Vegan Tomato White Bean Stew

This hearty vegan tomato white bean stew is a comforting, nutrient-packed dish that’s perfect for any season. Made with simple pantry staples and fresh herbs, it’s rich in flavor, filling, and incredibly easy to make. Whether you’re feeding a family or meal prepping for the week, this one-pot meal is a guaranteed hit.

Why You’ll Love This Stew

This stew is the perfect example of how basic ingredients can come together to create something wholesome and flavorful. The white beans provide a creamy texture and protein boost, while the tomatoes offer richness and a slight tang. It’s a vegan meal that’s not only satisfying but also budget-friendly and freezer-friendly.

Ingredients You’ll Need

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 can (14 oz) crushed tomatoes
• 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
• 3 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups spinach or kale (optional)
• Juice of half a lemon (optional for brightness)

How to Make Vegan Tomato White Bean Stew

1. Sauté the Aromatics
In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for about 5–7 minutes, until vegetables begin to soften. Stir in the garlic and tomato paste, cooking for another 1–2 minutes to bring out the flavor.

2. Add Tomatoes, Beans, and Broth
Pour in the crushed tomatoes, white beans, and vegetable broth. Stir in the oregano, thyme, smoked paprika, salt, and pepper. Mix well and bring the stew to a boil.

3. Simmer the Stew
Reduce the heat to low and let it simmer uncovered for about 20–25 minutes. This allows the flavors to deepen and the broth to thicken slightly. If you want a creamier texture, you can mash some of the beans with a spoon or use an immersion blender for a few quick pulses.

4. Finish with Greens and Lemon
If using greens, stir them in during the last 5 minutes of cooking until they wilt. Add lemon juice at the end to enhance the flavors with a touch of acidity.

Tips for Best Results

• For extra creaminess, add a splash of coconut milk or cashew cream during the last 5 minutes.
• If you prefer spice, toss in some red pepper flakes or cayenne pepper.
• Make it a meal by serving it over rice, quinoa, or with a slice of crusty sourdough bread.

Storage and Meal Prep

This stew keeps well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months. Let it cool completely before storing in airtight containers. Reheat on the stove or in the microwave with a splash of water or broth to loosen it up.

Final Thoughts

Vegan tomato white bean stew is a must-have recipe for every plant-based kitchen. It’s warm, filling, full of nutrients, and incredibly easy to adapt to whatever you have on hand. Whether you’re new to vegan cooking or just want a reliable go-to dish, this stew will quickly become a favorite.