One-Pot White Bean and Rosemary Stew

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A hearty, aromatic stew simmered with cannellini beans, fresh rosemary, and seasonal vegetables, perfect for a comforting weeknight dinner. This Mediterranean-inspired vegetarian recipe, ready in about 55 minutes, pairs cannellini beans, carrots, celery 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

• 1 can, 15 oz, drained and rinsed cannellini beans
• 2 medium, diced into 1/2-inch cubes carrots
• 2 stalks, diced into 1/2-inch cubes celery
• 1 medium, finely chopped yellow onion
• 3 cloves, minced garlic
• 2 tsp chopped fresh rosemary
• 4 cups vegetable broth
• 1 tsp dried thyme
• 2 cups, chopped kale
• 2 tbsp olive oil

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Add 1 medium chopped yellow onion and cook for 3 minutes until translucent.
2. Step 2: Add 2 medium diced carrots, 2 diced celery stalks, and 3 minced garlic cloves. Sauté for 5 minutes until vegetables are tender.
3. Step 3: Stir in 1 can (15 oz) drained cannellini beans, 4 cups vegetable broth, 2 tsp chopped fresh rosemary, and 1 tsp dried thyme. Bring to a gentle simmer and cook for 20 minutes.
4. Step 4: Add 2 cups chopped kale and continue simmering for 10 minutes until kale is wilted and tender.