Ingredients
Scale
- 1 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) white beans, drained and rinsed
- 2 cups vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another 1 minute.
- Pour in crushed tomatoes, vegetable broth, and stir in oregano and basil. Bring to a simmer.
- Add white beans, season with salt and pepper, and cook for 15-20 minutes, stirring occasionally.
- Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.
Notes
- Feel free to add vegan-friendly vegetables like spinach or kale for extra nutrition.
- This stew pairs well with crusty bread or over rice for a filling meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Vegan, Comfort Food
- Diet: Vegan, Plant-Based
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal Kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 0 mg