Slow-Cooked White Bean and Rosemary Stew
A deeply savory stew simmered with creamy white beans and aromatic rosemary, perfect for chilly evenings with minimal effort. This mediterranean-inspired slow cooker ready in about 380 minutes pairs (drained and rinsed) white beans, vegetable broth, small (finely diced) onion 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.
Ingredients
- 15 oz (drained and rinsed) white beans
- 4 cups vegetable broth
- 1 small (finely diced) onion
- 2 cloves (minced) garlic
- 1 tbsp (chopped) fresh rosemary
- 1 tsp olive oil
- 1 cup (chopped) carrots
- 1 cup (chopped) celery
- 1 cup (chopped) kale
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Combine 15 oz drained white beans, 4 cups vegetable broth, 1 small diced onion, 2 minced garlic cloves, 1 tbsp chopped fresh rosemary, and 1 tsp olive oil in a slow cooker.
- Step 2: Season with 1/2 tsp salt and 1/4 tsp black pepper, then stir to blend thoroughly.
- Step 3: Cover and cook on low for 6-7 hours until beans are tender and flavors are integrated.
- Step 4: Stir in 1 cup chopped carrots, 1 cup chopped celery, and 1 cup chopped kale during the final 60 minutes of cooking.
- Step 5: Continue cooking for 1 more hour until vegetables are fork-tender and the stew has thickened slightly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked White Bean and Rosemary Stew take to make?
Total time is about 380 minutes (20 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 White Bean and Rosemary 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 vegetable broth from drying out.
Can I substitute ingredients in Slow-Cooked White Bean and Rosemary 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 White Bean and Rosemary 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.
What goes well with Slow-Cooked White Bean and Rosemary Stew?
Mediterranean slow cooker 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
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★☆☆
Okay for a quick meal. I've had better slow cooker dishes though.
