Is there anything more comforting than a pot of stew simmering on the stove on a crisp afternoon? This Vegan Tomato White Bean Stew is my ultimate answer to that question. It’s the kind of soulful, one-pot meal that reminds me of my grandma’s kitchen—deeply flavorful, incredibly satisfying, and filled with simple, good-for-you ingredients. With juicy tomatoes and creamy beans in a rich, herb-infused broth, it’s a hearty meal that proves plant-based cooking doesn’t have to be complicated to be downright delicious.
Top Reasons To Make It
This stew is a weeknight hero for so many reasons. First, it’s a one-pot wonder, which means you get a fantastic dinner with minimal cleanup. It’s also incredibly pantry-friendly, leaning on staples you probably already have on hand. Plus, it’s a total crowd-pleaser that’s both vegan and gluten-free, perfect for sharing without a fuss. And honestly, the flavor is just so, so good. It’s the cozy hug in a bowl that you’ll want to make again and again.
Ingredients
The ingredient measurements and full instructions are detailed in the recipe card below. Here’s a look at what you’ll need and why each one matters.
- Olive oil: For sautéing and building a rich base flavor.
- Yellow onion, carrots, and celery: The classic trio that creates a savory foundation.
- Garlic: Because what’s a stew without that aromatic punch?
- Tomato paste: Adds a deep, concentrated tomato richness.
- Diced tomatoes: Provide the main body and tangy base of the stew.
- Cannellini beans: These creamy white beans are hearty and filling.
- Vegetable broth: Forms the savory liquid base of the stew.
- Dried oregano and thyme: Herbs that give that classic, comforting stew flavor.
- Smoked paprika: Adds a subtle, smoky depth that makes the stew taste like it simmered for hours.
- Bay leaf: A simple way to infuse the whole pot with aroma.
- Fresh spinach: Wilted in at the end for a pop of color and nutrients.
- Salt and black pepper: To season and bring all the flavors together.
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until they begin to soften, about 5-7 minutes.
- Stir in the garlic and tomato paste and cook for another minute until fragrant.
- Pour in the diced tomatoes with their juices, the beans, vegetable broth, oregano, thyme, smoked paprika, and the bay leaf. Give everything a good stir.
- Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer for at least 20 minutes. This allows the flavors to get to know each other. Honestly, letting it go for 30 minutes makes it even better.
- Remove the bay leaf. Stir in the fresh spinach and cook just until wilted, about 2 minutes. Season generously with salt and black pepper to your taste.
- Ladle into bowls and enjoy this cozy, satisfying vegan stew.
Vegan Stew Variations & Substitutions
This recipe is wonderfully adaptable. Don’t have cannellini beans? Great northern beans or even chickpeas work beautifully. For a heartier vegetarian recipe, stir in a cup of chopped kale instead of spinach. If you’re not a fan of smoky flavor, just leave out the smoked paprika—the stew will still be fantastic. And if you want a bit of heat, a pinch of red pepper flakes added with the herbs is just perfect.
Serving Ideas & Pairings
This vegan tomato white bean stew is a complete meal all on its own. But if you want to round it out, it’s excellent with a thick slice of crusty bread for dipping. For a heartier vegan dinner, serve it over a scoop of creamy polenta or brown rice. A simple side salad with a tangy vinaigrette is also a great way to add a fresh, crisp contrast to the rich stew.
Storage & Reheating
This stew stores like a dream, making it perfect for meatless meals all week long. Let it cool completely before storing it in an airtight container in the fridge, where it will keep for up to 4 days. You can also freeze it for up to 3 months. To reheat, simply warm it gently on the stove over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of broth or water if it has thickened up.
Frequently Asked Questions
Can I make this stew in a slow cooker? Absolutely! This is one of those easy vegan soup recipes that adapts well. Just sauté your veggies first, then add everything except the spinach to your crockpot. Cook on low for 6-7 hours or high for 3-4. Stir in the spinach at the very end.
What other vegan soups can I make with these ingredients? This base is very versatile. You could add some potatoes for a chunkier vegetable stew or use lentils instead of beans for a different protein twist. The world of vegan soup recipes is your oyster!
My stew is a little too thin. How can I thicken it? An easy trick is to use a potato masher to gently mash some of the beans right in the pot. This will naturally thicken the broth and make it extra creamy.
Is this bean stew kid-friendly? In my house, it absolutely is! The flavors are comforting and not too spicy. My kids love it, especially with those buttery beans. A total win for a family-friendly vegan dinner.
Cozy Vegan Tomato White Bean Stew
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegan
Description
This Vegan Tomato White Bean Stew is the ultimate cozy, one-pot meal. Loaded with creamy cannellini beans, vibrant veggies, and savory herbs, it’s hearty, comforting, and perfect for a chilly night.
Ingredients
▢ 1 tablespoon olive oil
▢ 1 yellow onion, diced
▢ 2 carrots, chopped
▢ 2 celery stalks, chopped
▢ 3 garlic cloves, minced
▢ 2 tablespoons tomato paste
▢ 1 (14.5 oz) can diced tomatoes
▢ 2 (15 oz) cans cannellini beans, drained and rinsed
▢ 3 cups vegetable broth
▢ 1 teaspoon dried oregano
▢ 1 teaspoon dried thyme
▢ ½ teaspoon smoked paprika
▢ 1 bay leaf
▢ 2 cups fresh spinach
▢ Salt and black pepper, to taste
Instructions
1. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 5–7 minutes until softened.
2. Add garlic and tomato paste; cook for 1 minute until fragrant.
3. Stir in diced tomatoes (with juices), cannellini beans, vegetable broth, oregano, thyme, smoked paprika, and bay leaf.
4. Bring to a boil, reduce heat, cover, and simmer for 20–30 minutes to develop flavor.
5. Remove bay leaf. Stir in spinach and cook 2 minutes until wilted.
6. Season with salt and black pepper to taste. Serve warm.
Notes
This stew stores beautifully and tastes even better the next day.
For extra richness, stir in a splash of olive oil or a dollop of dairy-free yogurt before serving.
Great with crusty bread or over cooked grains like quinoa or brown rice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Vegan, American
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 6g
- Sodium: 620mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
