Slow-Cooked Tomato and Herb Bean Stew
A comforting one-pot stew simmered with cannellini beans, fresh tomatoes, and aromatic herbs for a satisfying meal. This american-inspired one pot (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.
Ingredients
- 1 can (15 oz) cannellini beans
- 1 can (14.5 oz) diced tomatoes
- 1 small, finely chopped onion
- 2 cloves, minced garlic
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 bay leaf
- 2 cups vegetable broth
- to taste salt
- to taste pepper
- 1/4 cup, chopped fresh parsley
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant, being careful not to brown.
- 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.
- 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.
- Step 5: Discard bay leaf, stir in 1/4 cup chopped fresh parsley, and adjust seasoning before serving.
Frequently asked questions
How long does Slow-Cooked Tomato and Herb Bean Stew take to make?
Total time is about 60 minutes (15 min prep + 45 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 Tomato and Herb 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 cannellini beans from drying out.
Can I substitute ingredients in Slow-Cooked Tomato and Herb 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 Tomato and Herb 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 Tomato and Herb 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.
What others are saying
- ★★★★★
My family devoured this. Easy one-pot meal that's healthy and delicious.
- ★★★★★
Perfect for a cold evening, the beans were tender and the herbs gave it a fresh taste.
- ★★★★☆
Tasted great, but I thought it was a bit bland so I added extra salt and a pinch of red pepper flakes.
