Pantry-Style Tomato and White Bean Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A hearty, rustic stew made with pantry staples that transforms simple ingredients into a deeply flavorful meal. This mediterranean-inspired one pot (vegetarian) ready in about 45 minutes pairs (14 oz) diced tomatoes, (15 oz), drained and rinsed white beans, medium, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Ingredients

• 1 can (14 oz) diced tomatoes
• 1 can (15 oz), drained and rinsed white beans
• 1 medium, finely chopped onion
• 3 cloves, minced garlic
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• 2 cups chicken broth
• 2 cups, chopped kale
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium finely chopped onion and cook for 5 minutes until translucent and softened.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning.
3. Step 3: Stir in 1 can (14 oz) diced tomatoes, 1 can (15 oz) drained white beans, 1 tsp dried oregano, 1 tsp dried basil, and 2 cups chicken broth. Bring to a gentle simmer and cook for 15 minutes.
4. Step 4: Add 2 cups chopped kale, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer uncovered for 10 minutes until kale is tender and flavors meld.