Urban Garden Stew

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

A hearty vegetable and bean stew simmered with fresh herbs, representing the diverse growth of city gardens. This vegetarian recipe, ready in about 55 minutes, pairs olive oil, onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 tbsp olive oil
• 1 large, diced onion
• 3, peeled and diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz), drained and rinsed white beans
• 1 can (15 oz), drained and rinsed kidney beans
• 4 cups vegetable broth
• 2 cups, chopped kale
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• to taste salt
• to taste black pepper

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 the diced onion, carrots, and celery, and cook for 8 minutes until softened.
2. Step 2: Add the minced garlic and cook for 1 minute until fragrant.
3. Step 3: Stir in the diced tomatoes (with juice), drained white beans, drained kidney beans, 4 cups vegetable broth, 1 tsp dried thyme, and 1/2 tsp dried rosemary. Bring to a simmer and cook for 20 minutes.
4. Step 4: Add the chopped kale and cook for 10 minutes until the kale is tender. Season with salt and black pepper to taste.