One-Pot White Bean and Spring Vegetable Stew with Lemon Zest
A vibrant, one-pot stew featuring tender white beans and seasonal vegetables in a bright lemon-herb broth, perfect for weeknight dinners. This mediterranean-inspired vegetarian ready in about 40 minutes pairs (15 oz), rinsed and drained white beans, medium, diced onion, minced garlic 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), rinsed and drained white beans
- 2 cups (asparagus, peas, baby carrots) mixed spring vegetables
- 1 medium, diced onion
- 2 cloves, minced garlic
- 1/4 cup olive oil
- 1 cup vegetable broth
- 1, zested and juiced lemon
- 1/2 cup, chopped fresh dill
Instructions
- Step 1: Heat 1/4 cup olive oil in a large pot over medium heat until shimmering. Add 1 medium diced onion and 2 minced garlic cloves, cooking for 3-4 minutes until the onion is translucent and garlic is fragrant, stirring constantly.
- Step 2: Stir in 15 oz rinsed white beans and 2 cups mixed spring vegetables, coating them in oil. Pour in 1 cup vegetable broth, bring to a gentle simmer, and cover.
- Step 3: Reduce heat to low and cook covered for 15 minutes until vegetables are tender, stirring once halfway through.
- Step 4: Remove lid, stir in 1 lemon's zest and juice along with 1/2 cup chopped fresh dill. Season with salt and pepper to taste, cooking uncovered for 2 minutes until dill wilts and lemon aroma intensifies.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot White Bean and Spring Vegetable Stew with Lemon Zest take to make?
Total time is about 40 minutes (15 min prep + 25 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 White Bean and Spring Vegetable Stew with Lemon Zest?
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 medium, diced onion from drying out.
Can I substitute ingredients in One-Pot White Bean and Spring Vegetable Stew with Lemon Zest?
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 White Bean and Spring Vegetable Stew with Lemon Zest 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.
What goes well with One-Pot White Bean and Spring Vegetable Stew with Lemon Zest?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
