Creamy Vegan Tomato White Bean Stew
This creamy vegan tomato white bean stew is a hearty and nutritious dish, packed with flavors from fresh vegetables and spices. It's perfect for a cozy dinner or meal prep for the week!
Equipment
- 1 large pot
- 1 wooden spoon
- 1 cutting board
- 1 blender optional, for creaminess
- 1 measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced Approximately 150g
- 2 cloves garlic, minced
- 2 carrots, diced Approximately 150g
- 1 red bell pepper, diced
- 1 can (14 oz) diced tomatoes Approximately 400g
- 1 can (15 oz) white beans, drained and rinsed Approximately 425g
- 2 cups vegetable broth About 480ml
- 1 cup coconut milk About 240ml
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt Adjust to taste
- ¼ teaspoon black pepper
- to taste fresh basil leaves, for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.
- Add the minced garlic, diced carrots, and red bell pepper to the pot. Cook for an additional 5-7 minutes, stirring occasionally.
- Stir in the can of diced tomatoes (with their juice), the drained white beans, and vegetable broth. Bring to a boil, then reduce the heat to a simmer.
- Add the coconut milk, dried basil, dried oregano, salt, and black pepper. Stir to combine.
- Let the stew simmer for 15-20 minutes, allowing the flavors to meld together.
- If you prefer a creamier texture, use an immersion blender to puree part of the stew or transfer a portion to a blender and blend until smooth, then return to the pot.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh basil leaves.
Notes
This stew can be stored in the refrigerator for up to 4 days or frozen for longer storage. You can add other vegetables like spinach or kale for added nutrition. Serve with crusty bread for a complete meal.