Slow-Simmered Vegetable and White Bean Stew with Thyme

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

A nourishing stew featuring white beans and seasonal vegetables simmered in herb-infused broth until deeply flavorful. This mediterranean-inspired soups (vegetarian) ready in about 60 minutes pairs (15 oz) white beans, medium carrots, stalks celery 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 can (15 oz) white beans
• 3 medium carrots
• 2 stalks celery
• 1 large onion
• 3 cloves garlic
• 4 cups vegetable broth
• 1 tsp dried thyme
• 2 bay leaves
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp lemon zest
• 2 tbsp fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large chopped onion and 3 minced garlic cloves, cook for 3 minutes until softened.
2. Step 2: Add 3 medium diced carrots and 2 diced celery stalks, cook for 5 minutes until slightly softened.
3. Step 3: Stir in 1 can (15 oz) drained and rinsed white beans, 4 cups vegetable broth, 1 tsp dried thyme, 2 bay leaves, 1 tsp salt, and 1/2 tsp black pepper.
4. Step 4: Bring to a simmer, reduce heat to low, cover, and cook for 45 minutes until vegetables are tender.
5. Step 5: Remove bay leaves, stir in 1 tsp lemon zest and 2 tbsp chopped fresh parsley, then serve.