Tomato & White Bean Stew with Herbed Feta

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A hearty, one-pot stew featuring sun-ripened tomatoes, cannellini beans, and a dollop of herbed feta for a comforting, protein-rich meal. This Mediterranean-inspired soup recipe (vegetarian), ready in about 40 minutes, pairs olive oil, onion, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 medium, finely chopped onion
• 1, diced carrot
• 1 stalk, diced celery
• 3 cloves, minced garlic
• 1 can (15 oz), drained and rinsed cannellini beans
• 1 can (14 oz) diced tomatoes
• 1.5 cups vegetable broth
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup, crumbled feta cheese
• 2 tbsp, chopped fresh parsley
• 1 tbsp lemon juice

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 chopped medium onion, 1 diced carrot, and 1 diced celery stalk. Cook for 6-7 minutes until softened and translucent, stirring occasionally.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 can (15 oz) drained cannellini beans, 1 can (14 oz) diced tomatoes, 1.5 cups vegetable broth, 1 tsp dried oregano, 1/2 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer.
4. Step 4: Reduce heat to low, cover, and simmer for 20 minutes to allow flavors to meld and vegetables to become tender.
5. Step 5: Remove from heat. Stir in 1/2 cup crumbled feta cheese and 1 tbsp lemon juice until partially melted. Sprinkle with 2 tbsp chopped fresh parsley before serving.