Creamy Vegan Tomato White Bean Stew
This Creamy Vegan Tomato White Bean Stew is a comforting and hearty dish that highlights the rich flavors of tomatoes and nutritious white beans, perfectly blended with creamy coconut milk. It's an ideal meal for chilly days and can be prepared in under an hour.
Equipment
- 1 large pot or Dutch oven
- 1 measuring cups and spoons
- 1 can opener
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) white beans, drained and rinsed
- 2 cups vegetable broth
- 1 cup coconut milk (full-fat for creaminess)
- to taste salt
- to taste pepper
- 1 cup fresh spinach (optional) If using, add and cook until wilted.
- fresh parsley, chopped (optional) For garnish if desired.
Instructions
- Heat the olive oil over medium heat in a large pot or Dutch oven. Add the diced onion and sauté for about 5 minutes, until it becomes translucent.
- Add the minced garlic, dried oregano, and dried basil. Stir for another minute until the garlic is fragrant.
- Pour in the diced tomatoes (with their juices) and increase the heat to bring the mixture to a simmer.
- Add the white beans and vegetable broth to the pot. Stir well to combine and allow it to cook for about 15 minutes.
- Stir in the coconut milk and let the stew cook for an additional 5–10 minutes, until it thickens slightly. Season with salt and pepper to taste.
- If using, add the fresh spinach and cook until wilted, about 2 minutes.
- Serve hot, garnished with fresh parsley if desired.
Notes
For a spicier stew, consider adding red pepper flakes when sautéing the onions.
This stew can be stored in the refrigerator for up to 3 days or frozen for longer storage.
You can serve this stew with crusty bread or over rice for a heartier meal.