Roasted Tomato and 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 Roasted Tomato and White Bean 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.
What others are saying
- ★★★★★
This was a hit with the whole family! Easy to make and so flavorful.
- ★★★★★
Perfect for a weeknight dinner. My kids even ate the beans!
- ★★★★★
Roasted tomatoes really brought out the flavor. Will make again!
