Creamy Tomato White Bean Stew
Whether you're cooking for a busy weeknight dinner or prepping meals for the days ahead. This Tomato White Bean Stew is a solid go-to.
Servings : 4 People
Calories : 348kcal
Ingredients
Core Ingredients:
- Olive oil - 2 tbsp, no olive oil? Try avocado oil or even a bit of butter if you're not going dairy-free.
- Yellow onion - 1 medium, diced, you can use red or white onions as alternatives, or opt for shallots if that's what you have on hand.
- Garlic - 4 cloves, minced, garlic powder can be used in emergencies (about 1 tsp should do).
- Carrots - 2 medium, diced, out of carrots? Toss in some chopped butternut squash or a few mushrooms for a new texture.
- Celery - 2 stalks, chopped, skip it if you don’t have any. Just add a bit more onion or carrot.
- Crushed tomatoes - 1 can, 28 oz, you can use diced tomatoes and blend part of the stew later for a smoother texture.
- White beans - 2 cans, drained and rinsed: Cannellini or Great Northern beans work great for a creamy, hearty bite.
- No white beans? Chickpeas - navy beans, or even lentils are good alternatives.
- Vegetable broth - 4 cups, use chicken broth if you're not strictly plant-based.
- Coconut milk - ½ cup, for a different vibe, try oat milk, cashew cream, or a splash of half-and-half if dairy is okay.
Flavor Boosters
- Bay leaf
- Dried thyme or rosemary - 1 tsp
- Fresh herbs? Use 2–3x more than dried.
- Salt and black pepper - to taste
Optional Add-Ins & Toppings
- Baby spinach or kale - a handful
- Fresh lemon juice - 1 tbsp
- Chili flakes or a dash of spicy sauce
- Fresh herbs - parsley, basil, or thyme
Instructions
Step 1: Sauté the Aromatics
- Warm 2 tablespoons of olive oil in a large pot over medium heat to get things going.
- Cook the chopped onion, carrots, and celery for 5 to 7 minutes, giving them a stir every so often until the vegetables begin to soften and the onion looks slightly golden.
- Mix in the minced garlic and let it cook for about 30 seconds — just enough to release its aroma without burning.
- Tip: Give the vegetables time to soften fully — it helps create a rich, savory foundation.
Step 2: Add the Core Ingredients
- Add the crushed tomatoes, then slowly pour in the vegetable broth, allowing the mixture to blend evenly.
- Give it a good stir so the ingredients are well mixed and start to build flavor together.
- Stir in the white beans, a bay leaf, fragrant herbs such as thyme or rosemary, and a good pinch of salt and pepper to build up the flavor.
- Bring it all to a gentle boil, then lower the heat, cover, and let it simmer for 20–25 minutes.
- Tip: Give the stew an occasional stir and sample the broth as it cooks, it gets tastier the longer it simmers.
Step 3: Stir in the Creamy Goodness
- Once the veggies are fork-tender and the stew smells amazing, pour in the coconut milk (or your dairy-free alternative).
- Mix well and let it cook uncovered for another 5 minutes, just enough for everything to blend into a smooth, comforting stew.
- Note: Prefer a thicker texture?To achieve a smoother texture, blend a small portion of the stew until creamy, then stir it back into the pot.
Step 4: Taste and Finish
- Give the stew a final taste and tweak the seasoning to your liking before serving.A splash of lemon juice adds a bright finishing touch.
- If using spinach or kale, stir it in now and let it wilt for a minute or two.
- Optional: Add toppings like chopped herbs, chili flakes, or a side of crusty bread to make it even more satisfying.
- Scoop into bowls while it’s hot and enjoy a comforting meal that’s full of flavor and nourishment. This is the kind of stew that feels like a warm hug — perfect for cozy evenings or busy weeknights.
Nutrition Information
- Calories: 350
- Fat: 15g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Sugar: 8g
- Sodium: ~600mg (depending on broth/salt)