Rosemary-Infused White Bean and Vegetable Stew
A comforting, slow-simmered stew featuring tender white beans and seasonal vegetables, elevated with fresh rosemary and garlic. This mediterranean-inspired soups ready in about 50 minutes pairs Chopped carrots, Chopped celery, Diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 345 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 (15 oz) can White beans, drained and rinsed
- 1 cup Chopped carrots
- 1/2 cup Chopped celery
- 1/2 cup Diced yellow onion
- 2 cloves Minced garlic
- 2 tbsp Chopped fresh rosemary
- 3 cups Vegetable broth
- 3 tbsp Chopped fresh parsley
- 2 tbsp Olive oil
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1/2 cup diced yellow onion and 1/2 cup chopped celery, stirring for 3 minutes until softened but not browned.
- Step 2: Add 2 minced garlic cloves and 2 tbsp chopped fresh rosemary, sautéing for 1 minute until fragrant.
- Step 3: Stir in 1 (15 oz) can drained white beans, 1 cup chopped carrots, 3 cups vegetable broth, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer and cook uncovered for 30 minutes, stirring occasionally.
- Step 4: Remove from heat and stir in 3 tbsp chopped fresh parsley. Let stand for 5 minutes before serving to allow flavors to meld.
Frequently asked questions
How long does Rosemary-Infused White Bean and Vegetable Stew take to make?
Total time is about 50 minutes (15 min prep + 35 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 Rosemary-Infused White Bean and Vegetable Stew?
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 chopped carrots from drying out.
Can I substitute ingredients in Rosemary-Infused White Bean and Vegetable Stew?
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 Rosemary-Infused White Bean and Vegetable Stew 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 Rosemary-Infused White Bean and Vegetable Stew?
Mediterranean soups 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
- ★★★★★
The rosemary-infused aroma is divine. Perfect for cold evenings.
- ★★★★★
This stew was a hit at my family dinner! The rosemary really made it special.
- ★★★★☆
Loved it! Simple and delicious.
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