Winter Legging Stew with Creamy White Bean and Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A hearty winter stew featuring creamy white beans and tender root vegetables, inspired by cozy winter fashion vibes. This mediterranean-inspired soups (vegetarian) ready in about 80 minutes pairs dried white beans, medium, peeled and diced carrot, medium, peeled and diced parsnip 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.

Ingredients

• 1 cup dried white beans
• 2 medium, peeled and diced carrot
• 1 medium, peeled and diced parsnip
• 2, diced celery stalks
• 1 large, diced yellow onion
• 3, minced garlic cloves
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp, chopped fresh thyme
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup heavy cream

Instructions

1. Step 1: Soak 1 cup dried white beans overnight in cold water, then drain and rinse.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and 3 minced garlic cloves, sauté for 4-5 minutes until translucent and fragrant.
3. Step 3: Add 2 diced medium carrots, 1 diced medium parsnip, and 2 diced celery stalks. Cook for 5 minutes, stirring occasionally until vegetables soften.
4. Step 4: Add the soaked white beans, 4 cups vegetable broth, 1 tsp chopped fresh thyme, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 1 hour until beans and vegetables are tender.
5. Step 5: Remove the bay leaf. Stir in 1/4 cup heavy cream, heat for 2 more minutes until stew is creamy and warm. Adjust seasoning as needed before serving.