Being a busy person can often make weeknight dinners feel like a daunting task. Want to whip up something delicious without spending all evening in the kitchen? Look no further than this Creamy Vegan Tomato White Bean Stew!
This hearty stew is a warm hug in a bowl. Picture plump white beans swimming in a velvety tomato sauce, brightened with fresh spinach and seasoned just right. The rich tomato flavor combines beautifully with garlic and herbs, creating a dish that’s both comforting and satisfying. It’s the kind of meal that feels indulgent but is simple to prepare and totally wholesome.
Why make this stew? Not only is it quick to prepare, but it’s also made with ingredients you probably already have in your pantry. Plus, it’s packed with nutrients, making it a perfect choice for those who want to eat healthily without compromising on taste.
Why You’ll Love This Recipe
- Ready in 30 minutes
- Made with pantry staples
- Perfect for weekly meal prep
- Naturally vegan and gluten-free
Ingredients for Creamy Vegan Tomato White Bean Stew
- 1 can white beans, drained and rinsed
- 2 cups cherry tomatoes, halved
- 2 cups vegetable broth
- 1 cup spinach or kale, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Step-by-Step Instructions of Creamy Vegan Tomato White Bean Stew
Sauté the onions and garlic in a large pot with olive oil over medium heat until the onions are soft and translucent, about 5 minutes.
Add the cherry tomatoes and dried oregano, stirring to combine. Cook for another 3-4 minutes until the tomatoes start to soften.
Pour in the vegetable broth and bring the mixture to a boil. Then, reduce to a simmer and let cook for 10 minutes.
Stir in the white beans and chopped spinach or kale, and simmer for another 5 minutes until the greens are wilted and everything is heated through.
Season with salt and pepper to taste, adjusting as needed.
Tips for Success
- Don’t skip the sautéing step; it adds depth and flavor to the stew.
- Feel free to add any other veggies you have on hand zucchini or bell peppers would be wonderful!
- Serve it with crusty bread for dipping; that’s the best part!
Substitutions & Variations of Creamy Vegan Tomato White Bean Stew
To Make It Vegan/Gluten-Free: This recipe is already vegan. To keep it gluten-free, just ensure your vegetable broth is free from gluten.
Variations: You can spice it up with a pinch of red pepper flakes or add in some fresh basil for a burst of flavor. Want to make it creamier? Stir in a splash of coconut milk or a dollop of vegan yogurt before serving!
Storage Instructions of Creamy Vegan Tomato White Bean Stew
Refrigerator: Store any leftovers in an airtight container for up to 5 days. It tastes even better the next day!
Freezer: This stew freezes beautifully, so you can freeze it for up to 3 months. Just thaw in the fridge overnight before reheating.
Make-Ahead: Consider chopping your veggies a day ahead to save time during the week.
Frequently Asked Questions (FAQ) of Creamy Vegan Tomato White Bean Stew
Can I use canned tomatoes instead of fresh? Absolutely! Canned tomatoes work well and can add a rich flavor.
What else can I add for protein? You can toss in some quinoa or another can of beans if you’re looking to boost the protein content.
How spicy is this stew? It’s not spicy at all! But feel free to add chili flakes if you like some heat.
Conclusion
This Creamy Vegan Tomato White Bean Stew is a delightful way to enjoy a wholesome meal that doesn’t take much time to make. With simple ingredients and bold flavors, it’s perfect for busy nights or any time you need a quick, satisfying dinner! Don’t forget to leave a comment with your star rating when you try it out; we’d love to hear what you think!
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Creamy Vegan Tomato White Bean Stew
A hearty, creamy stew made with white beans, tomatoes, and spinach, perfect for a quick weeknight meal.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 1 can white beans, drained and rinsed
- 2 cups cherry tomatoes, halved
- 2 cups vegetable broth
- 1 cup spinach or kale, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Sauté the onions and garlic in a large pot with olive oil over medium heat until the onions are soft and translucent, about 5 minutes.
- Add the cherry tomatoes and dried oregano, stirring to combine. Cook for another 3-4 minutes until the tomatoes start to soften.
- Pour in the vegetable broth and bring the mixture to a boil. Then, reduce to a simmer and let cook for 10 minutes.
- Stir in the white beans and chopped spinach or kale, and simmer for another 5 minutes until the greens are wilted and everything is heated through.
- Season with salt and pepper to taste, adjusting as needed.
Notes
Don’t skip the sautéing step; it adds depth and flavor. Serve with crusty bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan, Gluten Free