Description
A hearty, comforting stew featuring white beans in a rich tomato base with coconut milk creaminess. Plant-based comfort food at its finest.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 3 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- 3 cups vegetable broth
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup coconut milk (full-fat)
- 2 cups fresh spinach, chopped
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh basil, chopped
Instructions
- 1. Heat olive oil in a large heavy-bottomed pot over medium heat.
- 2. Add diced onion and cook for 4-5 minutes until translucent.
- 3. Add garlic, carrots, celery, and bell pepper. Cook 6-8 minutes until softened.
- 4. Add oregano, thyme, paprika, and red pepper flakes. Stir for 30 seconds.
- 5. Add tomato paste and cook 1-2 minutes, then stir into vegetables.
- 6. Pour in crushed tomatoes, scraping up any browned bits.
- 7. Add vegetable broth, beans, bay leaf, salt, and pepper. Bring to a boil.
- 8. Reduce heat and simmer partially covered for 25-30 minutes.
- 9. Remove bay leaf and stir in coconut milk.
- 10. Add spinach and cook 2-3 minutes until wilted.
- 11. Remove from heat and stir in lemon juice and basil.
- 12. Let rest 5 minutes before serving.
Notes
Store in refrigerator up to 5 days or freeze up to 3 months. Reheat gently and add fresh lemon juice before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 8g
- Sodium: 650mg
- Fat: 8g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 12g