Rainbow Vegetable and Bean Stew

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

A vibrant stew simmered with seasonal vegetables and beans, enhanced with fresh thyme and rosemary for a deeply comforting meal. This mediterranean-inspired soups (vegetarian, gluten-free) ready in about 60 minutes pairs olive oil, large, diced onion, peeled and diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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 large, diced onion
• 2, peeled and diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1, diced zucchini
• 1, diced red bell pepper
• 1 cup diced tomatoes
• 1 can (15 oz), drained and rinsed chickpeas
• 1 can (14 oz) vegetable broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 cups, chopped kale
• to taste salt
• to taste pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks; cook for 5-7 minutes until softened.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 diced zucchini, 1 diced red bell pepper, and 1 cup diced tomatoes; cook for 3 minutes.
4. Step 4: Add 1 can (15 oz) drained and rinsed chickpeas, 1 can (14 oz) vegetable broth, 1 tsp dried thyme, and 1 tsp dried rosemary; bring to a simmer.
5. Step 5: Cover and simmer for 20 minutes, then stir in 2 cups chopped kale and cook for 5 more minutes until kale is tender.
6. Step 6: Season with salt and pepper to taste.