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Creamy Vegan Tomato White Bean Stew

This creamy vegan stew combines white beans and cherry tomatoes in a comforting one-pot recipe that's ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Vegan
Calories: 200
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 You can swap with other greens like arugula or Swiss chard.
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • to taste Salt and pepper
  • Herbs (such as basil or thyme) for garnish

Method
 

Cooking Instructions
  1. In a large pot, heat olive oil over medium heat.
  2. Add diced onion and minced garlic; sauté until translucent.
  3. Stir in cherry tomatoes and cook until they begin to soften.
  4. Add white beans and vegetable broth, then bring to a simmer.
  5. Add spinach or kale and cook for an additional 5 minutes.
  6. Season with salt, pepper, and garnish with fresh herbs before serving warm.

Notes

Store in the fridge for 3-4 days or freeze for up to 3 months. Reheat when ready to eat. Add a splash of lemon juice before serving for a refreshing zing.