Slow-Cooked Spring Vegetable & White Bean Stew

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

A comforting, herb-infused stew featuring seasonal vegetables and protein-rich white beans, simmered to perfection for an effortless weeknight meal. This american-inspired slow cooker (vegetarian) ready in about 375 minutes pairs olive oil, yellow onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

★ 4.2 (12 ratings) Prep: 15 min Cook: 360 min Serves 4 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large skillet over medium heat, heat 1 tbsp olive oil and cook 1 large diced yellow onion, 2 diced carrots, and 2 diced celery stalks for 5 minutes until softened, stirring occasionally.
  2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant, then stir in 1 (15 oz) can diced tomatoes, 1 (15 oz) can drained and rinsed white beans, 4 cups vegetable broth, 1 tsp dried thyme, and 1 bay leaf.
  3. Step 3: Transfer mixture to a slow cooker, cover, and cook on low for 6 hours or high for 3 hours until vegetables are tender.
  4. Step 4: Stir in 2 cups chopped kale and cook on high for 30 minutes until kale is wilted.
  5. Step 5: Remove bay leaf, season with salt and pepper to taste, and serve topped with 1/4 cup grated Parmesan cheese if desired.

Frequently asked questions

How long does Slow-Cooked Spring Vegetable & White Bean Stew take to make?

Total time is about 375 minutes (15 min prep + 360 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 Spring Vegetable & White Bean 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 Slow-Cooked Spring Vegetable & White Bean 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 Slow-Cooked Spring Vegetable & White Bean 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 Slow-Cooked Spring Vegetable & White Bean 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.

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