One-Pot Tomato and Bean Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A hearty and comforting stew made with tomatoes, cannellini beans, and aromatic vegetables, simmered to perfection in one pot. This italian-inspired one pot ready in about 45 minutes pairs medium, diced onion, minced garlic, medium, diced carrot 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 medium, diced onion
• 3 cloves, minced garlic
• 1 medium, diced carrot
• 2 stalks, diced celery
• 1 can (14 oz), diced canned tomatoes
• 1 can (15 oz), drained and rinsed cannellini beans
• 2 tbsp tomato paste
• 1.5 cups vegetable broth
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion, 3 minced garlic cloves, 1 diced medium carrot, and 2 diced celery stalks. Cook, stirring frequently, for 5-7 minutes until softened and fragrant.
2. Step 2: Stir in 2 tbsp tomato paste and cook for 1 minute until darkened in color. Add 1 can (14 oz) diced tomatoes, 1 can (15 oz) drained cannellini beans, 1.5 cups vegetable broth, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer.
3. Step 3: Reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until vegetables are tender and flavors meld.