Vegan Tomato White Bean Stew
This creamy, cozy stew is filled with tender white beans simmered in a rich tomato broth with aromatic vegetables and herbs perfect for a wholesome, comforting vegan meal.
Equipment
- Large Pot
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 2 carrots sliced
- 2 stalks celery chopped
- 1 can crushed tomatoes about 400g
- 2 cans white beans rinsed and drained
- 3 cups vegetable broth
- 1 bay leaf
- 1 tsp dried thyme
- 2 cups fresh spinach roughly chopped
- salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until fragrant, about 2–3 minutes.
- Add carrots and celery. Cook until softened, about 5 minutes, stirring occasionally.
- Stir in crushed tomatoes, white beans, and vegetable broth. Mix to combine.
- Add bay leaf and thyme. Bring to a simmer and let cook for 20–25 minutes, stirring occasionally.
- Once thickened, stir in spinach until wilted. Season with salt and pepper to taste. Serve hot.
Notes
- For extra brightness, add a splash of lemon juice before serving.
- Leftovers taste even better the next day!