White Beans with Vegetables
Warm, hearty, and bursting with flavor, this White Beans with Vegetables recipe is the perfect comfort food for any season. Featuring tender dried white beans, vibrant sautéed vegetables like carrots, celery, zucchini, and tomatoes, and a fragrant broth infused with garlic, thyme, and a bay leaf, this dish is both wholesome and satisfying. Simmered to perfection, the beans become creamy while the vegetables add texture and color, creating a nutrient-rich meal that’s ideal for a cozy dinner or meal prepping. Garnished with fresh parsley, it’s a protein-packed vegan dish that’s as delicious as it is nourishing. Whether served on its own or paired with crusty bread, this simple yet elegant recipe will quickly become a staple in your kitchen. Perfect for plant-based eaters and anyone looking for a healthy, one-pot meal!
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Recipe Information
Ingredients
- 1 cup dried white beans (such as cannellini or navy beans)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 medium zucchini, diced
- 2 medium tomatoes, diced
- 3 cups vegetable broth
- 1 leaf bay leaf
- 3 sprigs fresh thyme (or 1/2 tsp dried thyme)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Place the dried white beans in a large bowl, cover with water, and soak for at least 8 hours or overnight. Drain and rinse the beans before cooking.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, until the vegetables are softened but not browned.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the soaked and drained white beans, diced zucchini, and diced tomatoes to the pot. Stir to combine.
Pour in the vegetable broth, and add the bay leaf and thyme sprigs. Stir in the salt and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and simmer for 1 to 1.5 hours, stirring occasionally, until the beans are tender and creamy.
Remove the bay leaf and thyme sprigs from the pot before serving.
Taste and adjust seasoning with more salt and pepper, if needed.
Ladle the white beans and vegetables into bowls, garnish with fresh parsley, and serve warm.
Nutrition Facts
Calories |
1406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4244 mg | 185% | |
| Total Carbohydrate | 210.8 g | 77% | |
| Dietary Fiber | 51.7 g | 185% | |
| Total Sugars | 37.9 g | ||
| Protein | 67.7 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 583 mg | 45% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 6847 mg | 146% | |
*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.
