Tomato White Bean Stew

A comforting bowl of white beans and tomato stew for colder days. This easy, one-pan stew is packed with wholesome ingredients and ready in 25 minutes.

I love this easy protein-packed meal as it's filling and nourishing and requires minimal time and effort.

YOU WILL NEED

• White beans, such as cannellini beans

• Cherry tomatoes

• Sun-dried tomatoes

• Tomato paste

• Vegetable broth

• Garlic

• Onion

• Basil

• Dill (optional)

• Salt & pepper

  
  

MAKE IT CREAMY

You have a few different options to add creaminess:

• Add a spoonful of vegan cream cheese,

• plain (unsweetened) yoghurt or

• plant-based cream. A cashew cream or soy based will work especially well.

• Blend or mash about 1/3 of the beans and add that to the sauce.

• Stir in blended silken tofu.

  
  

ADDITIONAL ADD-INS

• A handful of spinach or kale.

• Crumbled vegan sausage, fried with the onion.

• Substitute the cannellini beans for butterbeans

• Add more vegetable stock if you prefer it more brothy. My personal preference is chunky and thick and not too brothy. However, add as much to your own liking.

• Serve the stew with or on sourdough toast.

OTHER RECIPES TO TRY

Green Immunity-boosting Soup

Aubergine & Butterbean Stew

TOMATO & WHITE BEAN STEW

A comforting bowl of tomatoey white beans stew for colder days. This easy, one-pan stew is packed with wholesome ingredients and ready in 25 minutes.

SERVES: 1 - 2 (depending on the amount of broth added)

TIME: 25 min

INGREDIENTS

• 1/2 small white onion or shallot, diced or sliced

• 1 tbsp olive oil or oil from the sun-dried tomatoes

• 100g cherry tomatoes, halved

• 1 clove garlic, diced or crushed

• 1 tbsp tomato paste

• 4 -5 sun-dried tomatoes, chopped

• 1 can cannellini beans, drained

• about 1 cup vegetable broth, or add more if you like

• 5 - 6 large basil leaves, torn

• fresh chopped dill (optional)

• Sea salt & black pepper, to taste

INSTRUCTIONS

Sauté the cherry tomatoes and onion in olive oil for about 6 - 8 minutes, until soft

Add tomato paste, sun-dried tomatoes and garlic and cook for a further 2 - 3 minutes or until the tomato paste has darkened in colour

Add the beans and vegetable stock and bring to simmer. Add more broth or alternatively plant-based cream if so desired.

Cook for about 10 minutes before adding the fresh basil leaves.

Season with salt & pepper as needed. Spoon into a bowl and finish with a bit more basil and dill (optional).