Description
Hearty White Bean Stew with Roasted Vegetables and Herbs is a nourishing plant-based comfort dish, brimming with rich flavor and satisfying texture. Tender white beans simmer with aromatic herbs and stock, paired with sweet and savory roasted vegetables for a cozy, wholesome meal.
Ingredients
Scale
- 2 cans (15 oz each) white beans (cannellini or navy), drained and rinsed
- 1 large carrot, chopped
- 1 parsnip or sweet potato, chopped
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 red onion, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil, divided
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp smoked paprika
- 4 cups vegetable broth
- 1 tbsp tomato paste
- Salt and pepper to taste
- 1 tbsp chopped fresh parsley (for garnish)
Instructions
- Preheat oven to 425°F (220°C). Toss chopped vegetables (carrot, parsnip/sweet potato, bell pepper, zucchini, onion) with 1 tbsp olive oil, salt, pepper, and half of the thyme and rosemary. Spread on a baking sheet and roast for 25–30 minutes, stirring halfway, until tender and lightly browned.
- In a large pot, heat 1 tbsp olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Stir in tomato paste, smoked paprika, remaining thyme and rosemary. Cook for 1 minute more.
- Add white beans and vegetable broth. Bring to a simmer and cook for 10–15 minutes to blend flavors.
- Stir in roasted vegetables and simmer for another 5 minutes.
- Taste and adjust seasoning with salt and pepper. Serve hot, garnished with chopped parsley.
Notes
- Use dry beans if preferred—soak and cook in advance.
- Swap vegetables based on season or preference (e.g., squash, mushrooms).
- Add greens like kale or spinach in the last few minutes of simmering for extra nutrients.
- Serve with crusty bread for a heartier meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg