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-inspired one-pot recipe, ready in about 45 minutes, pairs olive oil, onion, 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

• 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.