Creamy Vegan Tomato White Bean Stew
This deliciously creamy vegan stew combines nutritious white beans with a rich tomato base, making it a comforting dish that is both satisfying and healthy. Perfect for warming up on a chilly day!
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 1 can (14 oz) diced tomatoes, with juice
- 2 cups vegetable broth
- 1 can (15 oz) white beans, drained and rinsed Such as cannellini or navy.
- 1 cup coconut milk Full-fat for creaminess.
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- to taste salt
- to taste pepper
- for garnish fresh parsley Optional.
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 5 minutes, or until softened and translucent.
- Stir in the minced garlic, diced carrot, and diced celery. Sauté for another 5 minutes until the vegetables are tender.
- Add the can of diced tomatoes (with their juice), vegetable broth, white beans, coconut milk, dried thyme, and dried basil to the pot. Stir well to combine.
- Bring the mixture to a boil, then reduce heat to low. Cover the pot and let simmer for 20 minutes, stirring occasionally.
- Season the stew with salt and pepper to taste. If you prefer a creamier texture, use an immersion blender to blend a portion of the stew, or transfer a cup to a blender and blend until smooth, then return it to the pot.
- Serve hot, garnished with fresh parsley if desired.
Notes
This stew pairs well with crusty bread or over rice for a heartier meal.
Feel free to add other vegetables such as zucchini or spinach for added nutrition.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat.