Creamy Vegan Tomato and White Bean Stew
This creamy vegan stew combines tomatoes and white beans for a hearty and flavorful dish. It's perfect for a comforting meal any time of the year.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion finely diced
- 3 cloves garlic minced
- 2 medium carrots peeled and diced
- 1 medium red bell pepper diced
- 1 can 14 oz diced tomatoes, including juices
- 1 can 15 oz white beans (cannellini or navy), drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- to taste salt and freshly ground black pepper
- 1 cup full-fat coconut milk
- to taste red pepper flakes optional
- to taste fresh parsley chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the finely diced onion and sauté for about 5 minutes until soft.
- Incorporate the minced garlic, diced carrots, and red bell pepper, sauté for another 5-7 minutes.
- Add the canned diced tomatoes, white beans, vegetable broth, dried basil, oregano, smoked paprika, salt, and pepper.
- Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 20-25 minutes.
- Stir in the coconut milk and heat through for an additional 5 minutes.
- Taste and adjust seasoning with more salt, pepper, or red pepper flakes if desired.
- Remove from heat and let sit for a few minutes before serving.
- Ladle into bowls and garnish with fresh chopped parsley.
Notes
Serve with crusty bread for a complete meal.