Go Back
tomato basil white bean stew

Tomato Basil White Bean Stew

This tomato basil white bean stew is cozy, creamy, and easy to make. White beans simmer in a rich tomato base with garlic and fresh basil. It’s filling, plant-based comfort food that works for weeknights, meal prep, or relaxed dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion finely chopped
  • 4 garlic cloves minced
  • 2 tablespoons tomato paste
  • 1 can 28 oz crushed tomatoes
  • 2 cans 15 oz each white beans (cannellini or navy), drained and rinsed
  • 2 cups vegetable broth
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes optional
  • ½ cup fresh basil leaves torn by hand
Optional additions:
  • 1 cup fresh spinach or kale
  • 2 tablespoons vegan cream cheese for extra creaminess

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion. Cook for 5–6 minutes until soft and lightly golden.
  3. Add garlic. Stir for 30 seconds until fragrant.
  4. Stir in tomato paste and cook for 1 minute to deepen the flavor.
  5. Pour in crushed tomatoes and vegetable broth. Stir well.
  6. Add white beans, salt, pepper, and red pepper flakes.
  7. Bring to a gentle simmer. Cook uncovered for 15 minutes.
  8. Scoop out about 1 cup of the stew and blend until smooth.
  9. Pour the blended mixture back into the pot and stir.
  10. Add fresh basil and optional greens. Cook 2–3 more minutes.
  11. Taste and adjust seasoning. Serve warm.

Notes

  • This stew thickens as it sits. Add a splash of broth when reheating.
  • Fresh basil makes a big difference. Add it at the end, not earlier.
  • Serve with crusty bread, rice, or toasted sourdough.
  • Keeps well in the fridge for up to 4 days. Freezes well too.