Description
This creamy tomato and white bean stew combines hearty cannellini beans with rich coconut milk and vibrant Mediterranean spices to create a comforting, plant-based main course. Featuring a blend of diced tomatoes, spinach, and warming smoked paprika, this easy stovetop recipe is both nourishing and flavorful, perfect for a wholesome weeknight dinner.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 cups baby spinach or chopped kale
- fresh parsley for garnish (optional)
Spices and Flavorings
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- juice of 1/2 lemon
Beans and Tomato
- 1 can (14.5 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 2 cans (15 ounces each) white beans such as cannellini or great northern, drained and rinsed
Liquids and Creaminess
- 2 cups vegetable broth
- 1/2 cup canned coconut milk or heavy cream
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 4 to 5 minutes until softened and translucent, building the base flavor for the stew.
- Add Spices and Garlic: Stir in the minced garlic, crushed red pepper flakes (if using), dried thyme, and smoked paprika. Cook for another 30 seconds to release the spices’ aromas without burning the garlic.
- Combine Tomatoes, Beans, and Broth: Add the diced tomatoes, tomato paste, drained white beans, and vegetable broth to the pot. Mix well to combine all ingredients evenly and bring the mixture to a gentle simmer.
- Simmer Stew: Allow the stew to cook uncovered for 10 to 12 minutes, enabling flavors to meld and the liquid to reduce slightly for a richer taste and thicker texture.
- Add Creaminess and Season: Reduce heat to low and stir in the coconut milk or heavy cream, followed by salt and black pepper. Continue to simmer for an additional 5 minutes to incorporate the creamy element thoroughly.
- Wilt Greens: Add the baby spinach or chopped kale and cook just until wilted, about 2 minutes, providing freshness and added nutrition to the stew.
- Finish with Lemon and Adjust Seasoning: Squeeze in the juice of half a lemon to brighten the flavors, then taste the stew and adjust salt or pepper if necessary.
- Serve: Ladle the stew into bowls and garnish with fresh parsley if desired. Serve hot, accompanied by crusty bread for a complete meal.
Notes
- This stew thickens as it sits—add a splash of vegetable broth when reheating to loosen the texture.
- Serve with crusty bread or a side salad for a satisfying meal.
- For a nutty flavor alternative, substitute coconut milk with homemade cashew cream or use dairy cream if preferred.
- Crushed red pepper flakes are optional depending on your heat preference.
