Slow-Cooked Vegetable and Bean Stew with Herbs
A deeply flavorful, one-pot stew simmered with garden vegetables and beans, perfect for sharing during quiet gatherings. This american-inspired soups ready in about 75 minutes pairs carrots, celery, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, 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 diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 3 cloves minced garlic
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz), drained and rinsed cannellini beans
- 4 cups low-sodium vegetable broth
- 1 tsp dried thyme
- 1 bay leaf
- 2 cups chopped kale
- 2 tbsp olive oil
- to taste salt
- to taste pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Add 1 cup diced onion and 1 cup diced celery, cooking for 5 minutes until softened and translucent.
- Step 2: Add 3 cloves minced garlic and 2 cups diced carrots, stirring for 2 minutes until fragrant.
- Step 3: Stir in 1 can (14 oz) diced tomatoes, 1 can (15 oz) cannellini beans, 4 cups low-sodium vegetable broth, 1 tsp dried thyme, and 1 bay leaf. Bring to a gentle simmer, then reduce heat to low.
- Step 4: Cover and simmer for 45 minutes, stirring occasionally, until vegetables are tender.
- Step 5: Stir in 2 cups chopped kale and cook for 10 minutes more until kale is wilted and tender.
- Step 6: Remove bay leaf and season with salt and pepper to taste.
Frequently asked questions
How long does Slow-Cooked Vegetable and Bean Stew with Herbs take to make?
Total time is about 75 minutes (15 min prep + 60 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 Vegetable and Bean Stew with Herbs?
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 carrots from drying out.
Can I substitute ingredients in Slow-Cooked Vegetable and Bean Stew with Herbs?
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 Vegetable and Bean Stew with Herbs for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Vegetable and Bean Stew with Herbs?
American soups 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.
What others are saying
- ★★★★★
My family devoured this stew! Perfect for a chilly evening.
- ★★★★☆
Tasted great, but the carrots took longer than expected to soften.
- ★★★★☆
This recipe is a keeper. The herbs really brightened the dish.
