Creamy Vegan Tomato White Bean Stew
A comforting and creamy stew packed with white beans, cherry tomatoes, and nutrient-dense greens, perfect for a cozy evening.
Ingredients
Main Ingredients
- 1 can white beans, drained and rinsed Use canned for convenience or dried if pre-cooked.
- 2 cups cherry tomatoes, halved Opt for the freshest tomatoes for best flavor.
- 2 cups vegetable broth Homemade is preferred for better flavor.
- 1 cup chopped nutrient-dense greens (like spinach or kale) Can use frozen greens; adjust cooking time if necessary.
- 1 medium onion, chopped
- 2 cloves garlic, minced Enhances richness of the dish.
- 1 teaspoon olive oil
- to taste Salt and pepper
- optional Fresh herbs (like basil or parsley) for garnish
Instructions
Cooking Instructions
- In a large pot, heat the olive oil over medium heat until shimmering.
- Add the chopped onion and minced garlic, sautéing until the onions are soft and translucent—this usually takes about 5 minutes.
- Stir in the halved cherry tomatoes, letting them cook until they begin to soften and release their juices, roughly 3-4 minutes.
- Next, add the drained white beans, vegetable broth, and chopped greens to the pot.
- Season generously with salt and pepper to taste.
- Allow the stew to simmer for 10-15 minutes, letting all the flavors mingle and develop.
- Serve hot, and sprinkle freshly chopped herbs on top for that extra touch of vibrancy.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. For extra creaminess, blend a portion of the stew and stir it back in. Experiment with different greens and adding spices for unique flavors.