Slow Cooker White Bean and Spring Vegetable Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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.

Prep: 15 min Cook: 360 min Serves 4 American cuisine 250 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Slow Cooker White Bean and Spring Vegetable Stew take to make?

Total time is about 375 minutes (15 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 Cooker White Bean and Spring Vegetable 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 Cooker White Bean and Spring Vegetable 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 Cooker White Bean and Spring Vegetable 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 Cooker White Bean and Spring Vegetable Stew?

American 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.

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