Creamy Vegan Tomato White Bean Stew

There’s something incredibly comforting about a warm, hearty stew on a cool day, and this Creamy Vegan Tomato White Bean Stew delivers just that and more. Bursting with the rich flavors of ripe tomatoes and the creamy texture of white beans, this plant-based dish is as satisfying as it is nourishing. Whether you’re a dedicated vegan, looking to incorporate more plant-forward meals into your diet, or simply craving a dish that’s both wholesome and delicious, this stew fits the bill perfectly.

What sets this stew apart is its creamy consistency achieved without any dairy. Instead of cream or cheese, the natural creaminess comes from pureed white beans and a touch of coconut milk, creating a luscious base that holds all the flavors together beautifully. The medley of herbs and spices enhances the tomato’s natural sweetness and the beans’ earthiness, making each spoonful an inviting mix of zest and comfort. Plus, it’s incredibly simple to make, packed with protein and fiber, and perfect for meal prep.

Ingredients

2 tablespoons olive oil (30 ml)
1 large onion, finely chopped
3 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes (optional, for heat)
1 can (28 oz / 800 g) crushed tomatoes
2 cans (15 oz each / 425 g each) white beans (cannellini or navy beans), drained and rinsed
1 cup vegetable broth (240 ml)
1/2 cup canned coconut milk (120 ml)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions

Heat olive oil in a large pot over medium heat until shimmering.
Add the chopped onion, carrots, and celery to the pot. Sauté for about 7-8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
Stir in the minced garlic, dried oregano, dried basil, smoked paprika, and red pepper flakes (if using). Cook for 1-2 minutes until fragrant.
Pour in the crushed tomatoes and vegetable broth. Stir well to combine.
Add the drained and rinsed white beans to the pot. Bring the stew to a gentle simmer and let it cook uncovered for about 15 minutes, stirring occasionally to prevent sticking.
Using an immersion blender, puree about half of the stew directly in the pot to create a creamy texture while still leaving some whole beans for body. Alternatively, transfer half the stew to a blender, puree, and return it to the pot.
Stir in the canned coconut milk and season the stew with salt and black pepper to taste.
Reduce the heat to low and let the stew simmer for another 5-7 minutes, allowing all the flavors to meld together.
Taste and adjust seasoning as needed. If the stew is too thick, add a splash more vegetable broth or water to reach your desired consistency.
Ladle the stew into bowls and garnish with fresh chopped parsley before serving.

Recipe Information

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 4 to 6 servings
Difficulty: Easy

Tips & Variations

For a thicker stew, mash more beans or add a small amount of soaked cashews blended smooth for extra creaminess.
Swap canned crushed tomatoes for fresh tomatoes in season; roast them first for a deeper flavor.
If you prefer less spice, omit the red pepper flakes.
Make sure to rinse the canned beans well to reduce sodium and improve flavor.
This stew keeps well in the fridge for up to 4 days and freezes beautifully for up to 3 months.

Nutritional Information (per serving, approximate)

Calories: 280
Protein: 14g
Carbohydrates: 38g
Fat: 7g
Fiber: 10g

Conclusion

Give this Creamy Vegan Tomato White Bean Stew a try the next time you want a wholesome, flavorful meal that’s incredibly simple to prepare. Perfect served with crusty bread for dipping or a fresh green salad on the side, it’s a versatile dish that will quickly become a staple in your meal rotation.

I’d love to hear how you make it your own! Feel free to share your tweaks, photos, or questions in the comments below. Happy cooking!