Description
A comforting and nourishing vegan stew made with pantry staples, featuring creamy white beans and bright cherry tomatoes.
Ingredients
Scale
- 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
- 3 cloves garlic, minced
- 1 teaspoon olive oil
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Heat the olive oil in a medium to large heavy-bottomed pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for 30 seconds to 1 minute.
- Stir in the halved cherry tomatoes and cook until they begin to soften, about 3 to 4 minutes.
- Add the white beans and vegetable broth, bring to a gentle simmer, and cook for 8 to 10 minutes.
- Stir in the chopped spinach or kale and cook until wilted, about 1 to 2 minutes.
- Season with salt and pepper to taste, ladle into bowls, and garnish with fresh basil if desired.
Notes
Feel free to customize this stew with additional spices or vegetables you have on hand. It’s freezer-friendly and perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
Keywords: vegan stew, white bean stew, comforting recipes, tomato recipes, easy weeknight meals