Hearty Tomato Vegetable and Bean Stew with Herbs

Quick Recipe Version (TL;DR)

• Yield: 6 servings (about 10–11 cups stew)
• 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 (about 2 cups)
• 3 medium carrots, diced (about 1 1/2 cups)
• 2 celery ribs, diced (about 1 cup)
• 1 red bell pepper, diced (about 1 cup)
• 5 garlic cloves, minced
• 2 tbsp tomato paste
• 1 (28 oz) can diced tomatoes
• 4 cups low-sodium vegetable broth
• 1 tbsp dried oregano
• 1 1/2 tsp dried thyme
• 1 bay leaf
• 1 tsp smoked paprika
• 1 1/4 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 1/2 cups green beans, cut into 1-inch pieces
• 1 medium zucchini, diced (about 1 1/2 cups)
• 2 packed cups chopped kale (or 3 cups baby spinach)
• 1 tbsp balsamic vinegar
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley (optional)

Do This

• 1. Sauté onion, carrots, celery, and bell pepper in olive oil for 8 minutes over medium heat.
• 2. Add garlic and tomato paste; cook 1 minute.
• 3. Stir in diced tomatoes, broth, oregano, thyme, bay leaf, paprika, salt, and pepper.
• 4. Simmer gently (190–200°F / 88–93°C) for 20 minutes.
• 5. Add beans and green beans; simmer 10 minutes.
• 6. Add zucchini and kale; simmer 5 minutes until tender.
• 7. Finish with balsamic and lemon; taste and adjust salt. Serve hot.

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Why You’ll Love This Recipe

• Big comfort, simple method: One pot, familiar ingredients, and a cozy tomato broth.
• Hearty and satisfying: Two kinds of beans plus lots of vegetables make it filling without being heavy.
• Easy to customize: Swap veggies, adjust herbs, or add heat to suit different tastes.
• Even better tomorrow: The flavors deepen as it sits, making it ideal for meal prep.

Grocery List

• Produce: yellow onion, carrots, celery, red bell pepper, garlic, green beans, zucchini, kale (or baby spinach), lemon, fresh parsley (optional)
• Dairy: Parmesan cheese (optional for serving)
• Pantry: olive oil, tomato paste, 1 (28 oz) can diced tomatoes, low-sodium vegetable broth, cannellini beans, kidney beans, dried oregano, dried thyme, bay leaf, smoked paprika, kosher salt, black pepper, balsamic vinegar

Full Ingredients

Aromatics and base vegetables

• 2 tbsp olive oil
• 1 large yellow onion, diced (about 2 cups)
• 3 medium carrots, peeled and diced (about 1 1/2 cups)
• 2 celery ribs, diced (about 1 cup)
• 1 medium red bell pepper, diced (about 1 cup)
• 5 garlic cloves, minced (about 1 1/2 tbsp)

Tomato broth and seasonings

• 2 tbsp tomato paste
• 1 (28 oz / 794 g) can diced tomatoes (with juices)
• 4 cups (960 ml) low-sodium vegetable broth
• 1 tbsp dried oregano
• 1 1/2 tsp dried thyme
• 1 bay leaf
• 1 tsp smoked paprika
• 1 1/4 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• Optional: 1/4 tsp crushed red pepper flakes (for a gentle heat)

Beans and remaining vegetables

• 1 (15 oz / 425 g) can cannellini beans, drained and rinsed
• 1 (15 oz / 425 g) can kidney beans, drained and rinsed
• 1 1/2 cups (about 165 g) green beans, trimmed and cut into 1-inch pieces
• 1 medium zucchini, diced (about 1 1/2 cups)
• 2 packed cups chopped kale (about 70 g), tough stems removed (or 3 cups baby spinach)

Finish and serve

• 1 tbsp balsamic vinegar
• 1 tbsp lemon juice (from 1/2 lemon)
• 2 tbsp chopped fresh parsley (optional)
• Optional toppings: grated Parmesan, a drizzle of extra-virgin olive oil, crusty bread

Step-by-Step Instructions

Step 1: Prep your vegetables and set up the pot

Dice the onion, carrots, celery, and bell pepper into small, even pieces so they cook at the same rate. Mince the garlic. Trim and cut the green beans into 1-inch pieces, dice the zucchini, and chop the kale (remove tough stems).

Place a large Dutch oven or heavy-bottomed pot (6-quart works well) on the stove. Keep your broth and canned ingredients nearby so you can build the stew smoothly.

Step 2: Sauté the aromatics until sweet and tender

Heat 2 tbsp olive oil in the pot over medium heat until it shimmers, about 30–60 seconds.

Add the onion, carrots, celery, and bell pepper. Cook for 8 minutes, stirring occasionally, until the onion looks translucent and the vegetables begin to soften. If anything starts browning too quickly, reduce the heat to medium-low and add 1–2 tbsp water to loosen the bottom of the pot.

Step 3: Bloom the garlic and tomato paste for deeper flavor

Add the minced garlic and cook for 30 seconds, stirring constantly so it doesn’t scorch.

Add 2 tbsp tomato paste and cook for 1 minute, stirring to coat the vegetables. This quick step concentrates the tomato flavor and makes the stew taste richer and more rounded.

Step 4: Build the tomato broth and start the simmer

Pour in the diced tomatoes (with juices) and 4 cups vegetable broth. Stir well, scraping the bottom of the pot to release any flavorful bits.

Add the oregano, thyme, bay leaf, smoked paprika, salt, and black pepper (and optional red pepper flakes).

Increase heat to high and bring to a boil, about 3–5 minutes. Reduce heat to maintain a gentle simmer at 190–200°F (88–93°C). Simmer uncovered for 20 minutes so the broth thickens slightly and the flavors meld.

Step 5: Add beans and green beans, then simmer until tender

Stir in the cannellini beans and kidney beans, then add the green beans.

Return to a gentle simmer (keep it in the 190–200°F / 88–93°C range) and cook for 10 minutes, stirring once or twice. The green beans should start to soften but still hold their shape.

Step 6: Add zucchini and greens at the end to keep them bright

Add the diced zucchini and chopped kale. Simmer for 5 minutes, stirring gently, until the zucchini is tender and the kale is softened. (If using baby spinach, simmer just 1–2 minutes until wilted.)

Remove and discard the bay leaf.

Step 7: Finish with acidity, adjust seasoning, and serve

Turn off the heat. Stir in 1 tbsp balsamic vinegar and 1 tbsp lemon juice. This final touch lifts the tomato flavor and makes the stew taste more vibrant.

Taste and adjust with more salt (typically 1/4 to 3/4 tsp more, depending on your broth) and black pepper.

Ladle into bowls and top with optional chopped parsley, Parmesan, and/or a drizzle of extra-virgin olive oil. Serve hot with crusty bread.

Pro Tips

• Cut vegetables evenly: Small, consistent pieces give you a stew that feels cohesive and cooks predictably.
• Don’t skip cooking the tomato paste: That 1 minute in the pot removes “raw” tomato paste flavor and adds depth.
• Control the simmer: Keep it at 190–200°F (88–93°C). A hard boil can break the vegetables down too much and dull the flavor.
• Balance at the end: Tomatoes vary. If it tastes flat, add a little more lemon; if it tastes too sharp, a tiny pinch of salt usually fixes it.
• Thicker stew option: Mash about 1/2 cup of beans against the side of the pot and stir back in, or simmer an extra 5–10 minutes.

Variations

• Spicy smoky stew: Add 1/2 tsp crushed red pepper flakes and use 2 tsp smoked paprika. Finish with an extra drizzle of olive oil.
• “Ranch-house” hearty version: Brown 8 oz (225 g) sliced smoked sausage or browned ground turkey in the pot first (medium-high, 6–8 minutes), then proceed with the recipe (reduce oil to 1 tbsp if needed).
• Mediterranean twist: Swap kidney beans for 1 (15 oz) can chickpeas, add 1 tsp ground cumin, and finish with chopped parsley and a little extra lemon.

Storage & Make-Ahead

Let the stew cool to room temperature for about 30 minutes, then refrigerate in airtight containers. It keeps well for up to 5 days. Reheat gently on the stove over medium-low until it reaches 165°F (74°C), or microwave in covered bowls, stirring every 60–90 seconds.

For freezing, cool completely and freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator, then reheat to 165°F (74°C). If the stew thickens in storage, add 1/4–1/2 cup broth or water while reheating to loosen it.

Make-ahead tip: Chop the onion, carrots, celery, and bell pepper up to 24 hours in advance; store refrigerated in a sealed container. This makes weeknight cooking much faster.

Nutrition (per serving)

Approximate, based on 6 servings: 330 calories, 14 g protein, 55 g carbs, 7 g fat, 16 g fiber, 780 mg sodium (will vary by broth and added salt).