There’s something undeniably comforting about a warm bowl of stew, isn’t there? Growing up, my grandmother would often host Sunday dinners, and her kitchen would be suffused with the heavenly aroma of simmering sauces, herbs, and spices. One of my fondest memories is sitting down to a hearty bowl of whatever stew she had concocted. The pot would be large, bubbling serenely on the stove, waiting to be shared with family. Today, I recreate that same sense of warmth and connection with this Creamy Tomato White Bean Stew—a recipe that beautifully marries the simplicity of canned ingredients with the richness of coconut milk, resulting in a dish that is both nourishing and luxurious.
Recipe Timing
- Prep Duration: 10 minutes
- Active Cooking: 25 minutes
- Total Duration: 35 minutes
- Portion Size: Serves 4
- Complexity: Simple
Nutritional Recipe
- Calories per portion: 300
- Protein: 10g
- Carbs: 35g
- Fats: 15g
- Fiber: 8g
- Sugars: 4g
- Sodium: 700mg
Why You’ll Love This Creamy Tomato White Bean Stew
This Creamy Tomato White Bean Stew is perfect for busy weeknights or for impressing guests at a cozy dinner. It’s creamy without being heavy, thanks to the coconut milk, and the addition of white beans adds a wonderful richness and a healthy dose of protein. The stew’s vibrant colors and fresh basil garnish not only make it visually appealing but also deliciously aromatic. Plus, this recipe is vegan-friendly, making it a wonderful option for diverse diets. And let’s not forget—the leftovers taste even better the next day!
The Complete Cooking Journey
Cooking this stew is not just about following a recipe; it’s about creating an experience. Imagine chopping the onions while the sound of the knife meets the cutting board. Feel the sizzle of the garlic and onion melding together in the olive oil, infusing the air with an irresistible medley of flavors. As the tomatoes bubble and the broth steams, you can almost taste the anticipation! Let’s dive into the method and bring this lovely dish to life.
Ingredients:
- 1 can white beans (such as cannellini or great northern), drained and rinsed
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup coconut milk (or heavy cream for non-vegan version)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Method:
Step 1: Heat the Olive Oil
In a large pot, heat the olive oil over medium heat until shimmering.
Step 2: Sauté the Onion
Add the chopped onion and cook until it becomes translucent, about 5 minutes.
Step 3: Aromatic Garlic
Add the minced garlic and sauté for another minute, stirring until fragrant.
Step 4: Combine Tomatoes and Broth
Stir in the diced tomatoes along with the vegetable broth. Bring everything to a simmer.
Step 5: Add the White Beans
Incorporate the white beans and sprinkle in the dried oregano, stirring to combine.
Step 6: Let It Simmer
Allow the stew to simmer gently for about 10-15 minutes, letting all those flavors marry.
Step 7: Pour in the Coconut Milk
Add the coconut milk to the pot and stir well, cooking for another 5 minutes until heated through.
Step 8: Final Seasoning
Season with salt and pepper to taste before serving.
Serving Suggestions & Pairings
This stew pairs beautifully with crusty artisan bread or a side salad filled with greens. For a heartier meal, serve it alongside warm rice or quinoa. A sprinkle of freshly grated Parmesan (if not vegan) or a drizzle of extra virgin olive oil over the top just before serving will elevate the flavors even more!
Storage & Leftovers Guide
Store any leftovers in an airtight container in the fridge for up to 4 days. This stew freezes well too; just be sure to cool it completely before transferring to a freezer-safe container. It can be frozen for up to 3 months! To reheat, simply thaw in the refrigerator overnight and warm gently on the stove.
Kitchen Wisdom & Success Tips
- Ingredient Swap: If you don’t have white beans, feel free to use chickpeas or black beans—each will bring its own unique flavor and texture.
- Fresh Herbs: Fresh oregano or thyme can be used in place of dried if you have them on hand; just adjust the quantity since fresh herbs are often more potent.
- Lighter Option: For a lighter version, use a plant-based milk instead of coconut milk, or toss in extra veggies like zucchini or spinach to enhance the dish’s nutrition.
Flavor Variations & Adaptations
Feel free to play with spice by adding a pinch of red pepper flakes for heat or a splash of balsamic vinegar for acidity. For a smoky touch, consider stirring in some smoked paprika or chipotle powder.
Reader Questions & Solutions
- Can I make this stew ahead of time?
Absolutely! It’s perfect for meal prep and tastes even better the next day. - Can I make this in a slow cooker?
Yes, sauté the onions and garlic first, then add everything to the slow cooker. Cook on low for 6-8 hours for maximum flavor. - What can I use instead of coconut milk?
Heavy cream or a plant-based milk alternative will work well too! - Can I omit the beans for a low-carb option?
Yes, you can either leave them out or replace them with cauliflower for a low-carb alternative. - How do I thicken the stew?
If you’d like a thicker texture, simply blend a portion of the stew and mix it back in, or add a slurry of cornstarch and water.
Wrapping Up
If you’re on the lookout for a comforting yet nutritious dish, this Creamy Tomato White Bean Stew is your answer. It’s the perfect recipe to gather around after a busy day, filling bellies and warming hearts. So grab your pot, allow the ingredients to work their magic, and enjoy every comforting spoonful. Happy cooking!
Print
Creamy Tomato White Bean Stew
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A comforting and nourishing stew that combines the richness of coconut milk with white beans and tomatoes, perfect for busy weeknights.
Ingredients
- 1 can white beans (such as cannellini or great northern), drained and rinsed
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup coconut milk (or heavy cream for non-vegan version)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- In a large pot, heat the olive oil over medium heat until shimmering.
- Add the chopped onion and cook until it becomes translucent, about 5 minutes.
- Add the minced garlic and sauté for another minute, stirring until fragrant.
- Stir in the diced tomatoes along with the vegetable broth. Bring everything to a simmer.
- Incorporate the white beans and sprinkle in the dried oregano, stirring to combine.
- Allow the stew to simmer gently for about 10-15 minutes, letting all those flavors marry.
- Add the coconut milk to the pot and stir well, cooking for another 5 minutes until heated through.
- Season with salt and pepper to taste before serving.
Notes
This stew can be prepared ahead of time and tastes even better the next day. Feel free to substitute different beans or herbs as per your preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
