Creamy Vegan White Bean Stew with Tuscan Flavors
Looking for a comforting, plant-based meal that brings depth, warmth, and authentic Italian flavors to your table? This vegan white bean stew is the answer. Bursting with vegetables, creamy white beans, and aromatic herbs, this one-pot recipe is perfect for busy weeknights, cozy family dinners, or weekly meal prep.
Why You’ll Fall in Love with This Stew
Simple and Quick
Inspired by Tuscan “cucina povera” (or “poor kitchen”), this stew is made with humble ingredients but delivers rich flavor. Everything comes together in just one pot and is ready in about 35 minutes — perfect for weeknights.
Hearty and Filling
This is the kind of stew that satisfies even the hungriest appetites. A creamy, savory broth envelops tender white beans and fresh vegetables, making it hard to believe this meal is entirely vegan.
Loaded with Nutrition
Packed with onions, carrots, celery, garlic, kale, lentils, and tomatoes, this stew is a powerhouse of nutrients. Plus, the Great Northern beans provide a generous dose of plant-based protein and fiber.
Ingredients
- Olive Oil
- Onion, Carrot, Celery (Mirepoix)
- Fresh Garlic
- Dried Thyme, Oregano, Sage
- Tomato Paste
- Sun-Dried Tomatoes
- Great Northern Beans (or Cannellini)
- Vegetable Stock
- Full-Fat Canned Coconut Milk
- Split Red Lentils
- Fresh Kale (or Spinach)
- Apple Cider Vinegar
- Salt and Black Pepper
How to Make the Stew
- Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté until soft (about 8 minutes).
- Add garlic, thyme, oregano, and sage. Cook for 1 minute until fragrant.
- Create a well in the pot and add tomato paste. Cook until it turns dark red.
- Deglaze with a splash of vegetable stock. Stir in sun-dried tomatoes, white beans, remaining stock, and coconut milk. Bring to a simmer.
- Add red lentils. Simmer on low for 10 minutes or until tender.
- Stir in kale and allow it to wilt.
- Finish with apple cider vinegar and adjust salt and pepper to taste.
Tips for Success
- Meal Prep Friendly: Flavors deepen over time—store leftovers for up to 4 days.
- Sauteing Matters: Cooking vegetables first enhances sweetness and depth.
- Adjust Creaminess: For a lighter stew, omit the coconut milk and enjoy a clearer broth.
FAQ
What’s the difference between soup and stew?
Soup contains more liquid; stew is chunkier and thicker with just enough liquid to cook everything through.
How do I flavor white beans?
White beans absorb the flavors of the broth, herbs, garlic, and tomatoes beautifully. No need to season them separately.
Can I use different beans?
Yes! Cannellini or even pinto beans work well and hold up during cooking.
Serving Suggestions
- Serve with crusty whole grain bread.
- Pair with a fresh salad and lemon vinaigrette.
- Top with vegan Parmesan or croutons for texture.
Storage and Reheating
- Fridge: Store up to 4 days in airtight containers.
- Freezer: Freeze in batches for up to 2 months. Thaw and reheat with a splash of broth.
Final Thoughts
This hearty vegan white bean stew offers comfort, flavor, and nourishment in every bite. Whether you're craving a cozy dinner or prepping meals for the week, this recipe delivers warmth and satisfaction every time.