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- 1 can (14 oz) diced tomatoes - 1 can (15 oz) white beans (like cannellini or navy beans), drained and rinsed - 1 medium onion, diced - 3 cloves garlic, minced - 1 medium carrot, diced - 1 stalk celery, diced - 4 cups vegetable broth - 1 cup coconut milk (full fat for a creamier texture) - 2 tablespoons olive oil - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh basil leaves for garnish Using good ingredients makes a big difference in taste. I prefer fresh veggies whenever I can. They add bright flavors and great texture. If fresh isn’t an option, canned or frozen can work too. Just make sure to rinse canned beans to remove extra salt. If you need a gluten-free option, this recipe is already gluten-free! Just check your vegetable broth to ensure it fits your diet. For those who want to switch things up, try different beans. You could use black beans or chickpeas. They both add unique flavors and textures. You can also mix in other veggies like bell peppers or zucchini. This stew is very forgiving and lets you get creative! {{ingredient_image_2}} To start, heat the olive oil in a large pot over medium heat. Wait until it shimmers. Add the diced onion, carrot, and celery. Sauté for 5-7 minutes. Stir occasionally. You want the veggies to become tender and the onion to turn translucent. Next, when the vegetables soften, it's time for the garlic. Add the minced garlic and cook for 1-2 minutes. Stir constantly. This helps the garlic release its sweet aroma. Now, let’s talk about seasoning. Seasoning is key. Add salt and pepper at different points. This builds layers of flavor. Don’t wait until the end to season. It’s best to add a pinch during the sautéing process. Taste as you go. Now, pour in the diced tomatoes with their juices. Add the drained white beans, vegetable broth, thyme, and smoked paprika. Stir well to mix everything together. Bring this mixture to a boil. Once boiling, turn down the heat to low. Cover the pot with a lid. Let it simmer gently for about 20 minutes. This is when the flavors blend beautifully. After 20 minutes, remove the lid. Stir in the creamy coconut milk. It adds rich flavor and texture. Let the stew cook for another 5 minutes. Stir occasionally and taste again. Adjust seasoning if needed. To adjust seasoning, taste your stew as it cooks. Add salt and pepper slowly. This will help you find the right balance. If you want more depth, add a splash of balsamic vinegar. It works wonders in brightening flavors. For creaminess without extra calories, choose light coconut milk or blend some beans into the stew. This adds thickness and keeps it healthy. You can also use a potato masher to break down some beans for a smooth texture. To garnish, fresh basil leaves are my go-to. They add a burst of color and flavor. You can also sprinkle some nutritional yeast on top for a cheesy taste. Use a heavy pot like a Dutch oven. It heats evenly and holds heat well. A good pot helps avoid burning your stew. Common mistakes include cooking the garlic too long. Garlic burns quickly, so add it after the veggies soften. Also, don’t skip the simmering step. It allows flavors to blend and makes your stew rich. If you want to cook other dishes, start the stew first. It takes about 30 minutes. You can prepare salads or bread while it simmers. This way, everything comes together nicely at mealtime. Pro Tips Use Fresh Herbs: Adding fresh basil at the end enhances the flavor and aroma of the stew, giving it a vibrant finish. Adjust Creaminess: If you prefer a creamier texture, feel free to add more coconut milk to suit your taste. Beans Variations: Try different types of white beans or even mix in some chickpeas for added texture and protein. Spice it Up: For a spicier kick, consider adding a pinch of red pepper flakes or a dash of hot sauce to the stew. {{image_4}} You can change the beans for a new taste. Try black beans or chickpeas. Both add protein and flavor. You can also switch up the veggies. Toss in bell peppers or zucchini for more color and texture. If you want to spice things up, add cumin or oregano. These herbs enhance the stew's warmth and depth. This stew pairs well with crusty bread. The bread soaks up the tasty broth. You can also serve it with a fresh salad. A simple green salad adds crunch and freshness. For those watching carbs, enjoy the stew on its own. It is hearty and filling without extra sides. To keep your creamy vegan tomato white bean stew fresh, use airtight containers. Glass containers work great. They help keep the flavors in and prevent spills. If you have leftovers, let the stew cool down before sealing it in the container. This step helps avoid condensation. Store it in the fridge for up to four days. For longer storage, you can freeze it. Just make sure to leave some space in the container for expansion. When it's time to warm up your stew, the best method is on the stove. Pour the stew into a pot and heat it on medium. Stir it often to make sure it warms evenly. If you want to use a microwave, place it in a microwave-safe bowl. Heat in short intervals, stirring in between. This way, you’ll keep the tasty texture and flavor. If the stew seems thick, add a little vegetable broth or water to loosen it. Can I freeze the stew? Yes, you can freeze this stew. Let it cool first. Pour it into a freezer-safe container. Leave some space at the top for expansion. It should stay good for about three months. How can I make it spicier? To add heat, try adding red pepper flakes or diced jalapeños. You can also stir in hot sauce at the end. Adjust to your taste. Is this recipe suitable for meal prep? Absolutely! This stew is perfect for meal prep. It stores well and tastes even better the next day. Make a big batch and divide it into portions. Breakdown of calories, protein, and fiber per serving: Each serving has about 250 calories. It contains 10 grams of protein and 9 grams of fiber. Great for filling you up! Benefits of the key ingredients: - White beans: High in protein and fiber. They help with digestion. - Tomatoes: Packed with vitamins and antioxidants. Good for your heart. - Coconut milk: Adds creaminess and healthy fats. Great for energy. How it fits into various dietary plans: This stew is vegan and low-fat. It is also gluten-free. Perfect for many diets. Enjoy it for a wholesome meal any day! This blog post covered everything you need to make a great stew. We discussed the ingredients, from fresh choices to safe substitutions. The step-by-step cooking instructions helped you manage time and enhance flavors. Tips on variations and serving ideas kept your meals exciting. Finally, I shared storage and reheating methods to help you enjoy leftovers. I hope these insights inspire you to cook confidently and creatively! Happy cooking!

Creamy Vegan Tomato White Bean Stew

A rich and hearty stew made with tomatoes, white beans, and coconut milk, perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Vegan
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 can (14 oz) diced tomatoes
  • 1 can (15 oz) white beans (e.g., cannellini or navy beans), drained and rinsed
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 stalk celery, diced
  • 4 cups vegetable broth
  • 1 cup coconut milk (full fat for a richer texture)
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • In a large pot, heat the olive oil over medium heat until shimmering. Add the diced onion, carrot, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables become tender and the onion is translucent.
  • Once the vegetables are softened, add the minced garlic and cook for an additional 1-2 minutes, stirring constantly, until the garlic releases its fragrant aroma.
  • Pour in the diced tomatoes (with their juices), the drained and rinsed white beans, vegetable broth, dried thyme, smoked paprika, and a generous pinch of salt and pepper. Stir well to combine the ingredients and bring the mixture to a boil.
  • Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for about 20 minutes. This allows the flavors to meld beautifully.
  • After 20 minutes, remove the lid and stir in the creamy coconut milk. Allow the stew to cook for an additional 5 minutes, stirring occasionally. Taste the stew and adjust the seasoning with more salt and pepper if necessary.
  • Serve the stew hot in bowls, garnished with fresh basil leaves for a burst of color and aromatic freshness.

Notes

Use full-fat coconut milk for a creamier texture.
Keyword coconut milk, stew, tomato, vegan, white beans