Slow Cooker White Bean and Spring Vegetable Stew

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A comforting one-pot stew simmered with fresh seasonal vegetables and cannellini beans, perfect for a weeknight dinner that requires minimal effort. This American-inspired slow-cooker recipe, ready in about 375 minutes, pairs cannellini beans, chicken broth, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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

• 2 cups cannellini beans
• 4 cups chicken broth
• 1 cup carrots
• 1/2 cup celery
• 1/2 cup onion
• 2 cloves garlic
• 1 tablespoon fresh rosemary
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Step 1: In a slow cooker, combine 2 cups cooked cannellini beans, 4 cups chicken broth, 1 cup diced carrots, 1/2 cup diced celery, 1/2 cup diced onion, 2 minced garlic cloves, 1 tablespoon chopped fresh rosemary, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine.
2. Step 2: Cover and cook on low for 6 hours until vegetables are tender and flavors meld.
3. Step 3: Remove the lid and let sit for 10 minutes before serving to allow flavors to settle.