Slow-Cooked Garden Vegetable Stew with White Beans

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty stew simmered with garden-fresh vegetables and white beans, delivering deep flavor and comforting warmth. This mediterranean-inspired one pot ready in about 50 minutes pairs medium, peeled and diced carrots, stalks, diced celery, medium, diced 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 2 diced carrots, 2 diced celery stalks, and 1 diced onion; cook for 8-10 minutes until softened and golden at the edges.
  2. Step 2: Stir in 2 tbsp tomato paste and cook for 1 minute until fragrant, then add 1 can drained white beans, 4 cups vegetable broth, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
  3. Step 3: Bring to a simmer, reduce heat to low, cover, and cook for 25 minutes, stirring occasionally.
  4. Step 4: Add 1 diced zucchini and 2 tbsp chopped parsley; cook for 10 minutes more until zucchini is tender but not mushy.

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Frequently asked questions

How long does Slow-Cooked Garden Vegetable Stew with White Beans 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 Slow-Cooked Garden Vegetable Stew with White Beans?

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 stalks, diced celery from drying out.

Can I substitute ingredients in Slow-Cooked Garden Vegetable Stew with White Beans?

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 Slow-Cooked Garden Vegetable Stew with White Beans 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 Slow-Cooked Garden Vegetable Stew with White Beans?

Mediterranean one pot 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.

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