Slow-Simmered Tomato and White Bean Ragù with Rosemary

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

A rustic, slow-simmered ragù featuring tender white beans and rich tomato sauce infused with fresh rosemary for a comforting, hearty meal. This Mediterranean-inspired vegetarian recipe, ready in about 50 minutes, pairs extra virgin olive oil, yellow onion, garlic cloves 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

• 3 tbsp extra virgin olive oil
• 1 medium, finely diced yellow onion
• 4 cloves, minced garlic cloves
• 1 medium, finely diced carrot
• 1 stalk, finely diced celery stalk
• 28 oz (1 can) canned crushed tomatoes
• 2 cups cooked white beans (cannellini or navy)
• 2 sprigs fresh rosemary sprigs
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1 cup vegetable broth
• 1 1/2 tsp, divided salt
• 1/2 tsp, freshly ground black pepper
• 1 tsp, finely grated lemon zest
• 2 tbsp, chopped (for garnish) fresh parsley

Instructions

1. Step 1: Heat 3 tbsp extra virgin olive oil in a large deep skillet over medium heat. Add 1 medium finely diced yellow onion, 1 medium finely diced carrot, and 1 finely diced celery stalk. Sauté for 6-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent and fragrant.
2. Step 2: Stir in 4 minced garlic cloves, 1 tsp dried oregano, and 1/4 tsp red pepper flakes. Cook for 1 minute more until the garlic is fragrant but not browned.
3. Step 3: Pour in 28 oz canned crushed tomatoes and 1 cup vegetable broth, stirring to combine. Add 2 sprigs fresh rosemary and season with 1 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer over medium-low heat.
4. Step 4: Reduce heat to low and let the sauce simmer uncovered for 25 minutes, stirring occasionally, until it thickens and deepens in color.
5. Step 5: Remove the rosemary sprigs, then gently fold in 2 cups cooked white beans. Season with the remaining 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp finely grated lemon zest to brighten the flavors. Simmer for 5 more minutes to heat the beans through.
6. Step 6: Taste and adjust seasoning if needed. Serve the ragù warm, garnished with 2 tbsp chopped fresh parsley, alongside crusty bread or over polenta for a satisfying meal.