Warm up with this creamy vegan tomato white bean stew, perfect for chilly evenings! Bursting with flavors from sautéed veggies, garlic, and aromatic herbs, this comforting dish is made creamy with coconut milk and packed with protein from white beans. Easy to prepare in just 40 minutes, it’s a one-pot wonder that pairs beautifully with crusty bread or over rice. Enjoy a healthy, hearty meal that everyone will love, topped with fresh basil for a pop of color!
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 large carrot, diced
1 celery stalk, diced
1 bell pepper (red or yellow), diced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 can (14 oz) diced tomatoes (with juices)
1 can (15 oz) white beans (such as cannellini or great northern), rinsed and drained
4 cups vegetable broth
1 cup coconut milk (or unsweetened almond milk for a lighter version)
2 cups fresh spinach (or kale)
Salt and pepper to taste
Fresh basil, for garnish (optional)