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To make a tasty vegan tomato white bean stew, you need to gather some simple ingredients. Here’s the complete list: - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 2 large carrots, diced - 2 celery stalks, diced - 1 red bell pepper, chopped - 1 can (14 oz) diced tomatoes (with juices) - 2 cups vegetable broth - 1 can (15 oz) white beans (such as cannellini or great northern), drained and rinsed - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/2 teaspoon smoked paprika - Salt and pepper to taste - 2 cups fresh spinach - Fresh parsley, chopped (for garnish) Each ingredient plays a key role in making this stew rich and hearty. The olive oil adds a smooth base. The diced onion and minced garlic give it a strong flavor. Carrots and celery add sweetness and crunch. Red bell pepper brings a pop of color and taste. Diced tomatoes and vegetable broth create a warm, comforting base. White beans provide protein and creaminess. Oregano, basil, and smoked paprika infuse the stew with aromatic notes. Salt and pepper enhance all the flavors. Finally, fresh spinach adds a vibrant green touch, while parsley gives a fresh finish. With just these ingredients, you can create a meal that warms the soul and pleases the palate. {{ingredient_image_1}} 1. First, heat 2 tablespoons of olive oil in a large pot over medium heat. 2. Add 1 medium diced onion and sauté for about 5 minutes. The onion should be soft and clear. 3. Next, stir in 3 minced garlic cloves, 2 diced carrots, 2 diced celery stalks, and 1 chopped red bell pepper. Cook for another 5 to 7 minutes. The veggies will start to soften and smell great. 4. Add 1 can of diced tomatoes with juices and 2 cups of vegetable broth to the pot. Then, throw in the white beans. These add protein and creaminess to the stew. 5. Season with 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and 1/2 teaspoon of smoked paprika. Add salt and pepper to taste. Stir well to combine all the flavors. 1. Bring the stew to a boil over high heat. Once it boils, reduce the heat to low. 2. Cover the pot and let it simmer for 20 minutes. Stir occasionally to prevent sticking. The flavors will blend nicely during this time. 1. After 20 minutes, add 2 cups of fresh spinach to the pot. It will wilt quickly, adding color and nutrients. 2. Taste the stew and adjust the seasoning if needed. If you want it thicker, use a potato masher to lightly mash some beans. 3. Serve your hearty stew hot. Garnish with fresh chopped parsley. Enjoy it with crusty bread or a bed of quinoa for a filling meal! To get a rich taste, start by sautéing the onions and garlic well. This step builds a great base for your stew. Cook them until they are soft and fragrant. If you want to boost the flavor, adjust your seasoning. Add more herbs like oregano and basil. A pinch of salt can make a big difference too. Always taste your stew as it cooks. This way, you can find the perfect balance. If you like a thicker stew, use a potato masher. Lightly mash some of the white beans in the pot. This adds creaminess without using dairy. If you want to try something different, you can blend part of the stew. Just scoop out some, blend it, and stir it back in. This method gives you a smooth texture while keeping some whole beans. Serve your stew hot in deep bowls. A piece of crusty bread goes well with it. You can dip the bread into the stew for added flavor. For a cheesy taste, sprinkle nutritional yeast on top. This adds a savory touch and boosts nutrition. You can also garnish with fresh parsley for a pop of color. Enjoy your meal! Pro Tips Use Fresh Herbs: Fresh herbs can elevate the flavor of your stew. Consider adding fresh basil or oregano right before serving for a burst of freshness. Customize Your Beans: Feel free to mix and match different types of beans. Chickpeas or kidney beans can add unique flavors and textures to your stew. Spice It Up: If you enjoy a bit of heat, add a pinch of red pepper flakes or diced jalapeños when sautéing the vegetables for a spicy kick. Make It Ahead: This stew tastes even better the next day. Prepare it in advance and let the flavors meld overnight in the refrigerator! {{image_2}} You can use many types of beans in this stew. Black beans or chickpeas add a nice twist. Each type brings its flavor and texture. If you're short on time, use pre-cooked or frozen beans. They save time and still taste great. Just rinse them and add them in! Adding extra veggies boosts the stew's nutrition. Try zucchini, kale, or even sweet potatoes. These veggies change the flavor and keep it fresh. You can also switch veggies based on the season. In fall, add pumpkin or butternut squash. In summer, fresh corn or green beans work well. Want some heat? Add chili peppers or red pepper flakes. They give the stew a nice kick. You can also play with herbs. Fresh thyme or rosemary can change the dish entirely. Each herb adds its unique flavor profile. Experiment and find what you love! To store leftovers, place the stew in an airtight container. This keeps it fresh and tasty. You can keep it in the fridge for up to four days. If you want to enjoy it later, freezing is a great option. To freeze the stew, let it cool completely. Then, pour it into freezer-safe bags or containers. Leave some space for expansion. You can store it in the freezer for up to three months. When you're ready to eat, thaw it in the fridge overnight. For reheating, use a pot on the stove over low heat. This method helps keep the flavor and texture. Stir often to heat it evenly. If it seems thick, add a splash of vegetable broth or water. Taste it again and adjust the seasonings if needed. This will bring back the delicious flavors. Yes, you can make this stew ahead of time. Meal prepping this recipe helps save time and keeps your week easy. The flavors get better after a day in the fridge. You can store it in an airtight container. Just reheat it on the stove when you are ready to enjoy. Serve it hot for a cozy meal. Yes, this stew is gluten-free. The main ingredients, like beans and vegetables, do not have gluten. However, always check the labels on your vegetable broth and canned tomatoes. Some brands may add gluten. Using certified gluten-free products ensures a safe meal for those with gluten sensitivities. Absolutely! You can use other greens in this stew. Kale and Swiss chard are great options. They add lots of nutrients and flavor. Just chop them into smaller pieces before adding them to the stew. Cook them until they are soft, just like you would with spinach. To adjust servings, you can easily scale the recipe up or down. If you want more, double all the ingredients. If you need fewer servings, cut all the amounts in half. This stew is forgiving, so a little more or less of an ingredient won’t hurt. Use your own taste for the best flavor! This blog post showed how to make a hearty Vegan Tomato White Bean Stew. We went through the ingredients, step-by-step instructions, and useful tips. You learned about flavor, texture, and storage tips for leftovers. Experiment with beans and veggies for your own twist. This stew is versatile and easy to make. Enjoy it with bread or adjust spices to suit your taste. Now it’s time to gather your ingredients and start cooking! You will love the warmth of this comforting dish.

Vibrant Vegan Tomato White Bean Stew

A hearty and nutritious stew packed with vegetables and white beans, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Vegan
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 1 red bell pepper chopped
  • 1 can (14 oz) diced tomatoes (with juices)
  • 2 cups vegetable broth
  • 1 can (15 oz) white beans (such as cannellini or great northern), drained and rinsed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 0.5 teaspoon smoked paprika
  • to taste salt and pepper
  • 2 cups fresh spinach
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic, diced carrots, celery, and red bell pepper. Cook for another 5–7 minutes until the vegetables begin to soften.
  • Add the diced tomatoes (with their juices), vegetable broth, white beans, oregano, basil, smoked paprika, salt, and pepper. Stir to combine.
  • Bring the stew to a boil, then reduce the heat to low. Cover and let simmer for 20 minutes, stirring occasionally.
  • After 20 minutes, add the fresh spinach to the pot and simmer for an additional 5 minutes, until the spinach is wilted.
  • Taste and adjust seasoning if necessary. If you prefer a thicker stew, use a potato masher to lightly mash some of the beans.
  • Serve hot, garnished with fresh parsley on top.

Notes

Ladle the stew into deep bowls and serve with crusty bread or over a bed of quinoa for a hearty meal. A sprinkle of nutritional yeast can add a cheesy flavor!
Keyword healthy, stew, tomato, vegan, white beans