This Creamy Tomato White Bean Stew is cozy, filling, and totally satisfying. Sweet tomatoes, hearty white beans, and a creamy broth come together for a one-pot comfort meal you’ll want on repeat.
It’s my go-to when I want something warm and nourishing on a chilly day. Add fresh herbs or dip in some crusty bread, and you’ve got yourself the ultimate comfort bowl.
Why You’ll Love It
- Quick prep
- One-pot simplicity
- Creamy, flavorful, and hearty
- Naturally vegan and gluten-free
Key Ingredients & Swaps
Olive Oil
Used to sauté the base. Avocado oil or vegetable oil are good alternatives if you prefer a lighter taste.
Onion
Adds depth and savory flavor. Don’t have one? Try shallots or leeks instead—just adjust the quantity slightly.
Garlic
Fresh minced garlic is ideal, but garlic powder (1/4 tsp per clove) works if you’re short on time.
Diced Tomatoes
Canned diced tomatoes (with their juice) keep it simple. Fresh tomatoes (about 2–3 cups) work great too—just adjust for extra liquid.
White Beans
Cannellini or navy beans give the creamiest texture. Chickpeas or pinto beans also work if that’s what you have on hand.
Coconut Milk
For a dairy-free creamy finish. You can use heavy cream if not vegan, or go lighter with almond milk (though it’ll be less rich).
Greens
Spinach and kale are great additions. Swiss chard or even baby arugula can also be stirred in near the end for extra nutrition.
Pro Tip: Sauté Like a Pro
To build flavor from the start:
- Warm your oil in the pot before adding onions
- Sauté onions until translucent—about 5 minutes
- Add garlic last and cook for just a minute to avoid burning
This adds depth and helps avoid bitterness!
Creamy Tomato White Bean Stew Recipe
Ingredients
For the Stew:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cans (14.5 oz) diced tomatoes (with juices)
- 2 cans (15 oz) white beans, rinsed and drained
- 4 cups vegetable broth
- 1 cup coconut milk (or heavy cream)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 2 cups chopped kale or spinach
For Serving:
- Fresh basil or parsley (optional)
- Crusty bread
Time Needed
- Prep: 10 minutes
- Cook: 30 minutes
- Total: 40 minutes
Instructions
1. Sauté the Base
Heat olive oil in a large pot over medium heat. Add onion and cook for 5 minutes, stirring often, until soft. Add garlic and cook for 1 more minute until fragrant.
2. Add the Main Ingredients
Stir in diced tomatoes (with juice), white beans, vegetable broth, and coconut milk. Season with oregano, basil, red pepper flakes (if using), salt, and pepper. Stir to combine.
3. Let It Simmer
Bring the stew to a gentle boil, then reduce heat and simmer for about 20 minutes. This gives the flavors time to come together.
4. Stir in the Greens
Add the chopped kale or spinach. Cook for another 5 minutes, until the greens are wilted and tender.
5. Adjust & Blend (Optional)
Taste and adjust seasoning. For extra creaminess, blend a portion of the soup with an immersion blender, then stir it back in. Totally optional, but highly recommended!
6. Serve & Enjoy
Ladle into bowls, top with fresh herbs if you like, and serve with warm crusty bread. Cozy, creamy, and comforting—what’s not to love?
FAQs
Can I Use Different Beans?
Yes! Try chickpeas, black beans, or kidney beans. Just make sure they’re drained and rinsed if canned.
Is This Gluten-Free?
It is! Just double-check your broth to make sure it’s labeled gluten-free.
What If My Stew Is Too Thick?
No worries—just stir in a little more broth or water until it’s just right.
How Do I Store Leftovers?
Store in the fridge for up to 4 days, or freeze for up to 3 months. Let it cool completely before transferring to airtight containers. Reheat gently on the stovetop or in the microwave.
