13 Quick Winter Stew Recipes for Weeknight One-Pot Cooking

Winter nights call for a warm stew after a long day. These recipes keep things simple with one pot and minimal cleanup. You can have dinner ready without much effort. Here are 13 ideas that work well for weeknights. They use everyday ingredients and taste great.

Helpful Tips Before You Start

These tips keep your winter stews fast and low effort on busy nights.

Use Frozen or Pre-Cut Vegetables

Frozen diced carrots, onions, and celery cut prep time in half. They cook evenly in one pot without extra chopping.

Pick Fast-Cooking Proteins

Ground turkey or beef browns in minutes. Chicken thighs also work well and stay tender without long simmering.

Start with a Flavor Base

Cook onions and garlic in the pot first. Add a spoonful of tomato paste and stir for two minutes to build taste quickly.

Keep Extra Broth Nearby

Stews thicken as they sit. Have a bit of warm broth ready to loosen the mixture if needed before serving.

Classic Beef and Barley Winter Stew

This beef and barley stew combines tender meat with chewy grains in a savory broth. It comes together in one pot and works well on busy weeknights when you need a filling meal that warms you up.

The recipe builds flavor by browning the beef first, then letting the barley soak up the broth as it simmers. The result is a thick, hearty texture with straightforward vegetable and herb notes.

Classic Beef and Barley Winter Stew

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large Dutch oven
• Cutting board
• Knife

Ingredients

  

• 1 tablespoon olive oil
• 1 pound beef stew meat, cut into bite-sized pieces
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 6 cups beef broth
• 1 cup pearl barley
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

 

• Heat the olive oil in a large Dutch oven over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes.
• Add the onion, carrots, and celery. Cook for 4 minutes until the vegetables start to soften.
• Stir in the garlic and tomato paste. Cook for 1 minute until the paste darkens slightly.
• Pour in the beef broth. Add the pearl barley, thyme, bay leaves, salt, and pepper. Stir to combine.
• Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring once or twice, until the beef and barley are tender.
• Remove the bay leaves. Ladle into bowls and top with chopped parsley before serving.

Notes

If the stew thickens too much while simmering, add a splash of extra broth to loosen it. Leftovers reheat well on the stove with a little added water to restore the original consistency.

Course: Soup
Cuisine: American
Equipment: Large Dutch oven, Cutting board, Knife

Chicken and Dumpling Stew

This chicken and dumpling stew combines tender pieces of chicken with soft vegetables in a light broth, finished with fluffy dumplings cooked right on top. It works well for busy winter evenings when you need a filling meal from one pot with minimal fuss.

The result is a savory, homey dish where the dumplings soak up the broth while staying light and the chicken stays moist from gentle simmering.

Chicken and Dumpling Stew

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large Pot
• Mixing Bowl

Ingredients

  

• 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 4 cups chicken broth
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 2 tablespoons unsalted butter, melted
• Chopped fresh parsley for serving

Instructions

 

• Heat a large pot over medium heat. Add the chicken pieces and season with salt and pepper. Cook until lightly browned on all sides.
• Add the onion, carrots, celery, and thyme to the pot. Stir and cook for 5 minutes until the vegetables begin to soften.
• Pour in the chicken broth and bring the mixture to a simmer. Let it cook for 10 minutes.
• While the stew simmers, stir together the flour, baking powder, and 1/2 teaspoon salt in a bowl. Add the milk and melted butter, mixing just until a thick dough forms.
• Drop spoonfuls of the dumpling dough directly onto the surface of the simmering stew. Cover the pot and cook for 12 minutes without lifting the lid.
• Remove the pot from the heat. Sprinkle with chopped parsley before serving.

Notes

Keep the broth at a steady simmer before adding the dumplings so they cook evenly through steam. If the stew thickens too much on reheating, stir in a splash of broth to loosen it. Leftovers store well in the refrigerator for up to three days.

Course: Soup
Cuisine: American
Equipment: Large Pot, Mixing Bowl

Spicy Chorizo and Lentil Stew

This stew combines smoky chorizo with earthy lentils in one pot for a filling winter meal. It suits busy weeknights when you want something warming without much cleanup.

The lentils thicken the broth while the chorizo adds spice and depth. Each bowl feels hearty yet simple to prepare.

Spicy Chorizo and Lentil Stew

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Course Soup

Cuisine Spanish

Servings 4 people

Equipment

• Large Pot
• Knife
• Cutting Board

Ingredients

  

• 1 tablespoon olive oil
• 250g spicy chorizo sausage, sliced into rounds
• 1 large onion, chopped
• 2 carrots, diced
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon red chili flakes
• 200g dried green lentils, rinsed
• 400g can chopped tomatoes
• 750ml chicken stock
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the chorizo slices and cook for 3 to 4 minutes until they release oil and brown lightly.
• Add the onion, carrots, and garlic to the pot. Stir and cook for 5 minutes until the vegetables begin to soften.
• Stir in the smoked paprika and chili flakes. Cook for 1 minute to toast the spices.
• Add the lentils, chopped tomatoes, and chicken stock. Season with salt and black pepper.
• Bring the mixture to a boil, then lower the heat and simmer uncovered for 25 to 30 minutes. Stir occasionally until the lentils are tender.
• Ladle into bowls and top with the chopped parsley.

Notes

If the stew gets too thick after sitting, stir in a little extra stock when reheating. Reduce the chili flakes if you prefer less heat. Leftovers store well in the fridge for up to three days and develop more flavor overnight.

Course: Soup
Cuisine: Spanish
Equipment: Large Pot, Knife, Cutting Board

Butternut Squash and Sage White Bean Stew

This stew combines sweet butternut squash with creamy white beans and fragrant sage for a simple winter meal. It cooks in one pot, making it ideal for weeknights when you want a filling dish without extra cleanup.

The result is a thick, savory stew with tender squash pieces and soft beans in a light broth. Fresh sage adds an earthy note that stands out against the mild beans and squash.

Butternut Squash and Sage White Bean Stew

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 medium butternut squash, peeled and cut into 1-inch cubes (about 4 cups)
• 2 cans (15 ounces each) white beans, drained and rinsed
• 4 cups vegetable broth
• 2 tablespoons fresh sage, chopped
• 2 cups baby spinach
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it softens. Stir in the garlic and cook for 1 minute more.
• Add the cubed butternut squash to the pot. Cook for 5 minutes, stirring occasionally, to lightly brown the edges.
• Pour in the white beans and vegetable broth. Bring the mixture to a simmer, then reduce the heat to medium-low. Cover and cook for 15 minutes until the squash is tender.
• Stir in the chopped sage and baby spinach. Cook for 2 minutes until the spinach wilts. Season with salt and black pepper to taste before serving.

Notes

For a thicker stew, mash a few beans against the side of the pot before adding the spinach. Leftovers keep well in the fridge for up to three days and reheat easily on the stovetop with a splash of broth. If fresh sage is unavailable, use 1 teaspoon dried sage added with the broth.

Course: Soup
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife

Lamb and Root Vegetable Stew with Rosemary

This lamb and root vegetable stew combines chunks of tender meat with carrots, parsnips, and potatoes in a broth flavored by fresh rosemary. It suits cold weeknights when you need a filling meal that comes together in one pot with minimal cleanup.

The result is a hearty dish with earthy vegetables and a light herbal note from the rosemary that cuts through the richness of the lamb. The texture stays thick enough to feel substantial yet loose enough to spoon easily over bread or rice.

Lamb and Root Vegetable Stew with Rosemary

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Course Soup

Cuisine Mediterranean

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 1 pound lamb stew meat, cut into 1-inch chunks
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 carrots, peeled and sliced into 1/2-inch rounds
• 2 parsnips, peeled and sliced into 1/2-inch rounds
• 2 medium potatoes, cubed
• 2 sprigs fresh rosemary
• 4 cups beef broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the lamb chunks and cook until browned on all sides, about 5 minutes.
• Add the onion and garlic to the pot. Cook for 3 minutes until the onion begins to soften.
• Stir in the carrots, parsnips, and potatoes. Cook for another 2 minutes.
• Pour in the beef broth. Add the rosemary sprigs, salt, and black pepper.
• Bring the mixture to a simmer, then cover the pot. Cook for 40 minutes, stirring once halfway through, until the lamb is tender and the vegetables are soft.
• Remove the rosemary sprigs before serving.

Notes

Use fresh rosemary sprigs rather than dried for the cleanest flavor. If the stew sits too long and thickens, stir in a small splash of broth when reheating to loosen it without diluting the taste. Leftovers keep well in the fridge for three days and reheat gently on the stove.

Course: Soup
Cuisine: Mediterranean
Equipment: Large Pot, Cutting Board, Knife

Turkey Chili-Style Stew with Beans

This turkey chili-style stew brings bold spices and hearty beans together in one pot for a satisfying winter meal. It comes together quickly on a weeknight and delivers a thick, comforting bowl without extra dishes.

The flavor leans savory and mildly spiced, with tender ground turkey and creamy beans in a tomato base. It works well when you need a filling dinner that reheats nicely for lunches.

Turkey Chili-Style Stew with Beans

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large Pot
• Wooden Spoon
• Knife
• Cutting Board

Ingredients

  

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (28 ounces) crushed tomatoes
• 1 cup chicken broth
• Salt and black pepper to taste
• Fresh cilantro, chopped, for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the ground turkey and cook until it is no longer pink, breaking it up with a spoon as it browns.
• Add the diced onion, minced garlic, and diced green bell pepper to the pot. Cook for 4 to 5 minutes until the vegetables begin to soften.
• Stir in the chili powder and ground cumin. Cook for 1 minute until the spices become fragrant.
• Add the kidney beans, black beans, crushed tomatoes, and chicken broth. Stir everything together and bring the mixture to a simmer.
• Reduce the heat to low, cover the pot, and let the stew simmer for 15 minutes. Season with salt and black pepper to taste.
• Ladle the stew into bowls and top each serving with chopped fresh cilantro.

Notes

If the stew thickens too much during simmering, add a splash more broth to reach your preferred consistency. Leftovers store well in the refrigerator for up to three days and reheat gently on the stove with a little extra broth to loosen the texture.

Course: Soup
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Knife, Cutting Board

Coconut Curry Sweet Potato and Chickpea Stew

This stew brings together sweet potatoes and chickpeas in a creamy coconut curry broth. It comes together in one pot and works well on busy weeknights when you want something warm and filling without much cleanup. The flavors balance earthy sweetness with gentle spice, and the texture stays hearty from the tender vegetables and beans.

The dish suits cold evenings and makes good use of pantry staples. It feels comforting yet light enough to serve with simple sides like rice or flatbread.

Coconut Curry Sweet Potato and Chickpea Stew

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Course Soup

Cuisine Asian

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 2 tablespoons coconut oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 2 large sweet potatoes, peeled and cut into 1-inch cubes
• 2 cans (15 ounces each) chickpeas, drained and rinsed
• 1 can (14 ounces) coconut milk
• 2 cups vegetable broth
• 2 cups fresh spinach
• Salt and black pepper to taste
• Juice of 1 lime, for serving
• Fresh cilantro, for serving

Instructions

 

• Heat the coconut oil in a large pot over medium heat. Add the diced onion and cook for 3 to 4 minutes until it softens.
• Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
• Add the curry powder and stir for 30 seconds to toast the spices.
• Add the sweet potato cubes, chickpeas, coconut milk, and vegetable broth. Stir to combine.
• Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 20 minutes until the sweet potatoes are tender.
• Stir in the spinach and cook for 2 minutes until it wilts. Season with salt and black pepper.
• Ladle the stew into bowls and finish with a squeeze of lime juice and fresh cilantro.

Notes

If the stew thickens too much while simmering, add a splash of extra broth to loosen it. The spinach can be swapped for kale if that is what you have on hand, but add it a few minutes earlier since it takes longer to soften. Leftovers reheat well on the stove with a little water stirred in to restore the consistency.

Course: Soup
Cuisine: Asian
Equipment: Large pot, Cutting board, Knife

Pork and Cabbage Stew with Caraway

This one-pot stew brings together tender pork and soft cabbage in a savory broth scented with caraway. It comes together quickly on a weeknight and delivers a hearty, warming meal that feels right for cold evenings.

The caraway gives the dish a gentle earthy note that balances the sweetness of the cabbage and the richness of the pork. Everything cooks in a single pot, so cleanup stays simple while the flavors develop during a short simmer.

Pork and Cabbage Stew with Caraway

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Course Soup

Cuisine Eastern European

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 2 tablespoons vegetable oil
• 1 pound pork shoulder, cut into 1-inch cubes
• 1 medium onion, diced
• 2 carrots, sliced
• 2 cloves garlic, minced
• 2 teaspoons caraway seeds
• 4 cups shredded green cabbage
• 4 cups beef broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Heat the oil in a large pot over medium-high heat. Add the pork cubes and cook until browned on all sides.
• Add the onion and carrots to the pot. Cook for 3 to 4 minutes until the onion starts to soften.
• Stir in the garlic and caraway seeds. Cook for 1 minute until fragrant.
• Add the shredded cabbage, beef broth, salt, and pepper. Stir to combine.
• Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 to 30 minutes until the pork is tender and the cabbage is soft.

Notes

Toast the caraway seeds briefly with the garlic if you want a deeper flavor. Leftovers keep well in the fridge for three days and reheat easily on the stove with a splash of broth to loosen the texture. Serve with crusty bread to soak up the broth.

Course: Soup
Cuisine: Eastern European
Equipment: Large pot, Cutting board, Knife

Mushroom and Farro Vegetarian Stew

This stew pairs earthy mushrooms with chewy farro for a hearty vegetarian meal that feels right at home on cold weeknights. Everything cooks in one pot, so cleanup stays simple while the flavors build together.

The result is a thick, savory broth with tender vegetables and a nutty bite from the farro. Spinach stirred in at the end adds color and freshness without extra steps.

Mushroom and Farro Vegetarian Stew

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 16 ounces cremini mushrooms, sliced
• 1 cup pearled farro, rinsed
• 4 cups vegetable broth
• 2 carrots, diced
• 1 teaspoon dried thyme
• 2 cups baby spinach
• Salt and black pepper, to taste
• 2 tablespoons chopped fresh parsley, for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it softens.
• Stir in the garlic and mushrooms. Cook for 5 minutes, stirring now and then, until the mushrooms release their liquid and start to brown.
• Add the farro, carrots, thyme, and vegetable broth. Bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 25 minutes until the farro is tender but still has some chew.
• Stir in the spinach and cook for 2 minutes until it wilts. Season with salt and black pepper.
• Ladle into bowls and top each serving with fresh parsley.

Notes

If the stew thickens too much after sitting, stir in a splash of broth when reheating. Pearled farro works best here because it cooks evenly in the same time as the vegetables. Leftovers keep well in the fridge for three days and taste even better the next day once the flavors settle.

Course: Main Course
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife

Italian Sausage and Pepper Stew

This stew brings together savory Italian sausage and sweet bell peppers in a tomato broth that feels hearty without much effort. It works well on busy winter evenings when you want a filling meal with minimal cleanup. The result is a chunky, one-pot dish with balanced flavors from the sausage and peppers.

The cooking method keeps everything in a single pot, starting with browning the sausage to build flavor before simmering the vegetables and broth together.

Italian Sausage and Pepper Stew

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Dutch Oven
• Knife
• Cutting Board

Ingredients

  

• 1 tablespoon olive oil
• 1 pound Italian sausage links, sliced into rounds
• 1 large onion, sliced
• 3 bell peppers (mixed colors), sliced
• 3 cloves garlic, minced
• 1 (14-ounce) can diced tomatoes
• 2 cups chicken broth
• 1 teaspoon Italian seasoning
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the sliced Italian sausage and cook until browned on both sides, about 5 minutes.
• Add the sliced onion and bell peppers to the pot. Cook for 4 to 5 minutes until the vegetables start to soften.
• Stir in the minced garlic and cook for 1 minute until fragrant.
• Pour in the diced tomatoes with their juices and the chicken broth. Add the Italian seasoning along with salt and black pepper to taste.
• Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 15 minutes to let the flavors combine.
• Ladle the stew into bowls and top with chopped fresh parsley before serving.

Notes

Slice the sausage into even rounds before cooking so it browns evenly and releases flavor into the broth. If the stew thickens too much during simmering, add a splash more broth to reach your preferred consistency. Leftovers reheat well on the stovetop with a little extra liquid to loosen the texture.

Course: Soup
Cuisine: Italian
Equipment: Dutch Oven, Knife, Cutting Board

Thai Peanut Chicken Stew

This Thai peanut chicken stew brings creamy peanut flavor and tender chicken together in one pot. It works well on busy weeknights when you want a hearty meal without extra dishes. The result is a thick stew with warm spices and a light nutty finish that feels comforting in cold weather.

Thai Peanut Chicken Stew

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Course Soup

Cuisine Thai

Servings 4 people

Equipment

• Large Pot
• Wooden Spoon
• Knife

Ingredients

  

• 2 tablespoons vegetable oil
• 1.5 pounds boneless chicken thighs, cut into bite-size pieces
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 carrots, sliced
• 1 red bell pepper, chopped
• 1/2 cup creamy peanut butter
• 1 can (14 ounces) coconut milk
• 2 cups chicken broth
• 2 tablespoons soy sauce
• 1 teaspoon chili flakes
• 1 tablespoon lime juice
• 1/4 cup chopped peanuts, for serving
• 2 tablespoons chopped cilantro, for serving

Instructions

 

• Heat the vegetable oil in a large pot over medium heat. Add the chicken pieces and cook until lightly browned on all sides.
• Add the onion, garlic, and ginger to the pot. Stir and cook for 2 minutes until the onion softens.
• Stir in the carrots and red bell pepper. Cook for another 3 minutes.
• Add the peanut butter, coconut milk, chicken broth, soy sauce, and chili flakes. Stir until the peanut butter melts and the mixture is smooth.
• Bring the stew to a simmer. Cover and cook for 15 minutes, stirring once or twice, until the chicken is cooked through and the carrots are tender.
• Stir in the lime juice. Taste and adjust seasoning if needed.
• Ladle into bowls and top with chopped peanuts and cilantro before serving.

Notes

For a thicker stew, let it simmer uncovered for the last 5 minutes. If the peanut butter is very thick, stir it with a splash of broth before adding it to the pot. Leftovers reheat well on the stove with a little extra broth to loosen the texture. Skip the chili flakes if you prefer a milder flavor.
Course: Soup
Cuisine: Thai
Equipment: Large Pot, Wooden Spoon, Knife

Moroccan Vegetable Tagine-Style Stew

This stew brings together tender vegetables and warm spices in a single pot. It works well on cold weeknights when you want something hearty without much effort. The result is a lightly sweet and savory dish with soft carrots and zucchini in a lightly spiced tomato broth.

Moroccan Vegetable Tagine-Style Stew

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Course Main Course

Cuisine Moroccan

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 3 carrots, sliced into rounds
• 2 zucchini, chopped
• 1 red bell pepper, chopped
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1/2 teaspoon ground ginger
• 1/2 teaspoon turmeric
• Salt and black pepper to taste
• Juice of 1 lemon
• Fresh cilantro, chopped, for garnish

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it starts to soften.
• Stir in the garlic, cumin, cinnamon, paprika, ginger, and turmeric. Cook for 1 minute until the spices smell fragrant.
• Add the carrots, zucchini, and red bell pepper. Stir to coat the vegetables with the spices.
• Pour in the diced tomatoes and vegetable broth. Season with salt and black pepper. Bring the mixture to a simmer.
• Cover the pot and cook for 15 minutes, stirring once or twice, until the carrots are tender.
• Add the chickpeas and lemon juice. Simmer uncovered for 5 more minutes to warm the chickpeas through.
• Ladle the stew into bowls and top with fresh cilantro before serving.

Notes

Add a pinch more cinnamon if you like a sweeter note, or stir in a spoonful of harissa for heat. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the texture. Serve with warm flatbread or quick-cooked couscous on the side.

Course: Main Course
Cuisine: Moroccan
Equipment: Large Pot, Cutting Board, Knife

Creamy Tomato and White Bean Stew with Pesto

This one-pot stew brings together creamy tomatoes and hearty white beans for a quick winter meal. It comes together fast on busy weeknights and delivers a rich texture with a bright pesto finish.

The dish works well when you need something warm and filling without much cleanup. The beans add body while the pesto keeps each bowl fresh and balanced.

Creamy Tomato and White Bean Stew with Pesto

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Course Main Course

Cuisine Italian

Servings 4 people

Equipment

• Large Pot
• Wooden Spoon
• Can Opener

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cans (14.5 oz each) diced tomatoes
• 2 cans (15 oz each) white beans, drained and rinsed
• 2 cups vegetable broth
• 1/2 cup heavy cream
• Salt and black pepper to taste
• 1/4 cup prepared pesto, for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it softens, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
• Pour in the diced tomatoes with their juices and the vegetable broth. Add the drained white beans. Season with salt and black pepper. Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally.
• Reduce the heat to low. Stir in the heavy cream and heat through for 2 to 3 minutes without boiling. Ladle the stew into bowls and top each serving with a spoonful of pesto.

Notes

If the stew thickens too much after sitting, add a splash of broth when reheating. The pesto loses flavor if stirred in early, so add it only at the table. Leftovers keep in the fridge for three days and reheat gently on the stove.

Course: Main Course
Cuisine: Italian
Equipment: Large Pot, Wooden Spoon, Can Opener