Creamy Vegan Tomato and White Bean Stew
A nourishing and comforting stew made with cherry tomatoes, white beans, and coconut milk, perfect for a cozy weeknight dinner.
Ingredients
Main ingredients
- 1 can white beans, drained and rinsed (cannellini or Great Northern) Navy beans are also fine.
- 2 cups cherry tomatoes, halved Substitute 1 can diced tomatoes if needed.
- 2 cups vegetable broth Low-sodium is recommended.
- 1 cup coconut milk Full-fat gives the creamiest texture; light works if you want fewer calories.
- 2 cups spinach or kale, chopped Spinach wilts faster; stemmy kale benefits from a quick massage or blanch.
- 2 cloves garlic, minced
- 1 medium onion, chopped (yellow or sweet)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh herbs like basil or parsley for garnish (optional)
Instructions
Cooking
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Add the chopped onion and cook, stirring occasionally, until translucent (about 5–7 minutes).
- Stir in the minced garlic and cook 30–60 seconds until fragrant — don’t let it brown.
- Add the halved cherry tomatoes and cook until they begin to break down, about 5 minutes; press a few against the pot with the back of a spoon to release juices.
- Pour in the drained white beans, 2 cups vegetable broth, and 1 cup coconut milk. Bring the pot to a gentle boil.
- Reduce heat and simmer for about 10 minutes to let flavors meld and the stew thicken slightly.
- Add the chopped greens and cook until just wilted (1–3 minutes for spinach; 4–5 minutes for kale).
- Season with salt and freshly ground black pepper to taste. Serve hot, garnished with chopped basil or parsley if you like.
Notes
Cool the stew to room temperature within two hours and store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low-medium heat, adding a splash of broth if it has thickened too much. To freeze, place in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat slowly.