A rich and creamy vegan stew made with white beans, crushed tomatoes, herbs, and coconut milk. Cozy, filling, and perfect for a nourishing one-pot meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30minutes
- Yield: 4–6 servings 1x
Ingredients
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2 tbsp olive oil
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1 onion, diced
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2 celery stalks, diced
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4 garlic cloves, minced
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½ tsp salt
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¼ tsp black pepper
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¼ tsp red pepper flakes (optional)
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1 (28 oz) can crushed tomatoes
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1 tsp dried thyme
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1 tsp dried rosemary
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1 bay leaf
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2 (15 oz) cans white beans, drained
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2½ cups vegetable broth
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½ cup full-fat coconut milk or cashew cream
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2 cups spinach or kale (optional)
Instructions
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Heat olive oil in a large pot. Sauté onion and celery for 6–7 minutes until softened.
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Add garlic, salt, pepper, and chili flakes. Cook 1 minute more.
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Stir in tomatoes, thyme, rosemary, and bay leaf. Simmer 5 minutes.
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Add white beans and broth. Simmer uncovered 20 minutes.
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Stir in coconut milk and greens. Cook another 5–7 minutes until creamy.
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Adjust seasoning. Serve hot with bread and fresh herbs.