Description
A comforting and creamy vegan stew filled with tender white beans and juicy cherry tomatoes, bursting with flavor and nutrients.
Ingredients
Scale
- 1 can white beans (cannellini or navy)
- 2 cups cherry tomatoes
- 2 cups vegetable broth (low-sodium)
- 1 cup spinach or kale (fresh)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- Salt and pepper to taste
- Optional: fresh herbs like basil or oregano
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 4-5 minutes.
- Stir in the minced garlic and sauté for one more minute until fragrant.
- Add the cherry tomatoes and cook for about 5-7 minutes until they start to break down.
- Incorporate the white beans and vegetable broth, seasoning with salt, pepper, and herbs if using. Bring to a gentle boil.
- Reduce the heat and let it simmer for 15 minutes.
- Stir in the spinach or kale and let it cook for an additional 5 minutes until wilted.
- Ladle into bowls and serve warm with fresh herbs on top.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. This stew can be made ahead of time and tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan stew, comfort food, white beans, tomato stew, healthy recipes
