Creamy Vegan Tomato White Bean Stew

Why Make This Recipe

This Creamy Vegan Tomato White Bean Stew is a delicious, healthy choice packed with flavor. It’s easy to make and perfect for any meal of the day. The creamy texture comes from the white beans, making it comforting without using any dairy. Plus, this recipe is gentle on your wallet, using simple and wholesome ingredients.

How to Make Creamy Vegan Tomato White Bean Stew

Ingredients

• 1 can of white beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 2 cups vegetable broth
• 1 cup spinach or kale, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• Salt and pepper to taste
• Optional: herbs like basil or thyme

Directions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and minced garlic, and sauté until the onion is translucent.
3. Stir in the cherry tomatoes and cook for a few minutes until they start to soften.
4. Add the white beans and vegetable broth to the pot, and bring to a simmer.
5. Stir in the chopped greens and season with salt, pepper, and herbs if using.
6. Let the stew simmer for about 10-15 minutes for the flavors to meld.
7. Serve warm, and enjoy your comforting meal!

How to Serve Creamy Vegan Tomato White Bean Stew

This stew is fantastic on its own, but you can also serve it with some crusty bread or over rice for added heartiness. A sprinkle of fresh herbs on top can enhance the presentation and flavor.

How to Store Creamy Vegan Tomato White Bean Stew

You can store the stew in an airtight container in the fridge for up to five days. If you want to keep it longer, consider freezing portions for up to three months. Just reheat it on the stove or in the microwave when you’re ready to eat.

Tips to Make Creamy Vegan Tomato White Bean Stew

• Use fresh herbs to brighten up the stew if you have them on hand.
• For a spicier kick, add a pinch of red pepper flakes.
• Feel free to add other vegetables, like carrots or bell peppers, for more variety.

Variation

If you’re looking to switch it up, you can use canned diced tomatoes instead of cherry tomatoes or add some coconut milk for an even creamier texture.

FAQs

Can I use dried beans instead of canned beans?
Yes, you can use dried beans, but you will need to cook them beforehand. Make sure they are fully cooked and tender before adding them to the stew.

Is this stew gluten-free?
Yes, this Creamy Vegan Tomato White Bean Stew is naturally gluten-free, making it a safe option for those with gluten sensitivities.

Can I make this stew in advance?
Absolutely! In fact, the flavors often improve when the stew sits for a day in the refrigerator, making it a great option for meal prep.

Creamy Vegan Tomato White Bean Stew

A delicious and healthy stew made with white beans, tomatoes, and greens, perfect for any meal of the day.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American, Vegan

Calories: 200

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 can white beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 2 cups vegetable broth
• 1 cup spinach or kale, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• Salt and pepper to taste
• Optional: herbs like basil or thyme

Method

 

Preparation

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and minced garlic, and sauté until the onion is translucent.
3. Stir in the cherry tomatoes and cook for a few minutes until they start to soften.
4. Add the white beans and vegetable broth to the pot, and bring to a simmer.
5. Stir in the chopped greens and season with salt, pepper, and herbs if using.
6. Let the stew simmer for about 10-15 minutes for the flavors to meld.
7. Serve warm, and enjoy your comforting meal!

Notes

This stew is fantastic on its own, but you can also serve it with some crusty bread or over rice for added heartiness. Fresh herbs enhance the presentation and flavor. Use fresh herbs to brighten up the stew, or add red pepper flakes for a spicier kick. Feel free to include other vegetables like carrots or bell peppers for more variety. This dish can be stored in the fridge for up to five days or frozen for three months.