Creamy Vegan Tomato White Bean Stew
This comforting and hearty vegan stew combines the rich flavors of tomatoes and white beans, creating a creamy and satisfying dish. Perfect for chilly evenings, it’s packed with nutrients and can be served on its own or with crusty bread.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 measuring cups
- 1 measuring spoons
- 1 can opener
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 28 ounces crushed tomatoes 1 can
- 15 ounces white beans, drained and rinsed 1 can
- 2 cups vegetable broth
- 1 cup coconut milk, full fat
- to taste salt
- to taste pepper
- for garnish fresh basil optional
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
- Add the minced garlic, diced carrot, and diced celery to the pot. Cook for another 5 minutes, stirring occasionally until the vegetables are softened.
- Stir in the dried thyme, dried oregano, and smoked paprika. Cook for an additional minute until the spices are fragrant.
- Pour in the crushed tomatoes and vegetable broth, and bring the mixture to a gentle simmer.
- Add the white beans, and stir to combine. Let the stew simmer for about 15 minutes, allowing the flavors to meld.
- Remove the pot from heat and stir in the coconut milk until fully incorporated. Season with salt and pepper to taste.
- Return the pot to low heat and warm the stew for an additional 5 minutes if needed.
- Serve the stew hot, garnished with fresh basil if desired.
Notes
This stew can be stored in an airtight container in the refrigerator for up to 3 days.
It can also be frozen for up to 3 months. Just reheat on the stove, adding a little vegetable broth if it thickens too much.
You can customize the vegetables to your liking or add in some leafy greens for extra nutrition.