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Creamy Vegan Tomato White Bean Stew

A delicious, creamy, and comforting plant-based stew made with white beans, rich tomatoes, and aromatic spices, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil For sautéing
  • 1 medium onion, diced Adds sweetness and depth
  • 3 cloves garlic, minced Enhances flavor
  • 2 cans (14 oz each) diced tomatoes with juice Key ingredient for the stew base
  • 1 can (15 oz) white beans (cannellini or navy), drained and rinsed Provides creaminess and protein
  • 1.5 cups vegetable broth For depth of flavor
  • 1 teaspoon dried basil Adds herbal flavor
  • 1 teaspoon dried oregano Adds aromatic notes
  • 1/4 cup coconut milk For creaminess
  • Fresh basil leaves for garnish Adds freshness

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes or until softened.
  2. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
  3. Pour in the diced tomatoes with their juices and the vegetable broth. Give it a good stir to combine.
  4. Stir in the drained white beans, dried basil, and oregano. Season with salt and pepper to taste. Allow to simmer for 10-15 minutes, letting the flavors meld together.
  5. Lower the heat and mix in the coconut milk, stirring well until you achieve a creamy consistency.
  6. Serve the stew hot, garnished with fresh basil leaves for a refreshing touch.

Notes

Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. To reheat, thaw in the fridge overnight and heat on the stovetop over low heat while stirring frequently.