Description
A cozy and creamy vegan stew made with white beans, crushed tomatoes, and aromatic spices, perfect for chilly evenings.
Ingredients
Scale
- 2 cans of white beans (cannellini preferred)
- 1 big can of crushed tomatoes (or passata)
- 1 onion (yellow or white)
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 3/4 cup coconut milk (full fat recommended)
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano (or Italian seasoning)
- Salt and pepper, to taste
- Red pepper flakes (optional, for heat)
- Fresh basil (optional, for garnish)
Instructions
- In a pot, heat olive oil over low heat and add the chopped onion. Sauté until soft and melty.
- Add minced garlic and sauté until fragrant, avoiding scorching.
- Stir in the tomato paste and cook for a minute to enhance the flavor.
- Pour in the crushed tomatoes and add the rinsed white beans. Stir well.
- Bring the mixture to a medium simmer and let it bubble for about 15 minutes.
- Add salt, dried oregano, black pepper, and red pepper flakes (if using).
- Finally, pour in the coconut milk and stir until creamy. Adjust thickness with water or more liquid as needed.
- Before serving, add torn basil if desired.
Notes
A squeeze of lemon before serving adds a wonderful brightness to the stew. This dish is versatile and can be served with sourdough bread, over rice or pasta, or topped with vegan pesto.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg