Slow-Simmered White Bean and Vegetable Stew with Rosemary

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A comforting, protein-rich stew featuring tender vegetables and aromatic rosemary, perfect for chilly evenings. This mediterranean-inspired soups (vegetarian) ready in about 75 minutes pairs olive oil, large, diced onion, diced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.

★ 4.2 (13 ratings) Prep: 15 min Cook: 60 min Serves 4 Mediterranean cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 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.
  2. Step 2: Add 3 minced garlic cloves and 1 tsp dried rosemary, and cook for 1 minute until fragrant.
  3. Step 3: Stir in 1 can (15 oz) rinsed white beans and 4 cups vegetable broth, then bring to a simmer and cook for 20 minutes.
  4. Step 4: Add 1 cup chopped kale and 1 tbsp lemon juice, and cook for 10 minutes until vegetables are tender.
  5. Step 5: Season with salt and black pepper to taste, then serve hot.

Frequently asked questions

How long does Slow-Simmered White Bean and Vegetable Stew with Rosemary take to make?

Total time is about 75 minutes (15 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 White Bean and Vegetable Stew with Rosemary?

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 White Bean and Vegetable Stew with Rosemary?

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 White Bean and Vegetable Stew with Rosemary 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 White Bean and Vegetable Stew with Rosemary 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.

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