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Creamy Vegan Tomato White Bean Stew

A warm and comforting vegan stew combining tomatoes, white beans, and creamy coconut milk, perfect for chilly evenings.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 can white beans, drained and rinsed
  • 2 cups cherry tomatoes, halved
  • 2 cups vegetable broth
  • 1 cup coconut milk
  • 2 cups kale or spinach, chopped
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Olive oil for sautéing

Instructions

  1. In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, and sauté until the onion is translucent.
  2. Add the cherry tomatoes and cook for about 5 minutes until they start to soften.
  3. Stir in the white beans, vegetable broth, coconut milk, and dried oregano. Bring the mixture to a simmer.
  4. Add the chopped kale or spinach and cook for another 5-10 minutes until the greens are wilted and everything is heated through.
  5. Season with salt and pepper to taste.
  6. Serve hot and enjoy!

Notes

For extra flavor, garnish with fresh herbs or drizzle with olive oil. This stew can also be served with crusty bread or warm tortillas.

  • Author: miguel-santiago
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Vegan
  • Diet: Vegan

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 10g
  • Protein: 15g
  • Cholesterol: 0mg

Keywords: vegan stew, healthy recipes, tomato soup, quick meals, plant-based