Creamy Vegan Tomato White Bean Stew
A comforting, creamy vegan stew packed with flavor, perfect for weeknight dinners and easy to make in just one pot.
Ingredients
Main Ingredients
- 1 can white beans, drained and rinsed
- 2 cups cherry tomatoes, halved
- 2 cups vegetable broth
- 1 cup coconut milk
- 2 cups spinach or kale Can substitute with other leafy greens.
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Herbs (like basil or thyme) for garnish
Instructions
Cooking Steps
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent.
- Add the minced garlic and cook for another minute.
- Stir in the cherry tomatoes and cook until they start to soften.
- Add the white beans, vegetable broth, and coconut milk. Bring to a simmer.
- Add the spinach or kale and stir until wilted.
- Season with salt, pepper, and herbs to taste. Serve hot, garnished with additional herbs if desired.
Notes
This stew pairs beautifully with a crusty piece of bread for dipping. Leftovers stay fresh for about 3–5 days in the fridge. It freezes wonderfully for up to 3 months.