Description
A warm, comforting bowl of creamy vegan tomato white bean stew with simple flavors and a hint of coconut aroma.
Ingredients
Scale
- 2 cans white beans (like cannellini or navy), drained and rinsed
- 1 can diced tomatoes
- 1 cup vegetable broth
- 1 onion, diced
- 3 cloves garlic, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 cup coconut milk
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Olive oil for cooking
- Fresh parsley for garnish
Instructions
- Warm a large pot over medium heat and add a drizzle of olive oil. Chop the onion, carrot, and celery. Mince the garlic. Drain and rinse the canned beans. Open the diced tomatoes and measure the broth and coconut milk.
- Add the diced onion, carrot, and celery to the pot. Cook for 5–7 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.
- Add the minced garlic and cook for about 1 minute until fragrant. Stir in the dried oregano and dried basil.
- Pour in the diced tomatoes (with juices), vegetable broth, and the drained white beans. Stir well to combine and bring the mixture to a gentle simmer.
- Lower the heat and let the stew simmer for 15 minutes.
- Stir in the coconut milk and heat through for 2–3 minutes without boiling. Season with salt and pepper to taste.
- Ladle the stew into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread or over cooked grains.
Notes
This stew is perfect for meal prep and can be stored in the refrigerator for up to 4 days or frozen for 3 months. It’s naturally vegan and gluten-free.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4.5g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 13g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg