Slow-Simmered Tomato and White Bean Stew
A deeply flavorful, comforting stew simmered with tomatoes, cannellini beans, and aromatic vegetables. Perfect for chilly evenings with its hearty texture and fresh herb finish. This american-inspired soups (vegetarian) ready in about 55 minutes pairs olive oil, large, diced yellow onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 tbsp olive oil
- 1 large, diced yellow onion
- 2 cloves, minced garlic
- 1, diced carrot
- 1 stalk, diced celery
- 28 oz can crushed tomatoes
- 15 oz can, drained and rinsed white beans
- 4 cups vegetable broth
- 1 tsp dried oregano
- 1 bay leaf
- 2 cups, stems removed kale
- 1/4 cup, chopped fresh parsley
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion and cook for 5 minutes until translucent, stirring occasionally.
- Step 2: Add 2 minced garlic cloves, 1 diced carrot, and 1 diced celery stalk. Sauté for 3 minutes until fragrant and vegetables soften.
- Step 3: Stir in 28 oz crushed tomatoes, 15 oz drained white beans, 4 cups vegetable broth, 1 tsp dried oregano, and 1 bay leaf. Bring to a gentle simmer.
- Step 4: Reduce heat to low, cover, and simmer for 30 minutes to meld flavors. Season with salt and pepper to taste.
- Step 5: Discard the bay leaf, stir in 2 cups chopped kale, and cook uncovered for 10 minutes until kale is tender.
- Step 6: Remove from heat and stir in 1/4 cup chopped fresh parsley. Serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Tomato and White Bean Stew take to make?
Total time is about 55 minutes (15 min prep + 40 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-Simmered Tomato and White Bean 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 olive oil from drying out.
Can I substitute ingredients in Slow-Simmered Tomato and White Bean 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-Simmered Tomato and White Bean Stew 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.
Is Slow-Simmered Tomato and White Bean Stew vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
