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Best Creamy Vegan Tomato White Bean Stew

A delicious, creamy, and hearty vegan stew that combines white beans and tomatoes for a comforting meal perfect for any occasion.
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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: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can (15 oz) white beans, rinsed and drained
  • 1 can (15 oz) diced tomatoes
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup vegetable broth
  • 1 cup unsweetened coconut milk or any plant-based milk
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley for garnish

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
  2. Stir in the minced garlic and cook for an additional minute.
Cooking
  1. Pour in the diced tomatoes (with their juices), vegetable broth, and white beans. Bring to a gentle simmer and let it cook for about 10 minutes, stirring occasionally.
  2. Add the coconut milk, dried basil, and dried oregano to the pot. Use an immersion blender to puree a portion of the stew for a creamy texture, or blend a cup and return it to the pot.
  3. Season with salt and pepper. Allow to simmer for another 5-10 minutes on low heat.
Serving
  1. Ladle the stew into bowls, garnish with freshly chopped parsley, and enjoy.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat, adding vegetable broth or water if too thick. You can swap white beans for chickpeas or kidney beans, blend less for a chunkier texture, and add red pepper flakes for heat.