Creamy Vegan Tomato White Bean Stew

why make this recipe

Creamy Vegan Tomato White Bean Stew is a comforting and hearty dish that is perfect for any day of the week. It’s packed with nutrients from the vegetables and beans, making it a healthy choice. This recipe is also simple to prepare and customizable, allowing you to add your favorite ingredients. Plus, it is vegan, which means everyone can enjoy it, regardless of dietary preferences.

how to make Creamy Vegan Tomato White Bean Stew

Ingredients

• 1 can white beans, drained and rinsed
• 2 cups cherry tomatoes, halved
• 2 cups vegetable broth
• 1 cup spinach or kale, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Directions

1. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until soft.
2. Add cherry tomatoes, cooking until they start to burst.
3. Stir in white beans, vegetable broth, and dried oregano. Bring to a simmer.
4. Add chopped greens and cook until wilted.
5. Season with salt and pepper to taste. Serve warm.

how to serve Creamy Vegan Tomato White Bean Stew

This stew is best served warm. You can enjoy it on its own or pair it with crusty bread for dipping. Adding a sprinkle of fresh herbs like basil or parsley on top enhances the flavor and presentation.

how to store Creamy Vegan Tomato White Bean Stew

Store any leftover stew in an airtight container in the refrigerator for up to three days. When ready to eat, simply reheat it on the stove or in the microwave until warmed through. If you want to keep it longer, you can freeze the stew for up to two months. Just make sure to leave some space in the container as it may expand when frozen.

tips to make Creamy Vegan Tomato White Bean Stew

• Use fresh herbs for a brighter flavor.
• If you like it spicier, add a pinch of red pepper flakes.
• For a creamier texture, blend some of the stew and then mix it back in.
• Feel free to substitute other greens if you don’t have spinach or kale.

variation

You can add other vegetables like bell peppers, zucchini, or carrots to make it even more flavorful and nutritious. Also, adding a splash of lemon juice at the end gives a nice tang to the stew.

FAQs

Can I use canned tomatoes instead of cherry tomatoes?
Yes, you can use canned diced tomatoes if cherry tomatoes are not available.

Can I make this stew ahead of time?
Absolutely! This stew tastes even better the next day, so you can make it ahead and let the flavors meld together.

Is this recipe gluten-free?
Yes, all the ingredients are gluten-free, making this stew a great option for those with gluten sensitivities.

Creamy Vegan Tomato White Bean Stew

A comforting and hearty vegan stew packed with nutrients from vegetables and beans. Simple to prepare and easily customizable.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Healthy, Vegan

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 can white beans, drained and rinsed
• 2 cups cherry tomatoes, halved
• 2 cups vegetable broth
• 1 cup spinach or kale, chopped Other greens can be substituted.
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• to taste Salt and pepper

Method

 

Cooking

1. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until soft.
2. Add cherry tomatoes, cooking until they start to burst.
3. Stir in white beans, vegetable broth, and dried oregano. Bring to a simmer.
4. Add chopped greens and cook until wilted.
5. Season with salt and pepper to taste. Serve warm.

Notes

Best served warm. Pair with crusty bread or sprinkle fresh herbs like basil or parsley on top for added flavor.