Description
A cozy and heartwarming creamy vegan tomato white bean stew, perfect for a comforting weeknight dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped finely
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, chopped
- 2 cans diced tomatoes
- 1 can coconut milk
- 2 cans white beans (cannellini or great northern)
- 4 cups vegetable broth
- 2 cups spinach (fresh or frozen)
- Salt and pepper, to taste
- Italian herbs (basil and oregano), to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, diced carrots, and chopped celery, and cook until soft and fragrant, about 5 to 7 minutes.
- Stir in the canned diced tomatoes with their juices and let bubble for a few minutes to mingle the flavors.
- Pour in the coconut milk and vegetable broth. Add the white beans and seasonings, mixing well.
- Allow the stew to simmer on low heat for about 15 to 20 minutes.
- Stir in the spinach and let it wilt for a few minutes before serving.
Notes
Use fresh vegetables for the best flavor. This stew freezes well in airtight containers. Adjust the thickness and seasoning to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: 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: 8g
- Protein: 15g
- Cholesterol: 0mg