Quick Recipe Version (TL;DR)

Yield: 4 hearty servings
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Quick Ingredients

2 tbsp olive oil
1 tbsp unsalted butter (or more olive oil for dairy-free)
1 large yellow onion, diced
2 celery stalks, diced
4 garlic cloves, minced
2 medium parsnips, peeled and chopped (about 280 g)
3 medium carrots, peeled and chopped (about 225 g)
2 small turnips, peeled and chopped (about 280 g)
2 tbsp tomato paste
2 tbsp all-purpose flour
4 1/2–5 cups vegetable broth
2 cans (15 oz / 425 g each) white beans, drained and rinsed
4 sprigs fresh thyme, 1 small sprig rosemary, 2 bay leaves
1/2 tsp smoked paprika, salt, and black pepper
1–2 tsp red wine vinegar or lemon juice
Chopped fresh parsley, extra-virgin olive oil for serving

Do This

1. Prep all vegetables into roughly 1.25–2 cm (1/2–3/4 inch) chunks; mince garlic.
2. Sauté onion and celery in olive oil and butter over medium heat until soft, 6–8 minutes; add garlic and cook 1 minute.
3. Stir in parsnips, carrots, turnips, smoked paprika, salt, and pepper; cook 5 minutes to lightly caramelize.
4. Add tomato paste and cook 2 minutes, then sprinkle in flour and cook 1 minute, stirring constantly.
5. Add broth gradually while stirring, then add thyme, rosemary, bay leaves; bring to a simmer, cover, and cook 25–30 minutes until vegetables are tender.
6. Stir in white beans and simmer uncovered 10–15 minutes until thickened; adjust seasoning, brighten with vinegar or lemon juice, garnish with parsley, and serve hot.

Why You’ll Love This Recipe

Deeply comforting and hearty without feeling heavy, thanks to tender root vegetables and creamy white beans.
Uses simple, affordable winter produce and pantry staples you can find anywhere.
One-pot recipe that reheats beautifully, making it ideal for cozy weeknights and meal prep.
Easily adaptable: make it vegan, add greens, or tweak the herbs to match what you have.

Grocery List

Produce: Parsnips, carrots, turnips, yellow onion, celery, garlic, fresh thyme, fresh rosemary, fresh parsley, lemon (or buy red wine vinegar instead).
Dairy: Unsalted butter (optional; use more olive oil for dairy-free).
Pantry: Olive oil, tomato paste, vegetable broth, canned white beans (cannellini or Great Northern), bay leaves, smoked paprika, salt, black pepper, red wine vinegar (or lemon), all-purpose flour.

Full Ingredients

For the Cozy Winter Vegetable Stew

2 tbsp olive oil
1 tbsp unsalted butter (or use 1 more tbsp olive oil for a vegan/dairy-free version)
1 large yellow onion, diced
2 celery stalks, diced
4 garlic cloves, minced
2 medium parsnips, peeled and cut into 1.25–2 cm (1/2–3/4 inch) pieces (about 280 g / 10 oz)
3 medium carrots, peeled and cut into 1.25–2 cm (1/2–3/4 inch) pieces (about 225 g / 8 oz)
2 small turnips, peeled and cut into 1.25–2 cm (1/2–3/4 inch) pieces (about 280 g / 10 oz)
2 tbsp tomato paste
2 tbsp all-purpose flour
4 1/2–5 cups (1.06–1.18 L) vegetable broth, preferably low-sodium
2 cans (15 oz / 425 g each) white beans, such as cannellini or Great Northern, drained and rinsed (about 3 cups cooked beans)
4 fresh thyme sprigs (or 1 tsp dried thyme)
1 small fresh rosemary sprig (or 1/2 tsp dried rosemary, lightly crushed)
2 bay leaves
1/2 tsp smoked paprika
1–1 1/4 tsp fine sea salt, plus more to taste
1/2 tsp freshly ground black pepper, plus more to taste
1–2 tsp red wine vinegar or freshly squeezed lemon juice, to finish

For Serving (Optional but Recommended)

2–3 tbsp chopped fresh parsley
Extra-virgin olive oil for drizzling
Crusty bread or warm rolls, for dipping

Step-by-Step Instructions

Step 1: Prep all the vegetables

Start by prepping your ingredients so the cooking flows smoothly. Peel the parsnips, carrots, and turnips. Cut them into even 1.25–2 cm (1/2–3/4 inch) chunks; this size is small enough to become tender but large enough to hold their shape in the stew. Dice the onion and celery into small pieces so they melt into the base. Mince the garlic finely.

Rinse and drain the white beans if using canned. Pick the thyme leaves off one of the sprigs if you like, and leave a few sprigs whole along with the rosemary and bay leaves to simmer in the stew. Having everything ready now makes the actual cooking very relaxed.

Step 2: Build a flavorful aromatic base

In a heavy-bottomed pot or Dutch oven (about 4–5 liters), heat the olive oil and butter over medium heat. Once the fat is hot and shimmering, add the diced onion and celery along with a small pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent and starting to turn golden at the edges, about 6–8 minutes.

Add the minced garlic and cook for 1 minute more, stirring constantly so it does not burn. At this stage, the kitchen should smell fragrant and cozy—the perfect base for a winter stew.

Step 3: Add root vegetables and spices

Add the chopped parsnips, carrots, and turnips to the pot. Sprinkle over the smoked paprika, 1 teaspoon of salt (or to taste), and the black pepper. Stir well so the vegetables are coated in the aromatic mixture and the spices. Cook for 5–7 minutes, stirring occasionally, until some of the edges take on a little color. Lightly caramelizing the vegetables here deepens the flavor of the final stew.

If the bottom of the pot looks very dry or starts to darken too quickly, reduce the heat slightly and add a splash of broth to prevent scorching.

Step 4: Toast the tomato paste and flour

Stir in the tomato paste and cook it with the vegetables for about 2 minutes, stirring frequently. This step removes the raw, sharp taste and turns the tomato paste sweeter and more savory.

Sprinkle the flour evenly over the vegetables and stir constantly for 1–2 minutes. The flour will lightly coat everything and may stick a little to the bottom; that is fine as long as it does not burn. Cooking the flour briefly helps it thicken the stew later without tasting pasty.

Step 5: Add broth and herbs, then simmer

Gradually pour in about 1 cup (240 ml) of the vegetable broth while stirring and scraping the bottom of the pot with a wooden spoon to release any browned bits. Once it forms a smooth, slightly thick base, add the remaining 3 1/2–4 cups of broth, depending on how brothy or thick you prefer your stew.

Add the thyme sprigs (or dried thyme), rosemary sprig (or dried rosemary), and bay leaves. Increase the heat to medium-high and bring the mixture just to a boil. As soon as it boils, reduce the heat to low, cover with a lid slightly ajar, and let the stew simmer gently for 25–30 minutes. Stir once or twice during this time. The vegetables should become very tender but not falling apart, and the broth will begin to thicken slightly.

Step 6: Add beans and thicken to your liking

Stir in the drained white beans. Continue to simmer the stew uncovered for another 10–15 minutes, stirring occasionally. The beans will heat through and release some of their starch, helping to further thicken the stew. If you prefer a thicker, almost chowder-like texture, gently mash a small handful of beans and vegetables against the side of the pot with your spoon and stir them back in.

If at any point the stew seems too thick, add a splash of extra broth or water. If it seems too thin, keep simmering uncovered for a few more minutes until it reaches a rich, spoon-coating consistency.

Step 7: Season, finish, and serve

Fish out the bay leaves and any large herb sprigs. Taste the stew and adjust the seasoning with more salt and pepper as needed. Stir in 1–2 teaspoons of red wine vinegar or freshly squeezed lemon juice to brighten the flavors; start with 1 teaspoon, taste, and add more if desired. This little bit of acidity really lifts the earthy sweetness of the root vegetables.

Ladle the stew into warm bowls. Drizzle each bowl with a little extra-virgin olive oil and scatter over chopped fresh parsley. Serve steaming hot with crusty bread or rolls for dipping. The stew should be thick, hearty, and full of tender parsnips, carrots, turnips, and creamy white beans suspended in a savory, herb-scented broth.

Pro Tips

Cut vegetables evenly: Aim for 1.25–2 cm (1/2–3/4 inch) pieces so everything cooks at the same rate and holds its shape in the stew.
Do not rush the simmer: A gentle 30–40 minute simmer lets the flavors deepen and the vegetables become silky-tender without turning mushy.
Adjust thickness at the end: For a thicker stew, mash some beans and vegetables into the broth. For a lighter result, simply add extra broth or water until it is as loose as you like.
Season in layers: Add a bit of salt early with the onions, again with the vegetables, and finally adjust at the end. Layered seasoning tastes more balanced than adding it all at once.
Finish with acid: The vinegar or lemon juice at the end is small but mighty—it brightens the entire pot. Do not skip it.

Variations

Leafy greens boost: Stir in 2–3 large handfuls of chopped kale, Swiss chard, or spinach during the last 5 minutes of cooking. Simmer until wilted and tender for extra color and nutrition.
Creamier version: For a more luxurious stew, stir in 1/4–1/3 cup (60–80 ml) heavy cream or full-fat coconut milk right at the end, just before serving. Do not let it boil after adding cream to prevent curdling.
Smoky rustic twist: Increase the smoked paprika to 1 tsp and add a pinch of chili flakes for a gentle heat. Serve with a sprinkle of grated hard cheese (like Parmesan or a vegetarian alternative) on top.

Storage & Make-Ahead

Let the stew cool to room temperature, then transfer it to airtight containers. It will keep in the refrigerator for up to 4 days. The flavors actually deepen and improve by the next day, making it perfect for meal prep.

For longer storage, freeze in freezer-safe containers or heavy-duty bags for up to 3 months. Leave a little headspace at the top for expansion. Thaw overnight in the refrigerator before reheating.

To reheat, warm gently in a saucepan over medium-low heat, adding a splash of water or broth if it has thickened too much in the fridge. Stir occasionally until steaming hot throughout. You can also reheat individual portions in the microwave, stirring halfway through.

Nutrition (per serving)

Approximate values for 1 of 4 servings (without optional cream or bread): about 360 calories; 12 g protein; 60 g carbohydrates; 13 g fiber; 9 g fat (1.5 g saturated fat); 0 mg cholesterol. Sodium will vary depending on the broth and added salt but is roughly 900–1100 mg if using low-sodium broth and salting to taste. These numbers are estimates and will change with ingredient brands and any variations you make.

Cozy Winter Vegetable Stew With White Beans and Herbs