Creamy Vegan Tomato White Bean Stew
A hearty and flavorful vegan stew with creamy white beans and a rich tomato base, perfect for a comforting meal.
Ingredients
Main Ingredients
- 1 tablespoon Olive Oil
- 1 medium Onion chopped
- 3 cloves Garlic minced
- 1 teaspoon Dried Oregano
- 0.5 teaspoon Red Pepper Flakes optional
- 28 ounces Crushed Tomatoes
- 15 ounces Cannellini Beans rinsed and drained
- 4 cups Vegetable Broth
- 0.5 cup Full-fat Coconut Milk canned
- 2 cups Kale chopped
- 0.5 teaspoon Salt or to taste
- 0.25 teaspoon Black Pepper or to taste
Instructions
Preparation Steps
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
- Add minced garlic, dried oregano, and red pepper flakes (if using) and cook for another minute until fragrant.
- Stir in the crushed tomatoes, cannellini beans, and vegetable broth. Bring the mixture to a simmer.
- Reduce heat to low, cover, and let simmer for 20 minutes, allowing the flavors to meld.
- Stir in the coconut milk and chopped kale. Cook for another 5-7 minutes, or until the kale is wilted and tender.
- Season with salt and black pepper to taste. Serve hot.
Notes
Garnish with fresh parsley or basil if desired. This stew is also delicious served with crusty bread.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
Tried this recipe?Let us know how it was!