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–+ servings
Linda S. Smith

Creamy Vegan Tomato White Bean Stew

This comforting one-pot stew is rich and creamy without any dairy, packed with nutrients, and perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Plant-Based, Vegan
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 can white beans, drained and rinsed Substitute with chickpeas for a different flavor
  • 2 cups cherry tomatoes, halved Or use diced regular tomatoes
  • 2 cups vegetable broth Homemade or store-bought
  • 1 cup chopped nutrient-dense greens Spinach or kale work best
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon olive oil Can swap with any cooking oil
  • Salt and pepper, to taste
  • Optional: Fresh herbs (like basil or parsley) for garnish

Method
 

Cooking Process
  1. Heat the olive oil in a large pot over medium heat until it shimmers.
  2. Add the chopped onion and minced garlic, sauté for about 5 minutes until the onions turn soft and translucent.
  3. Toss in the halved cherry tomatoes and cook for an additional 3-4 minutes until they soften and release their juices.
  4. Stir in the drained white beans, vegetable broth, and chopped greens, then season with salt and pepper.
  5. Allow the stew to simmer for 10-15 minutes to let the flavors mingle.
  6. Serve hot, garnished with freshly chopped herbs.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 6gSaturated Fat: 1gSodium: 400mgFiber: 8gSugar: 5g

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove over low heat, stirring occasionally. For long-term storage, consider freezing in portions for up to three months.

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