One-Pot Rustic Tomato and White Bean Stew
A hearty, comforting stew combining creamy white beans with fresh tomatoes and aromatic herbs, simmered to perfection in one pot. This mediterranean-inspired soups (vegetarian) ready in about 55 minutes pairs extra virgin olive oil, medium, diced yellow onion, large, diced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 6, 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
- 3 tbsp extra virgin olive oil
- 1 medium, diced yellow onion
- 1 large, diced carrot
- 2, diced celery stalk
- 4, minced garlic cloves
- 28 oz canned diced tomatoes
- 2 cups cooked white beans (cannellini or navy)
- 3 cups vegetable broth
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 bay leaf
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh parsley
- 1 tbsp lemon juice
Instructions
- Step 1: Heat 3 tbsp extra virgin olive oil in a large heavy-bottomed pot over medium heat. Add 1 medium diced yellow onion, 1 large diced carrot, and 2 diced celery stalks. Sauté for 7 minutes until vegetables soften and the onion becomes translucent.
- Step 2: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant, taking care not to brown the garlic.
- Step 3: Add 28 oz canned diced tomatoes with their juices, 2 cups cooked white beans, and 3 cups vegetable broth. Stir in 1 tsp dried thyme, 1/2 tsp dried rosemary, 1 bay leaf, 1 1/2 tsp salt, and 1/2 tsp black pepper.
- Step 4: Bring the mixture to a gentle boil, then reduce heat to low and let simmer uncovered for 30 minutes until the stew thickens and the flavors meld.
- Step 5: Remove the bay leaf, stir in 2 tbsp chopped fresh parsley and 1 tbsp lemon juice for brightness. Adjust seasoning with salt and pepper if needed before serving.
Frequently asked questions
How long does One-Pot Rustic Tomato and White Bean Stew take to make?
Total time is about 55 minutes (15 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 Rustic 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 extra virgin olive oil from drying out.
Can I substitute ingredients in One-Pot Rustic 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 Rustic Tomato and White Bean Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Rustic Tomato and White Bean 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.
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