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Vegetable and White Bean Stew
with baguette

Active: 40 Total: 40

White wine and tomatoes flavor the base of this Italian-inspired stew. Serve it with bread on the side. 

Tags

Ingredients

Metric
Servings:
4
Vegetable and White Bean Stew:
  • Zucchini - 8 oz, diced
  • Bell peppers, red - 1, chopped
  • Carrots - 8 oz, diced
  • Onions, medium - 1, diced
  • Garlic - 3 cloves, diced
  • Beans, any white (14 oz / 397 g) - 1 can
  • Tomatoes, whole in juice (28 oz / 794 g) - 1 can
  • Butter - 2 Tbsp
  • Tomato paste - 1 Tbsp
  • Oregano, dried - 2 tsp
  • Wine, white - 1 cup (preferably a dry white wine; sub stock)
  • Stock, any type - 3 cups
  • Bay leaves - 2
  • Red pepper flakes - 1/2 tsp, more or less to taste
  • Lemon juice - 2 tsp
  • Cheese, parmesan (opt) - for serving, grated
Baguette:
  • Baguette - 1 small, sliced

Nutrition Facts

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Prep

  1. Zucchini / Bell peppers / Carrots / Onions / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)

  2. Beans - Drain and rinse. 

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Make

  1. Place a colander over a small bowl. Pour tomatoes into the colander and let drain for a few minutes. (Reserve the liquid and the tomatoes.)

  2. Heat a large Dutch oven or saute pan (use one that has a lid) over medium heat. Add butter. When butter melts, add zucchini, bell peppers, carrots, onions, and garlic with some salt. Saute until very tender, 6 to 8 minutes.

  3. Stir in tomato paste and dried oregano until fragrant, ~1 minute.

  4. Use your hands to break apart the whole tomatoes as you add them to the pot with the vegetables. Stir tomatoes until most of their liquid has cooked off and they are starting to stick to the bottom of the pan, 5 to 6 minutes.

  5. Add white wine and bring to a simmer. Stir in beans, stock, reserved liquid from the tomatoes, bay leaves, and red pepper flakes.

  6. Reduce heat to low-medium and simmer liquids for 5 minutes to let the flavors develop.

  7. Warm baguette if you’d like.

  8. Stir lemon juice into stew. Taste and season with some salt and pepper. 

  9. Ladle stew into bowls. Top with cheese (if using). Serve with baguette for dipping. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (23)
Gluten-free (1)
Paleo (1)
Vegetarian (9)

Most Helpful

Very good. Used precooked frozen mussels because that’s what was easy.

By: Courtnay
Posted: Nov 30, 2021
Diet: Original
1 Helpful

21 reviews

This turned out great! I was afraid the spices wouldn't be enough for me but they came together beautifully

By: Brooke
Posted: Jan 16, 2022
Diet: Original
0 Helpful

This was a winner. Everyone loved and it made a lot of leftovers. I used cod and Trader Joe's Langostino Tails.

By: Twyla
Posted: Dec 12, 2021
Diet: Original
0 Helpful

This recipe is a very good basis for cioppino, but I needed to double spices and add about 2 tablespoons of Italian spice blend. Next time, I would get a wider variety of seafood. But I would definitely make this again.

By: Caryn
Posted: Dec 09, 2021
Diet: Original
0 Helpful

Flavor was ok, but versions I have had were richer with more broth. Diced all the veg, but still chunkier than what I've had, and less tomato-y, even after adding some paste and more stock.

By: Travis
Posted: Dec 08, 2021
Diet: Original
0 Helpful

Excellent meal! Would definitely make it again.

By: Alison
Posted: Dec 08, 2021
Diet: Original
0 Helpful

It was fine, but wasn't WOW. I didn't have wine, so maybe using all stock did it? But it was soup, not stew; it was runny, not thick. It seems like if I used a can of diced tomatoes plus V8 or V8 Spicy, it might be better? But I don't know. Didn't love it.

By: Kristin
Posted: Dec 07, 2021
Diet: Vegetarian
0 Helpful