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