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Vegetarian Bean Stew with Vegetables

This hearty vegetarian stew is a total lifesaver for busy weeknights! Packed with protein-rich beans and colorful veggies, it's the kind of meal that makes everyone at the table happy—even the picky eaters. The flavors really develop overnight, making those leftovers absolutely irresistible.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 3 carrots peeled and sliced
  • 3 celery stalks sliced
  • 2 cups diced potatoes
  • 2 cans 15 oz each cannellini beans, drained and rinsed
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 can 14.5 oz diced tomatoes
  • 4 cups vegetable broth
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and pepper to taste
  • 2 cups chopped kale or spinach

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and sauté for 5 minutes until softened.
  2. Add garlic and cook for another minute until fragrant.
  3. Toss in the carrots, celery, and potatoes. Cook for 5 minutes, stirring occasionally.
  4. Add all the beans, diced tomatoes, vegetable broth, thyme, rosemary, and bay leaves. Stir well to combine.
  5. Bring the stew to a boil, then reduce heat to low and simmer covered for 30 minutes until vegetables are tender.
  6. Stir in the kale or spinach and cook for another 5 minutes until wilted.
  7. Remove bay leaves, season with salt and pepper to taste, and serve hot. Store leftovers in the fridge for an even better meal tomorrow!