A creamy, plant-based stew made with white beans, tomatoes, and coconut milk. Perfectly cozy and packed with protein, this vegan dinner is ideal for weeknights or meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30minutes
- Yield: 4–6 servings 1x
Ingredients
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2 tablespoons olive oil
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1 medium yellow onion, diced
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2 carrots, peeled and chopped
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2 celery stalks, chopped
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3 garlic cloves, minced
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1 (28 oz) can crushed tomatoes
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1 teaspoon dried thyme
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½ teaspoon rosemary
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1 teaspoon smoked paprika
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1 bay leaf
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Salt and black pepper to taste
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2 (15 oz) cans white beans, drained and rinsed
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2½ cups vegetable broth
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1 cup full-fat coconut milk
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3 cups fresh spinach or kale
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Red pepper flakes (optional)
Instructions
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Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 7–10 minutes.
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Add garlic and cook for 1 minute until fragrant.
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Stir in crushed tomatoes, herbs, smoked paprika, bay leaf, salt, and pepper. Simmer 5 minutes.
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Add beans and broth. Bring to a boil, reduce heat, and simmer uncovered for 20–25 minutes.
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Blend ⅓ to ½ of the stew for a creamier texture. Return to pot.
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Stir in coconut milk and greens. Cook for 5–8 more minutes.
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Adjust seasoning and serve warm.