Tomato Bean Stew
A hearty, rustic stew with creamy beans, tender potatoes, and rich tomato broth, finished with fresh parsley. Simple, satisfying, and perfect for a cozy weeknight dinner.
- Total time
- 30 min
- Servings
- 4
- Calories
- 280
- Protein
- 10g
Ingredients
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Open the appInstructions
Step 1
Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 chopped onion and cook until soft and translucent, about 5 minutes.
Step 2
Stir in 2 minced garlic cloves and cook until fragrant, about 1 minute.
Step 3
Add 2 diced potatoes and 1 can of diced tomatoes (with their juices). Stir to combine.
Step 4
Pour in 1 cup vegetable broth and bring to a simmer. Reduce heat to low, cover, and cook until potatoes are tender, about 15 minutes.
Step 5
Stir in 1 can of drained and rinsed cannellini beans. Simmer uncovered for 5 minutes, until beans are heated through and stew thickens slightly.
Step 6
Season with salt and pepper to taste. Stir in 1/4 cup chopped parsley just before serving.
Step 7
Serve hot, optionally with crusty bread or a drizzle of olive oil.
Tools you’ll need
- large pot
- wooden spoon
- knife
- cutting board
- can opener
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