Creamy Tomato White Bean Stew
A rich and hearty stew with tender white beans simmered in a creamy tomato-based broth.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner, Main Course, Soup/Stew
- Method: Stovetop
- Cuisine: Mediterranean, Italian-Inspired
- Diet: Gluten Free
Ingredients
2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 tsp smoked paprika
½ tsp red pepper flakes (optional)
1 can (28 oz) crushed tomatoes
2 cans (15 oz each) white beans (cannellini or navy beans), drained and rinsed
1 cup vegetable broth
½ cup heavy cream or coconut cream (for dairy-free)
2 cups fresh spinach or kale
Salt and pepper, to taste
Fresh basil or parsley, for garnish
Instructions
Heat olive oil in a large pot over medium heat.
Add onion and cook until softened, about 5 minutes.
Stir in garlic, smoked paprika, and red pepper flakes; cook for 1 minute until fragrant.
Add crushed tomatoes, white beans, and vegetable broth. Stir to combine.
Bring to a simmer and cook for 10 minutes.
Reduce heat and stir in cream. Cook for another 2–3 minutes until warmed through.
Add spinach or kale and stir until wilted.
Season with salt and pepper, garnish with fresh herbs, and serve warm.
Notes
Serve with crusty bread, over rice, or alongside roasted vegetables.
Make it vegan by using coconut cream and vegetable broth.
Add cooked chicken or sausage for extra protein.
Stores well in the fridge for up to 4 days and freezes beautifully.
Find it online: https://allrecipesmade.com/creamy-tomato-white-bean-stew/
