A super comforting bowl of goodness to keep you full and satisfied, this vegan cannellini bean stew is ready in under an hour. Serve it with crusty bread and make sure you make enough because everyone might go for seconds.
Vegan stews are sometimes bland and may leave you wanting for more. But this vegan stew recipe with white beans is very likely to change your opinion.
It has lots of veggies and a delicious tomato base that thickens just enough to be perfect with crusty bread.
Even better, you don't have to worry about soaking the beans, as this vegan stew recipe calls for canned cannellini beans.
Plus, it has under 300 calories per serving, so what's not to like?
You can absolutely use dry beans for this stew, but this means you need to plan in advance and let them soak for 12-18 hours, then boil them for 30 minutes separately until they are tender, but not mushy. They will get even more tender in the stew.
What do you need to make this vegan white bean stew?
What I like about this recipe is that you don't need many ingredients to make it, so you can whip it up with what you may already have in the fridge or pantry.
You'll need the following:
- Olive oil — just 1 tablespoon to fry the onion and the other vegetables in
- 2 medium onions
- 3-4 garlic cloves
- 1 medium carrot
- 1 red pepper
- 4 cans (400g/15 oz.) of cannellini beans — you'll need to drain and rinse the beans before using them in the stew.
- 1 tablespoon tomato paste
- 300 ml (1 ¼ cups) passata
- Vegetable stock
- Fresh parsley
- Fresh dill — this is optional because not everyone likes the flavour, but I totally recommend it. If you haven't had dill in a bean stew before, trust me, you're missing out.
How to make vegan stew with cannellini beans?
This recipe for vegan stew couldn't be easier. Start by frying up the onions in olive oil, throw in one chopped red pepper and one carrot, and 3 or 4 garlic cloves, minced, and cook until soft.
Add vegetable stock until the beans are covered and cook for 20 minutes until the stew thickens.
Add some fresh dill and parsley and serve it hot with crusty bread.
What can you do with leftovers?
If you have any leftovers, you can keep the stew in an airtight container in the fridge for up to 72 hours, or freeze it for up to one month.
If you enjoyed this vegan cannellini bean stew recipe, have a look at some of my other vegan recipes:
- 1 tablespoon olive oil
- 2 medium onions, chopped
- 3-4 garlic cloves, crushed
- 1 medium carrot, chopped
- 1 red pepper, cut in small pieces
- 4 cans (14 oz / 400 g) cannellini beans, drained and rinsed
- 1 tablespoon tomato paste
- 300 ml (1 ½ cup) passata (tomato sauce)
- 300 ml (1 ½ cup)vegetable stock
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh dill
1. In a heavy bottom bot, heat the olive oil and fry the chopped onion over medium heat for 4-5 minutes or until it softens.
2. Add the chopped carrot and red pepper and cook for 1-2 minutes. Add the crushed garlic and cook for 1 minute.
4. Add the fresh parsley and dill, cook for one more minute, and take off the heat. Serve it hot with crusty bread.
Amount Per Serving: Calories: 217Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 120mgCarbohydrates: 38gFiber: 9gSugar: 3gProtein: 13g
Nutritional information is an estimate provided by an online nutrition calculator.