One-Pot Smoky Tomato and White Bean Stew

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

This Mediterranean-inspired one-pot recipe (vegetarian), ready in about 40 minutes, pairs olive oil, onion, garlic 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

• 1 tbsp olive oil
• 1 medium onion
• 2 cloves garlic
• 1 red bell pepper
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 (14 oz) can diced tomatoes
• 1 (15 oz) can white beans
• 2 cups vegetable broth
• 1 cup kale
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 medium diced onion and cook for 5 minutes until softened and translucent.
2. Step 2: Add 2 minced garlic cloves, 1 diced red bell pepper, 1 teaspoon smoked paprika, and 1/2 teaspoon dried oregano. Cook for 2 minutes until fragrant and vegetables are tender.
3. Step 3: Stir in 1 (14 oz) can diced tomatoes, 1 (15 oz) can drained and rinsed white beans, and 2 cups vegetable broth. Bring to a simmer.
4. Step 4: Reduce heat to low, cover, and simmer for 20 minutes to meld flavors.
5. Step 5: Stir in 1 cup chopped kale and cook for 5 minutes until tender. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.