Whole30 Hearty Beans with Vegetables
Warm, comforting, and loaded with wholesome goodness, Whole30 Hearty Beans with Vegetables is the ultimate one-pot meal that checks all the boxes for flavor and nutrition. Packed with colorful vegetables like bell peppers, zucchini, carrots, and celery, this dish is elevated by tender green beans and creamy white beans, all simmered in a savory vegetable broth infused with thyme, oregano, and a touch of garlic. Perfect for meal prep or cozy family dinners, this recipe is a quick and healthy option, with just 15 minutes of prep time and 30 minutes of cooking. It’s fully compliant with the Whole30 program, making it ideal for anyone looking for clean-eating recipes without sacrificing satisfaction. Garnish with fresh parsley for a fragrant finish and serve hot for a hearty meal that everyone will love.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 medium bell pepper, diced
- 1 medium zucchini, diced
- 3 cloves garlic, minced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 2 cups canned Whole30 compliant white beans (such as cannellini or great northern), drained and rinsed
- 4 cups vegetable broth
- 1 14-ounce can diced tomatoes, no salt added
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion to the pot and sauté for 3-4 minutes until translucent.
Stir in the sliced carrots, celery, and bell pepper. Cook for another 5 minutes, stirring occasionally.
Add the diced zucchini and minced garlic to the pot and sauté for 2 minutes until the garlic is fragrant.
Stir in the green beans, drained and rinsed white beans, and pour in the vegetable broth.
Add the can of diced tomatoes, including juice. Stir to combine.
Season the mixture with dried thyme, oregano, salt, pepper, and add the bay leaf.
Bring to a simmer; allow the beans and vegetables to cook for 20-25 minutes until vegetables are tender.
Remove the bay leaf, taste, and adjust seasoning if necessary.
Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5458 mg | 237% | |
| Total Carbohydrate | 211.0 g | 77% | |
| Dietary Fiber | 60.1 g | 215% | |
| Total Sugars | 60.6 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 741 mg | 57% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 6380 mg | 136% | |
*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.
