This rustic Italian Braised Green Beans and Potatoes dish is a hearty, oven-roasted medley of wholesome vegetables simmered in a rich, herbed tomato broth. Featuring green beans, red bell pepper, potatoes, and aromatic herbs, it’s a comforting vegan recipe that’s oil-free, gluten-free, and packed with flavor. Perfect for cozy dinners or make-ahead meals, this one-pot dish offers both nutrition and deliciousness in every bite.

Full Recipe: 

Ingredients

Vegetables & Broth:

• 1 large yellow onion, sliced

• 1 red bell pepper, sliced

• 16 oz green beans (fresh recommended)

• 2 lbs Russet potatoes, peeled and chunked

• 2 tbsp minced garlic

• 1 (14.5 oz) can petite diced tomatoes

• 1 (8 oz) can tomato sauce

• 1 cup vegetable broth

• 1 cup water (or additional broth)

• 2 tsp red wine vinegar

• 6 sun-dried tomato halves, minced

• ¼ tsp baking soda

• 2 tbsp nutritional yeast

Spice/Herb Mix:

• 1 tsp garlic powder

• 1 tsp onion powder

• 2 tbsp dried minced onions

• 1½ tsp dried oregano

• 1 tsp dried basil

• ¼ tsp ground rosemary

• 1 tsp dried crushed thyme leaves

• Pinch crushed fennel (optional)

• 2 bay leaves

• 1 tsp sea salt (adjust to taste)

• ¼ tsp black pepper (adjust to taste)

Optional Toppings:

• Fresh chopped parsley

• Red pepper flakes

• Vegan Parmesan or extra nutritional yeast

Directions

1. Preheat oven to 400°F (204°C).

2. Mix spices: Combine all the Spice/Herb Mix ingredients in a small bowl.

3. Sauté veggies: In a large ceramic/enamel-lined Dutch oven, sauté onion, bell pepper, and green beans in ¼ cup water over medium-high heat until slightly softened. Add garlic and cook for another minute.

4. Combine everything: Add potatoes, diced tomatoes, tomato sauce, broth, water, red wine vinegar, sun-dried tomatoes, baking soda, nutritional yeast, and the prepared spice mix. Stir well to coat everything evenly.

5. Bake uncovered for 40–55 minutes, or until potatoes are fork-tender. (Push potatoes down into the broth before baking.)

6. Let rest: Once baked, remove from oven and allow to sit for 10 minutes. Discard bay leaves before serving.

7. Serve hot, garnished with optional toppings like parsley or vegan cheese.

Nutrients (Per serving, approx. based on 4 servings)

• Calories: ~320 kcal

• Carbohydrates: ~60 g

• Protein: ~10 g

• Fat: ~3 g

• Fiber: ~10 g

• Sugar: ~8 g

• Sodium: ~500 mg (adjust based on broth and seasoning)

• Vitamin C: High (due to bell peppers, tomatoes)

• Calcium & Iron: Present in moderate amounts from greens and nutritional yeast

Flavor Profile and Texture

The magic of this dish lies in its ability to develop deep, slow-simmered flavor without needing added oils, fats, or animal products. As the vegetables roast in the oven, they become tender, almost melt-in-your-mouth soft, while absorbing the savory broth made from tomatoes, garlic, sun-dried tomatoes, and vegetable stock. The red bell pepper adds a subtle sweetness and brightness that balances the earthy potatoes and green beans. Dried herbs like oregano, thyme, basil, and rosemary create a fragrant aroma that immediately evokes the warmth of a traditional Italian kitchen.

This isn’t your typical watery vegetable medley. The tomato-based braising liquid thickens slightly as it bakes, enveloping the vegetables in a savory glaze that clings to every bite. Although it resembles a stew in consistency, it remains robust and hearty with distinct textures from each vegetable. The green beans stay slightly firm, while the potatoes break down just enough to add creaminess without turning mushy.

A One-Pot Comfort Meal

One of the most appealing aspects of Italian Braised Green Beans and Potatoes is that it’s a true one-pot wonder. This dish can serve as a full meal for those who prefer lighter fare or as a filling component of a larger dinner spread. Whether you’re preparing a weeknight dinner, planning a batch-cooking session for the week ahead, or looking to impress guests with a rustic plant-based entrée, this recipe delivers on all fronts.

The hands-on prep time is minimal, making it an excellent choice for busy cooks. A quick sauté starts the flavor base, then everything is combined and baked to allow the oven to do the heavy lifting. The final product needs only a few minutes to rest, which helps the flavors settle and intensify before serving.

Health Benefits and Nutritional Highlights

This dish isn’t just a flavor powerhouse—it’s also a nutritional gem. Made entirely from whole food, plant-based ingredients, it’s oil-free, gluten-free, refined sugar-free, and free of any processed components. The use of Russet potatoes provides complex carbohydrates and dietary fiber, which support digestive health and sustained energy levels. Green beans are rich in vitamins A, C, and K, as well as essential minerals like manganese and folate.

Tomatoes and tomato sauce add lycopene, a powerful antioxidant known for its heart-protective properties. The inclusion of nutritional yeast boosts the dish’s B-vitamin content, particularly B12, which is essential for vegans. Sun-dried tomatoes contribute intense umami depth along with iron and potassium. Meanwhile, the herb blend not only enhances flavor but offers anti-inflammatory and antimicrobial benefits—especially from thyme, rosemary, and garlic.

The final nutritional breakdown reveals a balanced meal: moderate calories, high fiber, low fat, and a decent serving of protein—all from plants. It’s a great fit for anyone following a whole food plant-based diet, looking to reduce their intake of processed ingredients, or simply seeking more plant diversity in their meals.

Customizable and Versatile

Another strength of this recipe is its adaptability. While it’s excellent as written, there are plenty of ways to personalize it. You can easily swap out the Russet potatoes for Yukon gold or sweet potatoes if desired. Don’t have fresh green beans? Canned or frozen varieties can work just as well when added at the right stage of cooking.

The spice and herb mix is also flexible. Add chili flakes for heat or smoked paprika for a deeper, earthy flavor. If sun-dried tomatoes aren’t on hand, try substituting with finely chopped olives or capers for a briny contrast. Those who aren’t following a strictly plant-based lifestyle might even enjoy it with a dollop of dairy-free yogurt or a slice of crusty bread on the side.

This recipe also lends itself well to leftovers. It stores beautifully in the refrigerator and even tastes better the next day as the flavors continue to meld. Just warm it gently on the stovetop or in the oven, adding a splash of broth or water to revive the consistency if needed.

Perfect for Entertaining or Everyday Meals

Though simple at heart, Italian Braised Green Beans and Potatoes is an impressive dish to serve to guests. The vibrant mix of colors and aromatic scent is inviting, and its comforting, homey appeal resonates with nearly every dietary preference. It pairs wonderfully with other Italian-style dishes, such as a lemony arugula salad, roasted eggplant, or herbed polenta.

For everyday meals, it’s the kind of dish that simplifies your routine without sacrificing flavor. It’s also an excellent make-ahead option, whether you’re packing lunches for the week or preparing freezer-friendly meals. Since it uses budget-friendly ingredients and feeds a crowd, it’s an economical choice as well.

Conclusion

Italian Braised Green Beans and Potatoes is a shining example of how humble ingredients, when combined thoughtfully, can yield something extraordinary. It’s a dish that’s steeped in rustic Italian tradition while aligning beautifully with modern plant-based lifestyles. Wholesome, hearty, and deeply satisfying, this meal nourishes both the body and soul. Whether you’re looking for an easy weekday dinner, a cozy Sunday bake, or a crowd-pleasing vegan entrée, this dish checks every box—and it’s one you’ll come back to again and again.