Fast White Bean Stew
Cozy up with a bowl of this quick and hearty Fast White Bean Stew, a satisfying one-pot recipe that’s perfect for busy weeknights. Bursting with wholesome flavor, this stew combines tender white beans, vibrant vegetables like carrots, celery, and spinach, and a rich base of vegetable broth and diced tomatoes, all seasoned with fragrant thyme and smoky paprika. Ready in just 30 minutes, it’s a nourishing plant-based meal that’s as easy to make as it is delicious. A splash of fresh lemon juice at the end elevates the dish with a bright, tangy finish. Serve it with crusty bread for a complete, comforting dinner or a simple lunch that’s full of protein, fiber, and bold flavors. Perfect for anyone looking for quick vegetarian stew recipes or healthy comfort food ideas!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 large garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 15-ounce cans canned white beans (such as cannellini or great northern), drained and rinsed
- 4 cups vegetable broth
- 1 14.5-ounce can diced tomatoes, canned
- 1 teaspoon fresh thyme leaves
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 2-3 minutes, until softened.
Stir in the minced garlic, carrots, and celery. Cook for 4-5 minutes, until the vegetables begin to soften.
Add the drained white beans, vegetable broth, diced tomatoes, thyme, smoked paprika, salt, and black pepper. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 15 minutes, stirring occasionally.
Taste and adjust seasoning if needed. Stir in the baby spinach and cook for 1-2 minutes, until the spinach is wilted.
Remove from heat and stir in the lemon juice for a bright finish.
Serve hot, optionally garnished with fresh herbs or a slice of crusty bread on the side.
Nutrition Facts
Calories |
322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1133 mg | 49% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 10.3 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1285 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
