Rustic Regional Bean and Tomato Stew
A hearty bean stew simmered with ripe tomatoes and regional herbs, perfect for a warming vegetarian main or side. This mediterranean-inspired vegetarian (vegetarian) ready in about 45 minutes pairs olive oil, medium, diced yellow onion, large, diced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 cups cannellini beans (canned, drained and rinsed)
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 1 large, diced carrot
- 1, diced celery stalk
- 3, minced garlic cloves
- 14 oz canned diced tomatoes
- 2 cups vegetable broth
- 1 tsp dried oregano
- 6 leaves, chopped fresh basil leaves
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp (optional) red pepper flakes
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add 1 diced medium yellow onion, 1 diced large carrot, and 1 diced celery stalk. Sauté for 7-8 minutes until vegetables are softened and fragrant.
- Step 2: Add 3 minced garlic cloves and 1 tsp dried oregano to the pot, cooking for 1 minute until fragrant but not browned.
- Step 3: Stir in 2 cups drained and rinsed cannellini beans, 14 oz canned diced tomatoes with juices, and 2 cups vegetable broth. Bring the mixture to a boil, then reduce heat and simmer uncovered for 20 minutes until stew thickens slightly.
- Step 4: Season with 3/4 tsp salt, 1/2 tsp black pepper, 1/4 tsp red pepper flakes (if using), and 6 chopped fresh basil leaves. Simmer for an additional 5 minutes to meld flavors before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rustic Regional Bean and Tomato Stew 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 Rustic Regional Bean and Tomato 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 olive oil from drying out.
Can I substitute ingredients in Rustic Regional Bean and Tomato 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 Rustic Regional Bean and Tomato 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.
Is Rustic Regional Bean and Tomato Stew 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.
