One-Pot Vegetable and Bean Stew with Rosemary
A vibrant, nutrient-packed stew simmered with seasonal vegetables and cannellini beans, brightened by fresh rosemary. This mediterranean-inspired soups (vegetarian) ready in about 55 minutes pairs Olive oil, medium, diced Yellow onion, medium, diced Carrots 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
- 2 tbsp Olive oil
- 1 medium, diced Yellow onion
- 2 medium, diced Carrots
- 2, diced Celery stalks
- 3, minced Garlic cloves
- 1 can (15 oz), drained Cannellini beans
- 1 cup, halved Cherry tomatoes
- 2 cups Vegetable broth
- 1 tbsp, chopped Fresh rosemary
- 1 tsp, fresh Thyme
- 1/4 tsp Salt
- 1/8 tsp Black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat; add 1 medium diced yellow onion, 2 medium diced carrots, and 2 diced celery stalks; cook for 8 minutes until vegetables soften, stirring occasionally.
- Step 2: Add 3 minced garlic cloves; cook for 1 minute until fragrant, then stir in 1 can drained cannellini beans and 1 cup halved cherry tomatoes.
- Step 3: Pour in 2 cups vegetable broth, add 1 tbsp chopped rosemary, 1 tsp fresh thyme, 1/4 tsp salt, and 1/8 tsp black pepper; bring to a gentle simmer.
- Step 4: Reduce heat to low, cover, and simmer for 20 minutes until flavors meld and vegetables are tender.
- Step 5: Remove lid and simmer uncovered for 5 minutes to thicken slightly, stirring gently to prevent sticking.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Vegetable and Bean Stew with Rosemary take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Vegetable and Bean Stew with Rosemary?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in One-Pot Vegetable and Bean Stew with Rosemary?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Vegetable and Bean Stew with Rosemary for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pot Vegetable and Bean Stew with Rosemary vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
