Name: Creamy Vegan Tomato White Bean Stew
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, chopped; 3 carrots, peeled and chopped; 3 celery stalks, chopped; 4 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon dried thyme; 1/4 teaspoon red pepper flakes (optional, for a touch of heat); 1 (28 ounce) can crushed tomatoes; 4 cups vegetable broth; 2 (15 ounce) cans cannellini beans, rinsed and drained; 1 (15 ounce) can Great Northern beans, rinsed and drained; 1/2 cup unsweetened, plain plant-based milk (such as oat, soy, or cashew); 2 tablespoons nutritional yeast (for a cheesy, umami flavor); Salt and freshly ground black pepper to taste; Fresh parsley, chopped, for garnish; Crusty bread, for serving

Description

A hearty and flavorful Creamy Vegan Tomato White Bean Stew, packed with tender white beans, vegetables, and a rich tomato broth. Easy to make and satisfying!

Ingredients

Scale

2 tablespoons olive oil
1 large yellow onion, chopped
3 carrots, peeled and chopped
3 celery stalks, chopped
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional, for a touch of heat)
1 (28 ounce) can crushed tomatoes
4 cups vegetable broth
2 (15 ounce) cans cannellini beans, rinsed and drained
1 (15 ounce) can Great Northern beans, rinsed and drained
1/2 cup unsweetened, plain plant-based milk (such as oat, soy, or cashew)
2 tablespoons nutritional yeast (for a cheesy, umami flavor)
Salt and freshly ground black pepper to taste
Fresh parsley, chopped, for garnish
Crusty bread, for serving

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
2. Add the minced garlic, dried oregano, dried basil, dried thyme, and red pepper flakes (if using) to the pot. Cook for another minute until fragrant.
3. Pour in the crushed tomatoes and vegetable broth. Stir to combine and scrape up any browned bits. Bring to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes.
4. Stir in the rinsed and drained cannellini beans and Great Northern beans. Continue to simmer, uncovered, for another 10-15 minutes, or until heated through and thickened slightly.
5. Stir in the plant-based milk and nutritional yeast. Cook for an additional 2-5 minutes until heated through and creamy. Do not boil.
6. Season generously with salt and freshly ground black pepper to taste.
7. Ladle into bowls and garnish with fresh parsley. Serve hot with crusty bread.

Notes

Allow the stew to cool completely before storing in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water if needed, or microwave individual portions.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Soup & Stew
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 10g
Sodium: 600mg
Fat: 8g
Carbohydrates: 55g
Fiber: 12g
Protein: 15g