Slow-Simmered White Bean and Vegetable Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

A hearty and comforting stew made with white beans, seasonal vegetables, and aromatic herbs, simmered to perfection for a nourishing meal. This general-inspired soups (vegan) ready in about 50 minutes pairs olive oil, large, diced onion, medium, 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 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 medium, diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1 can (15 oz), rinsed and drained white beans
• 1 can (14.5 oz) diced tomatoes
• 4 cups, low-sodium vegetable broth
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 cups, chopped kale
• 1 tbsp fresh lemon juice

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, and cook for 5-7 minutes until softened, stirring occasionally.
2. Step 2: Add minced garlic and cook for 1 minute more, until fragrant. Stir in white beans, diced tomatoes (with juices), vegetable broth, dried thyme, dried rosemary, 1/4 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer.
3. Step 3: Reduce heat to low, cover, and simmer for 20 minutes. Stir in chopped kale and cook for 5 minutes more, until kale is wilted. Season with 1 tbsp lemon juice and adjust salt and pepper to taste.