Description
A comforting and nourishing stew that combines the richness of coconut milk with white beans and tomatoes, perfect for busy weeknights.
Ingredients
Scale
- 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