Hearty Root Vegetable and White Bean Stew

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

Quick Ingredients

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 bay leaf
• 1 1/2 lb Yukon Gold potatoes, cut into 3/4-inch chunks
• 3 medium carrots, cut into 1/2-inch rounds
• 2 medium parsnips, cut into 1/2-inch pieces
• 6 cups vegetable broth
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 1 tbsp soy sauce or tamari
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley (optional, for serving)

Do This

• 1. Sauté onion in olive oil over medium heat for 6–8 minutes; add garlic for 30 seconds.
• 2. Stir in tomato paste, salt, pepper, thyme, rosemary, and bay leaf; cook 1 minute.
• 3. Add potatoes, carrots, and parsnips; stir to coat.
• 4. Add broth, beans, and soy sauce; bring to a boil, then reduce to a gentle simmer.
• 5. Simmer uncovered 30–35 minutes, stirring occasionally, until vegetables are tender.
• 6. Mash a few ladles of stew (or blend 1–2 cups) to thicken; stir back in, finish with lemon juice, adjust salt, and serve with parsley.

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Why You’ll Love This Recipe

• Hearty and satisfying: tender root vegetables plus creamy white beans make it feel like a full meal.
• One-pot friendly: simple steps, easy cleanup, and forgiving timing.
• Thick, cozy texture without cream: a quick mash makes it naturally rich.
• Great leftovers: the flavor deepens and the stew thickens even more overnight.

Grocery List

• Produce: 1 large yellow onion, 4 garlic cloves, 1 1/2 lb Yukon Gold potatoes, 3 medium carrots, 2 medium parsnips, 1 lemon, fresh parsley (optional)
• Dairy: None (optional: grated Parmesan for serving, if you eat dairy)
• Pantry: olive oil, tomato paste, kosher salt, black pepper, dried thyme, dried rosemary, bay leaf, vegetable broth (6 cups), 2 cans cannellini beans, soy sauce or tamari

Full Ingredients

Base Vegetables

• 2 tbsp olive oil
• 1 large yellow onion (about 10 oz / 280 g), diced
• 4 garlic cloves, minced
• 1 1/2 lb (680 g) Yukon Gold potatoes, cut into 3/4-inch (2 cm) chunks
• 3 medium carrots (about 10 oz / 280 g), peeled and cut into 1/2-inch (1.25 cm) rounds
• 2 medium parsnips (about 8 oz / 225 g), peeled and cut into 1/2-inch (1.25 cm) pieces

Herbs, Seasoning, and Flavor Builders

• 2 tbsp tomato paste
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 bay leaf
• 1 tbsp soy sauce or tamari

Beans and Liquid

• 6 cups (1.4 L) vegetable broth (low-sodium if possible)
• 2 (15 oz / 425 g) cans cannellini beans, drained and rinsed

To Finish

• 1 tbsp lemon juice (about 1/2 a lemon), plus more to taste
• 2 tbsp chopped fresh parsley (optional, for serving)

Step-by-Step Instructions

Step 1: Prep the vegetables

Dice the onion and mince the garlic. Peel and cut the potatoes into 3/4-inch chunks. Slice the carrots into 1/2-inch rounds and cut the parsnips into 1/2-inch pieces.

Try to keep the pieces fairly even so everything becomes tender at the same time.

Step 2: Sauté the onion until sweet and soft

In a large Dutch oven or heavy-bottomed pot (at least 5–6 quarts), heat 2 tbsp olive oil over medium heat. Add the diced onion and cook for 6–8 minutes, stirring occasionally, until soft and lightly golden.

Add the minced garlic and cook for 30 seconds, just until fragrant (don’t let it brown).

Step 3: Bloom the tomato paste and herbs

Add 2 tbsp tomato paste, 1 tsp salt, 1/2 tsp pepper, 1 tsp thyme, 1/2 tsp rosemary, and 1 bay leaf. Stir constantly for 1 minute.

This quick cook helps the tomato paste deepen in flavor and makes the dried herbs taste fresher.

Step 4: Coat the vegetables for better flavor

Add the potatoes, carrots, and parsnips to the pot. Stir for 1–2 minutes so the vegetables get evenly coated in the tomato-herb mixture.

This little step gives the stew a richer, more “stewed” flavor later on.

Step 5: Simmer until tender

Add 6 cups vegetable broth, the rinsed beans, and 1 tbsp soy sauce or tamari. Increase heat to bring the stew to a boil, then immediately reduce to a gentle simmer (aim for about 190–200°F / 88–93°C).

Simmer uncovered for 30–35 minutes, stirring every so often, until the potatoes and parsnips are tender when pierced with a fork.

Step 6: Thicken the stew the easy way

To make the stew thick and satisfying without cream, use one of these methods:

Option A (mash in the pot): Scoop out about 2 ladles of stew (mostly potatoes and beans) into a bowl and mash with a fork until creamy, then stir it back into the pot.

Option B (quick blend): Carefully blend 1–2 cups of the stew until smooth, then stir it back in.

Simmer for 3–5 minutes more to let it thicken and come together.

Step 7: Finish bright, adjust seasoning, and serve

Turn off the heat. Stir in 1 tbsp lemon juice. Taste and adjust with additional salt, pepper, or a little more lemon juice as needed.

Ladle into bowls and top with chopped parsley if you like. This stew is great with crusty bread or a simple side salad.

Pro Tips

• Cut size matters: Keep potato chunks at about 3/4-inch so they get tender without disintegrating.
• Control thickness: If the stew gets too thick, add broth in 1/4-cup splashes until it’s the consistency you like. If it’s too thin, simmer an extra 5–10 minutes uncovered.
• Don’t skip the finish: That 1 tbsp lemon juice at the end lifts the whole pot and makes the flavors taste clearer.
• Layer salt gradually: Broth and soy sauce vary a lot. Start with the recipe amount, then adjust at the end.
• Make it even heartier: Serve over cooked farro, brown rice, or mashed potatoes.

Variations

• Smoky version: Add 1/2 tsp smoked paprika with the herbs, and finish with an extra pinch on top.
• Greens added: Stir in 3 cups (90 g) baby spinach during the last 2 minutes of cooking until wilted.
• Extra-herby: Replace the dried rosemary with 1 tsp chopped fresh rosemary and add 1 tbsp chopped fresh thyme at the end.

Storage & Make-Ahead

Let the stew cool to room temperature for about 30 minutes, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring often, until hot (about 8–12 minutes). Add a splash of broth or water if it has thickened too much.

For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator, then reheat as above.

Make-ahead tip: Chop the onion, carrots, and parsnips up to 24 hours in advance and store them refrigerated in separate containers or a sealed bag.

Nutrition (per serving)

Approximate, based on 6 servings: 410 calories, 14 g protein, 69 g carbohydrates, 15 g fiber, 9 g fat, 780 mg sodium.