Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) white beans, drained and rinsed
- 2 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent.
- Add minced garlic and cook for another minute.
- Stir in diced tomatoes, white beans, vegetable broth, thyme, smoked paprika, salt, and pepper.
- Bring to a simmer and cook for 15-20 minutes to allow flavors to meld.
- Use an immersion blender to gently blend the stew until smooth and creamy, or leave some beans whole for texture.
- Serve hot, garnished with fresh basil.
Notes
- Adjust seasoning to taste. For a spicier version, add a pinch of red pepper flakes.
- This stew pairs well with crusty bread or over rice for a filling meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Vegan/Plant-Based
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220 Kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg