Description
A nutritious and comforting creamy vegan tomato white bean stew, perfect for weeknight dinners.
Ingredients
Scale
- 1 can white beans (drained and rinsed)
- 2 cups cherry tomatoes (halved)
- 2 cups vegetable broth
- 2 cups fresh greens (such as spinach or kale)
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: Fresh herbs for garnish (like basil or parsley)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic, sautéing until fragrant.
- Stir in the halved cherry tomatoes, cooking until they start to soften.
- Add the white beans and vegetable broth, bringing the mixture to a simmer.
- Fold in the fresh greens and let them cook until wilted, about 2 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if you wish!
Notes
Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze in portions for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg
Keywords: vegan stew, creamy stew, white bean stew, healthy recipe, comfort food