Hearty Potato and Bean Stew with Tomatoes and Herbs

Quick Recipe Version (TL;DR)

• Yield: 4 hearty servings
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Quick Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1.5 lb (about 5 cups) waxy potatoes, 1-inch cubes
• 1.5 tsp fine sea salt, plus more to taste
• 1 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 bay leaf
• 1 can (14.5 oz / 400 g) diced tomatoes
• 2 tbsp tomato paste
• 4 cups (950 ml) vegetable broth
• 2 cans (15 oz / 425 g each) beans, drained and rinsed
• 2 cups chopped kale or baby spinach
• 2 tbsp fresh lemon juice
• Chopped fresh parsley, for serving (optional)

Do This

• 1. Warm olive oil in a large pot over medium heat. Sauté onion, carrot, and celery for 6–8 minutes until softened.
• 2. Stir in garlic, potatoes, salt, pepper, thyme, oregano, and smoked paprika. Cook 2–3 minutes to toast the spices.
• 3. Add tomato paste and cook 1 minute, stirring, then add diced tomatoes, vegetable broth, bay leaf, and beans.
• 4. Bring to a gentle boil over medium-high heat, then reduce to low, cover slightly, and simmer 25–30 minutes until potatoes are tender.
• 5. Stir in kale or spinach and simmer 3–5 minutes until wilted and bright green.
• 6. Remove bay leaf, stir in lemon juice, taste, and adjust salt and pepper as needed.
• 7. Serve hot in warm bowls, topped with fresh parsley and an extra drizzle of olive oil if you like.

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Why You’ll Love This Recipe

• Deeply comforting and hearty, thanks to tender potatoes, beans, and a rich tomato broth.
• Uses simple, budget-friendly pantry staples you probably already have on hand.
• Naturally vegetarian (and easily vegan) while still feeling very satisfying and filling.
• Great for meal prep: reheats beautifully and tastes even better the next day.

Grocery List

• Produce: Yellow onion, carrots, celery, garlic, waxy potatoes, kale or baby spinach, lemon, fresh parsley (optional)
• Dairy: None required (optional grated Parmesan for serving, if not vegan)
• Pantry: Olive oil, salt, black pepper, dried thyme, dried oregano, smoked paprika, bay leaf, canned diced tomatoes, tomato paste, vegetable broth, canned beans (cannellini, great northern, or kidney)

Full Ingredients

For the Potato and Bean Stew

• 2 tbsp olive oil
• 1 medium yellow onion, diced (about 1.5 cups)
• 2 medium carrots, diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 3 garlic cloves, minced
• 1.5 lb waxy potatoes (Yukon gold or red), cut into 1-inch cubes (about 5 cups)
• 1.5 tsp fine sea salt, plus more to taste
• 1 tsp freshly ground black pepper
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 bay leaf
• 1 can (14.5 oz / 400 g) diced tomatoes with their juices
• 2 tbsp tomato paste
• 4 cups (950 ml) vegetable broth (low-sodium preferred)
• 2 cans (15 oz / 425 g each) beans, drained and rinsed (cannellini, great northern, or red kidney beans)
• 2 cups loosely packed chopped kale (stems removed) or baby spinach
• 2 tbsp fresh lemon juice (about 1 small lemon)

Optional Toppings and Serving Extras

• 2 tbsp extra-virgin olive oil, for drizzling
• 2–3 tbsp chopped fresh parsley
• Freshly grated Parmesan or pecorino cheese (omit for vegan)
• Crusty bread for serving

Step-by-Step Instructions

Step 1: Prep all your vegetables

Before you start cooking, wash, peel, and chop all your vegetables so the stew comes together smoothly. Dice the onion, carrots, and celery into small, even pieces (about 0.5-inch) so they cook at the same rate. Mince the garlic. Scrub or peel the potatoes, then cut them into 1-inch cubes so they hold their shape without falling apart. Rinse the kale, strip out any tough stems, and roughly chop the leaves, or measure out your baby spinach. Drain and rinse the canned beans under cold water until the water runs clear; this removes excess starch and salt.

Step 2: Sauté the aromatics

Place a large, heavy-bottomed soup pot or Dutch oven (at least 5 quarts) on the stove over medium heat. Add the 2 tbsp olive oil and let it warm for 1–2 minutes. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 6–8 minutes until the vegetables soften and the onion turns translucent with light golden edges. This builds flavor in the base of your stew. Add the minced garlic and cook for 30–60 seconds more, stirring constantly, just until fragrant; do not let the garlic brown, or it can become bitter.

Step 3: Add potatoes and dried herbs

Add the cubed potatoes to the pot along with 1.5 tsp salt, 1 tsp black pepper, 1 tsp dried thyme, 1 tsp dried oregano, and 1 tsp smoked paprika. Stir well so the potatoes and vegetables are coated with the oil and spices. Cook over medium heat for 2–3 minutes, stirring frequently. This brief toasting step wakes up the dried herbs and paprika, giving the finished stew a deeper, richer flavor.

Step 4: Build the tomato base

Stir in the 2 tbsp tomato paste and cook for about 1 minute, scraping the bottom of the pot to keep it from sticking. The tomato paste will darken slightly and smell sweet and concentrated. Add the can of diced tomatoes with their juices, the 4 cups vegetable broth, and the bay leaf. Stir to combine everything, making sure to loosen any browned bits from the bottom of the pot. This mixture should look fairly brothy at this stage; the potatoes will thicken it as they simmer.

Step 5: Simmer until the potatoes are tender

Increase the heat to medium-high and bring the stew up to a gentle boil, which should take about 4–6 minutes. Once it is bubbling, reduce the heat to low or just enough to maintain a very gentle simmer (a few small bubbles breaking at the surface). Partially cover the pot with a lid, leaving a small gap for steam to escape. Simmer for 20 minutes, then add the drained and rinsed beans. Stir and continue simmering for another 5–10 minutes, or until the potatoes are fully tender when pierced with a fork but not falling apart. Total simmer time will be about 25–30 minutes.

Step 6: Finish with greens and lemon

Once the potatoes are tender, remove the lid. Stir in the chopped kale (or baby spinach). Keep the stew at a gentle simmer over low heat for 3–5 minutes, just until the greens are wilted and bright green. Turn off the heat. Remove and discard the bay leaf. Stir in the 2 tbsp fresh lemon juice. Taste the broth and adjust the seasoning: add more salt (start with 0.25 tsp at a time) and pepper to suit your taste. The stew should taste well-seasoned, with a subtle brightness from the lemon that balances the rich tomato base.

Step 7: Serve warm and enjoy

Ladle the hot potato and bean stew into warm bowls. If you like, drizzle a little extra-virgin olive oil over the top, and sprinkle with chopped fresh parsley. For a heartier bowl, add a spoonful of freshly grated Parmesan or pecorino cheese (if dairy is acceptable) just before serving. Serve with crusty bread or a simple green salad. The stew will thicken slightly as it sits, so you can add a splash of hot water or broth when reheating or if you prefer a looser consistency.

Pro Tips

• Choose the right potatoes: Waxy potatoes like Yukon gold or red hold their shape better than russets, which can break down and make the stew too mushy.
• Layer your salt: Season lightly at the beginning and adjust near the end. Using low-sodium broth gives you more control over the final flavor.
• Let it rest: If you have time, let the stew sit off the heat for 10–15 minutes before serving; the flavors meld and deepen as it rests.
• Adjust thickness: If the stew is too thick, stir in 0.5–1 cup hot water or broth. If it is too thin, simmer uncovered for 5–10 minutes to reduce.
• Use mixed beans: Combining two types of beans (for example, cannellini and red kidney) adds a nice contrast in color and texture.

Variations

• Smoky paprika and chili version: Add 0.5 tsp ground cumin and 0.25–0.5 tsp red pepper flakes along with the smoked paprika for a spicier, chili-like stew.
• Herby Mediterranean version: Stir in 0.25 cup chopped fresh parsley and 2 tbsp chopped fresh basil at the end instead of kale, and add 0.25 cup pitted olives for a briny twist.
• Protein boost: For a non-vegetarian option, add 0.5 lb (225 g) browned sausage slices or shredded rotisserie chicken during the last 10 minutes of simmering.

Storage & Make-Ahead

Let the stew cool to room temperature (no more than 2 hours at room temp), then transfer it to airtight containers. Store in the refrigerator for up to 4 days. The flavors will continue to develop, making it an excellent make-ahead meal. To freeze, portion into freezer-safe containers, leaving a little room at the top, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until steaming hot (about 10–15 minutes), or in the microwave in 1–2 minute bursts, stirring in between. If the stew has thickened a lot, add a splash of water or broth while reheating to reach your preferred consistency.

Nutrition (per serving)

Approximate values per serving (1 of 4, without optional toppings): about 360 calories, 11 g protein, 60 g carbohydrates, 8 g fiber, 9 g fat (1.5 g saturated), and approximately 780 mg sodium (will vary depending on broth brand and added salt). Adding cheese or extra olive oil will increase the fat and calorie content.