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Creamy Vegan Tomato White Bean Stew

A warm and comforting stew filled with plump white beans and sweet cherry tomatoes, all in a luscious broth, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can white beans, drained and rinsed
  • 2 cups cherry tomatoes, halved
  • 2 cups vegetable broth
  • 1 cup spinach or kale
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon oregano
  • to taste Salt and pepper

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
  3. Stir in the cherry tomatoes and cook for a few minutes until they soften.
Cooking
  1. Add the white beans, vegetable broth, dried basil, oregano, salt, and pepper. Bring to a simmer.
  2. Add the spinach or kale and cook for another 5-7 minutes, until the greens are wilted.
  3. Taste and adjust seasonings if necessary.
  4. Serve warm.

Notes

For extra flavor, add a splash of lemon juice before serving. This stew stores well in the fridge for 4-5 days and can be frozen for up to 3 months.