Vegetable & White Bean Stew

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A hearty, one-pot stew bursting with roasted vegetables, creamy white beans, and zesty herbs — ready in 40 minutes. This Mediterranean-inspired vegetarian recipe, ready in about 40 minutes, pairs zucchini, yellow squash, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 medium zucchini
• 1 medium yellow squash
• 1 cup cherry tomatoes
• 1/2 medium red onion
• 2 cans cannellini beans
• 2 cups chicken broth
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 tbsp lemon juice
• 2 tbsp fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F. Cut 1 medium zucchini and 1 medium yellow squash into 1-inch cubes. Dice 1/2 medium red onion. Toss vegetables with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a sheet pan.
2. Step 2: Roast vegetables for 20 minutes until tender and slightly caramelized, stirring once halfway through.
3. Step 3: Meanwhile, heat 1 tbsp olive oil in a large pot over medium heat. Add 1/2 cup diced red onion and cook for 3 minutes until translucent.
4. Step 4: Stir in 2 cans cannellini beans (rinsed and drained), 2 cups chicken broth, 1 tsp dried oregano, and 1/2 tsp dried thyme. Simmer for 5 minutes to meld flavors.
5. Step 5: Add roasted vegetables and 1 cup cherry tomatoes to the pot. Simmer uncovered for 5 minutes until heated through. Stir in 1 tbsp lemon juice and 2 tbsp chopped fresh parsley until well combined.