Creamy Vegan Tomato White Bean Stew
A comforting, protein-rich stew made with cherry tomatoes, white beans, and greens, all simmered together for a quick and satisfying meal.
Ingredients
For the stew
- 1 can white beans, drained and rinsed cannellini, navy, or great northern work well
- 2 cups cherry tomatoes, halved use halved grape tomatoes if preferred
- 2 cups vegetable broth low-sodium if watching salt
- 1 cup greens, chopped spinach for tenderness; kale for more texture
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika or regular paprika + a pinch of cumin
- Salt and pepper to taste
Instructions
Preparation
- Heat 1 teaspoon olive oil in a large pot over medium heat.
- Add the diced onion and cook, stirring, until soft and translucent, about 5–7 minutes.
- Stir in minced garlic and cook 30 seconds until fragrant.
- Add halved cherry tomatoes and cook, stirring occasionally, until they begin to soften and break down, about 6–8 minutes.
Cooking
- Pour in the drained white beans and 2 cups vegetable broth. Add dried oregano and smoked paprika. Bring the pot to a gentle simmer.
- Simmer for 6–10 minutes so flavors meld. For a creamier texture, mash about 1/3 of the beans against the pot with a spoon or use an immersion blender for a few seconds.
- Stir in the greens and cook just until wilted (spinach 1–2 minutes, kale 3–4 minutes).
- Taste and season with salt and pepper. Serve warm.
Notes
Best enjoyed warm, drizzled with olive oil or a squeeze of lemon. Can be served with crusty bread or quinoa for extra heft. Ideal for meal prep and makes great leftovers.