Slow-Simmered Vegetable & Bean Stew
A deeply flavorful, hearty stew simmered for hours with seasonal vegetables, cannellini beans, and aromatic herbs for comforting warmth. This italian-inspired vegetarian ready in about 80 minutes pairs (15 oz each), drained cannellini beans, medium, sliced 1/4-inch thick carrots, stalks, sliced 1/4-inch thick celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 cans (15 oz each), drained cannellini beans
- 3 medium, sliced 1/4-inch thick carrots
- 2 stalks, sliced 1/4-inch thick celery
- 1 large, diced onion
- 4 cloves, minced garlic
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 3 cups chicken stock
- 4 oz, stems removed and chopped kale
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Add diced onion and sauté for 5 minutes until soft and golden. Add minced garlic and cook for 1 minute until fragrant.
- Step 2: Stir in 2 tbsp tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly and becomes aromatic.
- Step 3: Add sliced carrots, celery, and 1 tsp dried oregano; cook for 5 minutes until vegetables begin to soften.
- Step 4: Pour in 3 cups chicken stock and add drained cannellini beans, stirring to combine. Bring to a gentle simmer and cover.
- Step 5: Reduce heat to low and simmer for 45 minutes, stirring occasionally, until carrots are tender.
- Step 6: Stir in 4 oz chopped kale and remaining 1/2 tsp dried thyme. Simmer uncovered for 10 minutes until kale is wilted and tender.
- Step 7: Season with 1 tsp salt and 1/2 tsp black pepper, then serve hot with crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Vegetable & Bean Stew take to make?
Total time is about 80 minutes (20 min prep + 60 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 & 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 large, diced onion from drying out.
Can I substitute ingredients in Slow-Simmered Vegetable & 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 & 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.
What goes well with Slow-Simmered Vegetable & Bean Stew?
Italian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
So much better than takeout. We'll never order italian delivery again.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Restaurant quality! Can't believe how easy this was.
