A thick, creamy, and comforting vegan stew made with white beans, tomatoes, and your choice of dairy-free cream. Simple ingredients, big flavor, and perfect for cozy meals.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
2 tbsp olive oil
1 yellow onion, diced
4 garlic cloves, minced
1 tsp dried thyme
1 tsp dried basil
Pinch red pepper flakes (optional)
1 (28 oz) can crushed or diced tomatoes
2 (15 oz) cans white beans, rinsed and drained
3 cups vegetable broth
1 bay leaf
½ cup full-fat coconut milk or cashew cream
Salt and black pepper, to taste
Chopped fresh parsley for garnish (optional)
Instructions
-
Warm olive oil in a soup pot over medium heat. Sauté onion until soft, about 6 minutes.
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Stir in garlic, thyme, basil, and red pepper flakes. Cook for 1 minute.
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Add tomatoes and simmer for 5 minutes.
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Stir in white beans, broth, and bay leaf. Simmer uncovered for 15–20 minutes.
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Remove bay leaf. Blend 1½ cups of stew and return to the pot.
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Mix in coconut milk or cashew cream. Simmer 5–10 minutes.
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Season to taste, garnish if desired, and serve hot.