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
â–¢ 1 tablespoon olive oil
â–¢ 1 yellow onion, diced
â–¢ 2 carrots, chopped
â–¢ 2 celery stalks, chopped
â–¢ 3 garlic cloves, minced
â–¢ 2 tablespoons tomato paste
â–¢ 1 (14.5 oz) can diced tomatoes
â–¢ 2 (15 oz) cans cannellini beans, drained and rinsed
â–¢ 3 cups vegetable broth
â–¢ 1 teaspoon dried oregano
â–¢ 1 teaspoon dried thyme
▢ ½ teaspoon smoked paprika
â–¢ 1 bay leaf
â–¢ 2 cups fresh spinach
â–¢ 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