Slow-Cooked Tomato and Herb Bean Stew

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting one-pot stew simmered with cannellini beans, fresh tomatoes, and aromatic herbs for a satisfying meal. This American-inspired one-pot recipe (vegetarian), ready in about 60 minutes, pairs cannellini beans, diced tomatoes, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 45 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 small chopped onion and cook for 5 minutes until translucent, stirring occasionally.
  2. Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant, being careful not to brown.
  3. Step 3: Stir in 1 can (15 oz) drained cannellini beans, 1 can (14.5 oz) diced tomatoes, 1 tsp dried oregano, 1/2 tsp dried thyme, and 1 bay leaf. Pour in 2 cups vegetable broth and season with salt and pepper to taste.
  4. Step 4: Bring to a gentle simmer, then reduce heat to low. Cover and cook for 45 minutes, stirring occasionally, until flavors meld and stew thickens slightly.
  5. Step 5: Discard bay leaf, stir in 1/4 cup chopped fresh parsley, and adjust seasoning before serving.

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