Description
A creamy vegan tomato white bean stew packed with flavor.
Ingredients
Scale
- 1 can white beans (15 oz)
- 1 can diced tomatoes (14 oz)
- 1 cup vegetable broth
- 1 cup coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt to taste
- Pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a pot over medium heat.
- Add chopped onion and cook until translucent.
- Add minced garlic and cook for 1 minute.
- Add diced tomatoes, vegetable broth, and white beans.
- Stir in coconut milk, basil, oregano, salt, and pepper.
- Simmer for 15 minutes.
- Serve hot.
Notes
- Serve with crusty bread.
- Store leftovers in the fridge for up to 3 days.
- Can be frozen for later use.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
Keywords: creamy vegan tomato white bean stew