If you’ve been craving something warm, filling, and ridiculously easy to pull off on a weeknight, Bean Stew is about to become your new best friend. This is the kind of dinner that makes your kitchen smell like you’ve got your life together—even if you’re currently wearing mismatched socks and answering emails with one hand.
This Bean Stew is hearty without being heavy, packed with cozy veggies, and it’s the “one pot miracle” that saves you from a sink full of dishes. Plus, it’s family-friendly (yes, even with celery—don’t worry, we’ll tame it).
Table of Contents
Why You’ll Love This Bean Stew
Let me count the ways (and I’ll keep it real):
- Fast comfort: You go from chopping board to dinner bowl in under 45 minutes.
- Budget-friendly: Pantry staples like beans and broth are doing the heavy lifting here.
- Healthy but satisfying: Veggies, fiber, and flavor—no sad “diet soup” energy.
- One pot = less chaos: If your weeknights are a little “go-go-go,” this recipe gets you.
And if you’ve got a loaf of French bread nearby? Congratulations, you’re about to have a moment.
Ingredients You’ll Need for Bean Stew
Once your pot is out and your veggies are chopped, the rest is basically autopilot. Here’s what’s going in:
- Olive oil – For softening the veggies and building flavor right away.
- Onion (diced) – The cozy, savory base that makes everything taste like “home.”
- Carrots (peeled & chopped) – Sweetness + color + that feel-good bite.
- Celery (chopped) – Chop it small if you’ve got picky eaters (I see you).
- Garlic (minced) – The aroma that makes people wander into the kitchen asking, “What smells so good?”
- Tomato paste – Adds rich flavor and helps thicken the stew.
- Salt & pepper – The classic duo.
- Italian seasoning – Store-bought is great, homemade is fabulous, both work.
- Vegetable broth – The base of the whole operation.
- Diced tomatoes (with liquid) – Adds brightness, acidity, and extra veggie goodness.
- Potato (peeled & diced) – Makes the stew hearty and helps it feel like a full meal.
- White beans (drained & rinsed) – Creamy, satisfying, and full of protein + fiber.
- Fresh parsley – For garnish and that fresh pop right before serving.
Refer to the recipe card below for exact ingredient measurements and full nutritional information.
How to Make Bean Stew (White Bean Stew Style)
This is the kind of recipe that makes you feel like a pro chef… without requiring any fancy chef behavior.
1) Cook and soften the vegetables
Grab a large pot and set it over medium-high heat. Add olive oil, then toss in your onions, carrots, and celery. Cook, stirring often, for about 8 minutes, until everything starts to soften and smell amazing.
Chef Omar tip: Don’t rush this step. Softened veggies = sweeter flavor = less “why is my stew kinda bland?” later.
2) Add seasonings
Add the garlic, tomato paste, Italian seasoning, salt, and pepper. Stir constantly for about 1 minute.
This is where the magic starts. The tomato paste will darken slightly and smell richer—like it just leveled up.
3) Combine and simmer
Pour in the vegetable broth, then add diced tomatoes (with liquid), potato, and white beans (make sure they’re drained and rinsed). Stir it all together, cover, and let it simmer for 20 minutes, or until the potatoes are tender.
If you want it thicker, let it simmer uncovered for the last few minutes. If you want it soupier, add a splash more broth. This stew is flexible—unlike your schedule.
4) Garnish and serve
Turn off the heat, sprinkle with fresh parsley, and serve it up hot.
And yes—French bread on the side is basically mandatory. Not legally, but spiritually.
Make It Even Better: Tips & Tricks from My Kitchen
Because I love you and I want your stew to be fabulous.
- Cut potatoes evenly: Similar-sized pieces cook at the same rate (and nobody wants one crunchy potato chunk ruining the vibe).
- Celery hack for picky eaters: Chop it tiny so it “disappears” into the stew. Sneaky? Yes. Effective? Also yes.
- Thicker stew trick: Smash a few spoonfuls of beans against the side of the pot and stir them in. Instant creaminess—no cream required.
- If your tomato paste looks “rebellious”: Like it’s sticking a bit? Totally normal. Keep stirring and it’ll behave once the broth goes in.
A Little Story From Chef Omar
This Bean Stew became one of my go-to “save the day” meals after a classic moment: friends dropped by unannounced (because apparently texting is optional now), and I had… not much. Some veggies, a few pantry items, and beans.
I threw this together, and suddenly everyone was hovering near the pot like it was a campfire. We ate it with bread, laughed a lot, and someone actually asked if I’d been cooking “all day.” I did not correct them. I simply nodded like the kitchen wizard I am.
FAQs About Bean Stew
Can I use different beans?
Absolutely. While white beans are creamy and perfect here, you can swap in cannellini, great northern, navy beans, or even chickpeas. The vibe stays cozy.
Do I have to use vegetable broth?
Vegetable broth keeps it vegetarian and super flavorful, but if you’re not strictly plant-based, chicken broth works too.
How long does Bean Stew keep in the fridge?
Stored in an airtight container, it’s great for about 4–5 days. The flavors actually get even better overnight—like it’s marinating in comfort.
Can I freeze this stew?
Yes! Let it cool completely, then freeze in containers for up to 3 months. Thaw overnight in the fridge and warm gently on the stove.
What can I serve with Bean Stew?
French bread is the classic (and my favorite). You can also do a simple green salad, crackers, or even a grilled cheese if you’re feeling bold and brilliant.
Serve, Savor, Repeat
There’s something deeply satisfying about a pot of Bean Stew simmering away—like the universe is saying, “You’ve got this.” It’s comforting, hearty, and simple enough for a chaotic Tuesday, but tasty enough to serve when you want to impress without the stress.
So grab that pot, chop those veggies, and let Bean Stew do what it does best: turn ordinary ingredients into a cozy, craveable dinner that makes everyone ask for seconds.
Keep the Cozy Going: More PulseRecipes Favorites
- If you loved the hearty, veggie-packed vibe of this Bean Stew, you’ll probably also enjoy Tuscan White Bean Soup (cozy, creamy, and weeknight-easy) for another warm, Italian-inspired bowl that feels like a hug.
- Want a faster “dump-and-simmer” cousin to this recipe? Try White Bean Soup (simple comfort food for busy nights)—it’s perfect when you need dinner with minimal brainpower.
- If you’re planning meals ahead, don’t miss How Long Do Beans Last in the Fridge (storage tips to keep leftovers fresh) so your Bean Stew stays safe, tasty, and ready for next-day lunches.
- And if you’re in a “beans but make it different” mood, bookmark Mediterranean Bean Salad Recipe (bright, zesty, meal-prep friendly) for a fresh, no-cook option that’s amazing alongside soups and stews.
Before you go: If you made this Bean Stew, leave a quick star rating and review—it helps other home cooks find the good stuff!
⭐⭐⭐⭐⭐ Tap your stars (1–5) and tell me how it went!
Bean Stew
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This cozy Bean Stew is a one-pot, veggie-packed dinner made with tender white beans, potatoes, carrots, and tomatoes in a savory Italian-seasoned broth. Comforting, budget-friendly, and ready fast—perfect for busy weeknights.
Ingredients
2 tbsp olive oil
1 medium onion, diced
2 medium carrots, peeled and chopped
2 celery stalks, chopped (small dice for picky eaters)
3–4 cloves garlic, minced
2 tbsp tomato paste
1 tsp Italian seasoning
1 tsp salt (plus more to taste)
1/2 tsp black pepper
4 cups vegetable broth
1 (14.5 oz) can diced tomatoes (with liquid)
1 medium potato, peeled and diced
2 (15 oz) cans white beans, drained and rinsed
Fresh parsley, chopped (for garnish)
Instructions
Soften the veggies: Heat olive oil in a large pot over medium-high heat. Add onion, carrots, and celery. Cook, stirring often, for about 8 minutes until softened.
Bloom the flavor: Add garlic, tomato paste, Italian seasoning, salt, and pepper. Stir constantly for 1 minute.
Simmer: Add vegetable broth, diced tomatoes (with liquid), potato, and white beans. Stir to combine. Cover and simmer for 20 minutes, or until potatoes are tender.
Finish & serve: Taste and adjust seasoning. Garnish with fresh parsley and serve hot (French bread highly encouraged).
Notes
Thicker stew: Mash a few spoonfuls of beans against the side of the pot and stir back in.
Potato swap: Yukon Gold or red potatoes work great; keep pieces even for consistent cooking.
Storage: Refrigerate in an airtight container 4–5 days. Freeze up to 3 months.
Serving idea: Toasty bread, a simple green salad, or crackers make it extra cozy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American (Italian-inspired)
Nutrition
- Serving Size: 1 Serving (~1½ cups)
- Calories: 231 kcal
- Sugar: 6 g
- Sodium: 995 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 10 g
- Protein: 10 g
- Cholesterol: 0 mg