Smoky Tomato & White Bean Stew
A deeply flavorful vegetarian stew with roasted tomatoes, creamy white beans, and a hint of smoked paprika for a satisfying one-pot meal. This mediterranean-inspired vegetarian (vegetarian) ready in about 60 minutes pairs (28 oz) can diced tomatoes, (15 oz) can, drained cannellini beans, smoked paprika 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
- 1 (28 oz) can diced tomatoes
- 1 (15 oz) can, drained cannellini beans
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 1 medium, diced onion
- 1 medium, diced carrot
- 1 stalk, diced celery
- 2 cloves, minced garlic
- 1 cup chicken broth
- 1/2 tsp dried oregano
- 1 bay leaf
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss diced tomatoes with 1 tsp olive oil and spread on a baking sheet. Roast for 20 minutes until slightly caramelized and reduced.
- Step 2: Heat remaining 1 tbsp olive oil in a large pot over medium heat. Add onion, carrot, and celery, and cook for 8 minutes until softened but not browned.
- Step 3: Add minced garlic and smoked paprika, and cook for 1 minute until fragrant.
- Step 4: Stir in roasted tomatoes, drained cannellini beans, chicken broth, dried oregano, bay leaf, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 5: Bring to a gentle simmer, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally, until flavors meld and vegetables are tender.
- Step 6: Remove bay leaf. Using an immersion blender, puree half the stew until smooth (or transfer half to a blender and return to pot).
- Step 7: Stir in fresh parsley and cook for 2 more minutes until heated through. Adjust seasoning if needed.
- Step 8: Serve hot with crusty bread for dipping.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoky Tomato & White Bean Stew take to make?
Total time is about 60 minutes (25 min prep + 35 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 Smoky Tomato & White 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 (28 oz) can diced tomatoes from drying out.
Can I substitute ingredients in Smoky Tomato & White 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 Smoky Tomato & White Bean Stew 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 Smoky Tomato & White Bean Stew 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.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
