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Creamy Vegan Tomato White Bean Stew

A delightful blend of creamy coconut milk, hearty white beans, and vibrant tomatoes that warms both the stomach and the soul.
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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 white beans (cannellini or great northern), drained and rinsed You may substitute with chickpeas if desired.
  • 1 can diced tomatoes (14 oz)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 cups vegetable broth
  • 1 cup coconut milk
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon thyme
  • Salt and pepper to taste

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.
  2. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
  3. Pour in the can of diced tomatoes (with their juice) and use a wooden spoon to combine everything. Let this simmer for 2-3 minutes, allowing the flavors to meld.
  4. Add the vegetable broth and drained white beans. Stir in the oregano, thyme, salt, and pepper. Bring this mixture to a boil.
  5. Reduce the heat to low and stir in the coconut milk. Simmer for another 10 minutes, allowing the stew to thicken and the flavors to deepen.
  6. Taste the stew and adjust seasonings according to preference.
  7. Ladle the creamy stew into bowls and garnish with fresh basil. Enjoy with your favorite crusty bread!

Notes

Can be stored in an airtight container in the refrigerator for up to 4-5 days. It can be frozen for up to 3 months. Reheat gently on the stovetop, adding broth or water if necessary.