White Bean & Tomato Stew: The Lazy Genius’s Meal You’ll Make Weekly
You want a meal that’s stupidly easy, wildly nutritious, and tastes like you spent hours cooking. Enter: White Bean & Tomato Stew.
This isn’t just another soup—it’s a flavor bomb that requires minimal effort and delivers maximum satisfaction.
Perfect for meal prep, lazy nights, or impressing someone who thinks you can’t cook.
No fancy skills, no obscure ingredients, just a bowl of comfort that’ll make you question why you ever ordered takeout. Ready to out-cook your past self?
Let’s go.
Why This Recipe Slaps
This stew is the culinary equivalent of a trusty old hoodie—reliable, cozy, and somehow gets better with time. The creamy white beans soak up the rich tomato broth, while garlic and herbs add depth without overpowering.
It’s vegan (but doesn’t scream “I’m vegan!”), packed with protein, and costs pennies per serving.
Plus, it’s a one-pot wonder. Less cleanup = more happiness.
Key Details
- Servings: 4
- Prep time: 10 minutes
- Cooking time: 25 minutes
- Calories per serving: ~320
White Bean & Tomato Stew: The Lazy Genius’s Meal You’ll Make Weekly
Course: Dinner, Soup, Vegetarian4
servings10
minutes25
minutes320
kcalIngredients
2 tbsp olive oil
1 onion, diced
3 garlic cloves, minced
1 tsp smoked paprika
1 tsp dried thyme
1 can (28 oz) crushed tomatoes
2 cans (15 oz each) white beans, drained and rinsed
2 cups vegetable broth
Salt and pepper to taste
Fresh parsley for garnish (optional, but fancy)
Step-by-Step Instructions
- Sauté the aromatics: Heat olive oil in a pot over medium heat. Add onion and cook until soft (about 5 minutes). Stir in garlic, paprika, and thyme.
- Tomato time: Pour in crushed tomatoes and simmer for 2–3 minutes, scraping the bottom of the pot to release flavor.
- Beans and broth: Add white beans and vegetable broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes until slightly thickened.
- Season and serve: Adjust salt and pepper, garnish with parsley if desired, and serve.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or microwave—just add a splash of water if it’s too thick. Freezes like a champ for up to 3 months (thaw overnight in the fridge).
Why This Stew Is a Life Hack
It’s cheap, fast, and loaded with fiber and plant-based protein.
The tomatoes deliver lycopene (a fancy antioxidant), while the beans keep you full for hours. Plus, it’s naturally gluten-free and dairy-free, so it’s a crowd-pleaser for picky eaters. Win-win.
Nutrition Facts (Per Serving)
- Calories: 320
- Protein: 12g
- Carbs: 45g
- Fiber: 10g
- Fat: 8g
Common Mistakes to Avoid
- Overcooking the garlic: Burnt garlic = bitter stew.
Add it with the spices, not before.
- Skimping on broth: Too little liquid = bean paste. Too much = tomato soup. Aim for the Goldilocks zone.
- Forgetting to taste: Season as you go.
Beans are bland without salt. Don’t blame the recipe.
Alternatives
- Spice it up: Add red pepper flakes or a diced chili for heat.
- Meat lovers: Toss in cooked sausage or bacon (because everything’s better with bacon).
- Creamy twist: Stir in coconut milk or a dollop of yogurt for richness.
FAQs
Can I use dried beans instead of canned?
Yes, but you’ll need to soak and cook them first. Canned beans are here for your convenience—no shame in taking shortcuts.
What kind of white beans work best?
Cannellini or Great Northern beans are ideal.
Navy beans work too, but they’re smaller and less creamy.
Can I make this in a slow cooker?
Absolutely. Sauté the aromatics first, then dump everything in the slow cooker on low for 4-6 hours. Easy mode activated.
Final Thoughts
This stew is proof that great food doesn’t need to be complicated.
It’s hearty, healthy, and happens to be dirt cheap. Make it once, and it’ll earn a permanent spot in your recipe rotation.
Now go forth and conquer your kitchen—one lazy, delicious bowl at a time.
