One-Pot Tomato and White Bean Stew with Rosemary

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A deeply flavorful, slow-simmered stew featuring plump white beans and ripe tomatoes, enhanced with aromatic rosemary for a comforting, nourishing dish. This Mediterranean one-pot recipe, ready in about 45 minutes, pairs olive oil, onion, and carrots for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 tablespoon olive oil
• 1/2 cup onion
• 1/2 cup carrots
• 1/2 cup celery
• 2 cloves garlic
• 14 ounces diced tomatoes
• 15 ounces white beans
• 2 cups vegetable broth
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1/2 cup diced onion, 1/2 cup diced carrots, and 1/2 cup diced celery. Sauté for 5 minutes until softened, then add 2 minced garlic cloves and cook for 1 minute until fragrant.
2. Step 2: Stir in 14 ounces diced tomatoes, 15 ounces drained white beans, 2 cups vegetable broth, 1/2 teaspoon dried rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Step 3: Bring to a gentle simmer, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally, until flavors meld and vegetables are tender.
4. Step 4: Remove from heat and let rest for 5 minutes before serving.