One-Pot Tomato and White Bean Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A hearty, aromatic stew simmered with tomatoes, white beans, and fresh herbs, perfect for chilly evenings with minimal cleanup. This mediterranean-inspired one pot (vegetarian) ready in about 40 minutes pairs olive oil, medium, diced onion, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 tbsp olive oil
• 1 medium, diced onion
• 2, diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1 (28 oz) can diced tomatoes
• 1 (15 oz) can, drained and rinsed white beans
• 1/4 cup dry red wine
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups vegetable broth
• 2 cups, chopped kale

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion, 2 diced carrots, and 2 diced celery stalks, and cook for 5 minutes until softened.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Pour in 1 (28 oz) can diced tomatoes (with juice), 1 (15 oz) can drained and rinsed white beans, 1/4 cup dry red wine, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Step 4: Stir in 4 cups vegetable broth, bring to a simmer, then reduce heat to low and cover.
5. Step 5: Simmer for 20 minutes, then stir in 2 cups chopped kale and cook for 5 minutes until tender.