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Creamy Vegan Tomato White Bean Stew

A cozy, one-pan vegan stew featuring fresh cherry tomatoes, creamy coconut milk, and hearty white beans, perfect for busy weeknights or relaxing weekends.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can white beans, drained and rinsed
  • 2 cups cherry tomatoes, halved
  • 2 cups vegetable broth
  • 1 cup coconut milk
  • 2 cups spinach or kale
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Herbs (like basil or thyme) for garnish

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onion and sauté until it turns translucent.
  3. Toss in the minced garlic and cook for another minute.
  4. Stir in the cherry tomatoes and let them soften a bit.
  5. Add the white beans, vegetable broth, and coconut milk. Bring to a simmer.
  6. Mix in the spinach or kale and stir until it's wilted.
  7. Season with salt, pepper, and herbs to taste.
  8. Serve hot, garnished with extra herbs if desired.

Notes

This stew can be stored in the fridge for up to 4 days, or frozen for up to 3 months. Reheat gently and consider adding a splash of vegetable broth to maintain creaminess.