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Creamy Vegan Tomato White Bean Stew

This creamy vegan tomato white bean stew is a cozy, hearty one-pot meal packed with plant-based goodness. Made with pantry staples like white beans, crushed tomatoes, and coconut milk, it's perfect for weeknights and meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Stew
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 tbsp olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 can crushed tomatoes (about 400g)
  • 2 cups vegetable broth
  • 2 cans white beans drained and rinsed
  • 1 cup coconut milk full-fat for creaminess
  • 2 cups spinach or kale chopped
  • salt and pepper to taste

Equipment

  • Large Pot

Method
 

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes.
  2. Stir in minced garlic, smoked paprika, and thyme. Cook for another minute until fragrant.
  3. Pour in crushed tomatoes and vegetable broth. Stir well and bring to a simmer.
  4. Add white beans and coconut milk. Simmer for about 10 minutes until thick and creamy.
  5. Stir in spinach or kale, season with salt and pepper. Cook until greens wilt.
  6. Ladle into bowls and serve warm with crusty bread or your favorite side.

Notes

  • For extra flavor, add red pepper flakes or a splash of balsamic vinegar.
  • Mash some beans for a thicker texture. Sub with cashew cream for a nutty twist.