Slow-Simmered Vegetable and White Bean Stew
A comforting, nutrient-packed stew simmered with seasonal vegetables and cannellini beans, perfect for chilly evenings. This american-inspired soups (vegetarian) ready in about 65 minutes pairs olive oil, large, diced onion, peeled and diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 tbsp olive oil
- 1 large, diced onion
- 2, peeled and diced carrots
- 2 stalks, diced celery
- 1, peeled and diced potato
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz), drained and rinsed cannellini beans
- 4 cups vegetable broth
- 1 bay leaf
- 1 tsp dried thyme
- 2 cups, chopped kale
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks, and cook for 5 minutes until softened, stirring occasionally.
- Step 2: Add 1 diced potato and 1 can (14 oz) diced tomatoes (with juice), and stir to combine. Bring to a gentle simmer.
- Step 3: Add 1 can (15 oz) drained and rinsed cannellini beans, 4 cups vegetable broth, 1 bay leaf, and 1 tsp dried thyme. Season with salt and pepper to taste. Simmer uncovered for 25 minutes.
- Step 4: Stir in 2 cups chopped kale and continue to simmer for 10 minutes until the vegetables are tender and flavors meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Vegetable and White Bean Stew take to make?
Total time is about 65 minutes (20 min prep + 45 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 Vegetable 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 Vegetable 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 Vegetable and White Bean 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.
Is Slow-Simmered Vegetable 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
- ★★★★★
The slow simmer made the vegetables so tender. A great recipe.
- ★★★★★
Loved it! The stew was perfect for a cold evening.
- ★★★★☆
Cooked for my family, they loved it. Took longer than expected, but worth it.
