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–+ servings

Creamy Tomato White Bean Stew

A hearty and creamy stew made with tomatoes, white beans, and fresh herbs, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mediterranean
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 1 tablespoon olive oil for sautéing
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 medium carrot diced
  • 1 medium celery stalk diced
Beans and Tomatoes
  • 2 cans canned diced tomatoes 14.5 oz each
  • 1 can canned white beans 15 oz, drained and rinsed
  • 2 cups vegetable broth low sodium
Seasonings
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
Creamy Element
  • 1 cup coconut milk full fat for creaminess
  • 1/4 cup fresh basil chopped, for garnish

Method
 

Sauté Vegetables
  1. In a large pot, heat olive oil over medium heat. Add diced onion, carrot, and celery. Sauté for about 5 minutes until softened.
  2. Add minced garlic and sauté for another minute until fragrant.
Add Tomatoes and Beans
  1. Stir in the canned diced tomatoes, white beans, vegetable broth, oregano, thyme, salt, and pepper.
  2. Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes.
Add Creaminess
  1. Stir in the coconut milk and let it cook for an additional 5 minutes, stirring occasionally.
  2. Adjust seasoning if necessary.
Serve
  1. Ladle the stew into bowls and garnish with fresh basil before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 10gFiber: 10gSugar: 6g

Notes

This stew can be stored in the refrigerator for up to 3 days and can be frozen for longer storage. Reheat gently on the stove.

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