Description
A comforting and flavorful vegan stew featuring creamy white beans, al dente pasta, and aromatic herbs in a rich tomato base.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 3 medium shallots, diced
- 3 garlic cloves, finely chopped
- 1 sprig fresh rosemary (optional)
- 1 bay leaf
- 1 dried red chili pepper (or 1/4 to 1/2 teaspoon red pepper flakes)
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1/4 cup creamy plant-based milk (like oat or lite coconut milk)
- 2 tablespoons nutritional yeast
- 1/2 medium lemon, zested and juiced
- 1 tablespoon white or yellow miso paste (optional)
- 1/4 teaspoon kosher salt, plus more to taste
- Freshly cracked black pepper, to taste
- Half of (28-ounce) can of whole peeled tomatoes, crushed by hand
- 3 cups water
- 6 ounces short pasta (like orecchiette, ditalini, or elbow macaroni)
- Flat-leaf Italian parsley, chopped (optional for serving)
Instructions
- Crush the whole peeled tomatoes by hand, reserving the juices.
- In a medium saucepan, heat the olive oil over medium heat. Add the diced shallots and a pinch of salt. Cook for 4-6 minutes until soft and translucent.
- Add the garlic and cook for an additional 2-3 minutes until golden and fragrant.
- Stir in the rosemary, bay leaf, and dried chili pepper or red pepper flakes, cooking until fragrant, about 30 seconds.
- Add your crushed tomatoes and half of the cannellini beans. Season with salt and let the mixture simmer until it thickens, about 6-8 minutes.
- Meanwhile, prepare the white bean puree by blending the remaining cannellini beans, plant-based milk, nutritional yeast, lemon zest, lemon juice, miso paste (if using), salt, and pepper until smooth.
- Once the tomatoes have thickened, add the water and white bean puree, and bring to a rapid simmer.
- Stir in the pasta and cook, stirring frequently, until al dente (12-16 minutes).
- Remove the chili pepper, rosemary, and bay leaf. Season with additional salt and black pepper to taste.
- Divide into bowls, drizzle with olive oil, and garnish with parsley if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. This stew tastes even better the next day!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan stew, Italian recipe, comfort food, plant-based, healthy dinner
