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Creamy Vegan Tomato White Bean Stew

A comforting plant-based stew, rich in flavor and creaminess, perfect for cozy family dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can (15 oz) white beans (cannellini or navy beans), rinsed and drained
  • 1 can (14 oz) diced tomatoes (with juices)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup vegetable broth
  • 1 cup coconut milk (or cashew cream for a nut-free option)
  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • to taste Salt and pepper
  • for garnish Fresh parsley, chopped

Method
 

Cooking Instructions
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
  2. Toss in the minced garlic, stirring for another minute until fragrant.
  3. Stir in the diced tomatoes (with their juices), vegetable broth, dried basil, and thyme. Bring it to a gentle simmer.
  4. Add the rinsed white beans to the pot, mixing well. Allow everything to simmer for about 10 minutes so that the flavors meld beautifully.
  5. Pour in the coconut milk (or cashew cream) and stir until combined. Season with salt and pepper to taste.
  6. Let simmer for an additional 5 minutes, then remove from heat. Garnish with fresh parsley before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months. When reheating, add a splash of vegetable broth or water to maintain the creamy texture.