One-Pot White Bean and Vegetable Stew with Lemon Zest
A deeply savory stew featuring cannellini beans, seasonal vegetables, and bright lemon notes, ready in under 40 minutes with minimal cleanup. This mediterranean-inspired one pot (vegetarian) ready in about 45 minutes pairs tablespoons olive oil, medium, diced yellow onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 cloves, minced garlic
- 1 medium, diced carrot
- 1 stalk, diced celery
- 1 (15 ounce) can, drained and rinsed cannellini beans
- 1 (14 ounce) can, undrained diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup, chopped kale
- 1, zested and juiced (1 tablespoon zest, 2 tablespoons juice) lemon
- to taste salt
- to taste black pepper
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 diced yellow onion and cook for 5 minutes until translucent, stirring occasionally.
- Step 2: Add 2 minced garlic cloves and 1 diced carrot, cook for 2 minutes until fragrant, stirring constantly.
- Step 3: Stir in 1 diced celery stalk, 1 (15 ounce) can drained and rinsed cannellini beans, 1 (14 ounce) can undrained diced tomatoes, 4 cups vegetable broth, 1 teaspoon dried thyme, and 1 bay leaf. Bring to a simmer and cook for 15 minutes.
- Step 4: Stir in 1 cup chopped kale and cook for 5 minutes until tender.
- Step 5: Stir in 1 tablespoon lemon zest and 2 tablespoons lemon juice. Season with salt and black pepper to taste, then serve.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot White Bean and Vegetable Stew with Lemon Zest take to make?
Total time is about 45 minutes (15 min prep + 30 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 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 tablespoons olive oil from drying out.
Can I substitute ingredients in One-Pot White Bean and 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 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.
Is One-Pot White Bean and Vegetable Stew with Lemon Zest 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
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
