Slow-Simmered Vegetable and White Bean Stew with Rosemary

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A deeply flavored stew simmered with cannellini beans, seasonal vegetables, and rosemary for comforting warmth. This mediterranean-inspired vegetarian (vegetarian) ready in about 60 minutes pairs olive oil, large, diced onion, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Ingredients

• 2 tbsp olive oil
• 1 large, diced onion
• 2, diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1 (15 oz) can, drained cannellini beans
• 1 (14.5 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 tbsp, chopped fresh rosemary
• 1/2 tsp dried thyme
• 2 cups (zucchini, bell peppers, cherry tomatoes), cut into bite-sized pieces mixed vegetables
• to taste salt
• to taste black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Cook for 5 minutes until vegetables soften, stirring occasionally.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 (15 oz) can drained cannellini beans, 1 (14.5 oz) can diced tomatoes, 4 cups vegetable broth, 1 tbsp chopped fresh rosemary, and 1/2 tsp dried thyme. Bring to a simmer.
4. Step 4: Reduce heat to low, cover, and simmer for 25 minutes to meld flavors.
5. Step 5: Add 2 cups mixed vegetables and cook uncovered for 12 minutes until vegetables are tender.
6. Step 6: Season with salt and black pepper to taste. Serve hot with crusty bread.