Description
A comforting and creamy vegan stew made with white beans, tomatoes, and coconut milk, perfect for cozy dinners or gatherings.
Ingredients
Scale
- 1 can (15 oz / ~425 g) white beans (cannellini or great northerns), drained and rinsed
- 2 cups cherry tomatoes, halved (~300 g)
- 2 cups vegetable broth (low-sodium preferred)
- 1 cup coconut milk (full-fat or light)
- 2 cups fresh greens (spinach or kale)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil for sautéing
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the diced onion and minced garlic; sauté for 4–5 minutes, stirring occasionally, until the onion is translucent and fragrant.
- Stir in the halved cherry tomatoes and cook for about 5 minutes until softened and beginning to release juices.
- Add the white beans, vegetable broth, coconut milk, dried oregano, salt, and pepper. Stir to combine.
- Bring to a gentle simmer and allow to cook for 15 minutes so flavors meld.
- Stir in the fresh greens and cook until just wilted (2–3 minutes for spinach; 4–5 minutes for kale).
- Taste and adjust seasoning — add more salt, pepper, or a squeeze of lemon for brightness if desired. Serve warm.
Notes
Using light coconut milk or a lower-sodium broth will significantly reduce calories and sodium. Rinse canned beans well to reduce sodium and improve flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 5g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg