Easy Vegan White Bean Stew
Easy Vegan White Bean Stew- a healthy and hearty stew that’s loaded with veggies, chickpeas, and white beans. Easy to make in one pot!
This plant-based stew is filled with nutritious veggies and hearty beans. This recipe makes a generous amount, so it’s ideal for leftovers and meal prep. This stew is cooked in a single pot so clean up is a breeze. For an extra boost of protein, you can add cooked quinoa to the finished soup.
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Easy Vegan White Bean Stew
Ingredients needed:
Olive oil
Red onion
Garlic
Celery stalks
Carrots
Russet potatoes (you could also substitute sweet potatoes)
Bell peppers
Tomato paste
Italian herb seasoning
Salt and pepper
Paprika
Diced tomatoes
Vegetable broth
Chickpeas
White beans (like cannellini beans or great northern beans)
Baby spinach
Fresh parsley
Add the olive oil to a sauce pan and sauté for 2-3 minutes until translucent. Add the garlic, celery, carrots, potatoes, and bell peppers and sauté for 5 minutes.
Add the tomato paste, Italian herbs, paprika, salt and pepper and sauté for 1 minute. Add the vegetable broth and diced tomatoes and bring to a boil on medium-high heat. Cover the pot and reduce to low/medium heat and cook for 20 minutes, stir occasionally.
Add the chickpeas, beans and spinach and simmer for an additional 5 minutes.
Garnish with fresh parsely and serve with crusty bread. Enjoy!
Leftovers can be stored in the refrigerator or in the freezer in a freezer-safe dish.
Easy Vegan White Bean Stew
Ingredients
- 2-3 tbsp Olive oil
- 1 medium red onion
- 1 tbsp garlic, minced
- 3 celery stalks, chopped
- 2 carrots, chopped
- 1 Russet potato, chopped
- 1 large red bell pepper
- 3 tbsp tomato paste
- 2 tsp Italian herb seasoning
- 1 tsp paprika
- salt & pepper to taste
- 2 1/2 cups vegetable broth
- 1 can diced tomatoes
- 1 can chickpeas (drained & rinsed)
- 1 can white beans (drained & rinsed)
- 2 cups baby spinach
- fresh parsley (garnish)
Instructions
- Add the olive oil to a sauce pan and sauté for 2-3 minutes until translucent. Add the garlic, celery, carrots, potatoes and bell peppers and sauté for 5 minutes.
- Add the tomato paste, Italitan herbs, paprika, salt and pepper and sauté for 1 minute. Add the vegetable broth and diced tomatoes and bring to a boil. Cover the pot and reduce to low/medium heat and cook for 20 minutes, stirring occassionly.
- Add the chickpeas, beans and spinach and simmer for an additional 5 minutes. Garnish with fresh parsely and serve with crusty bread.
Looking for more Vegan Stews and Soups?
Slow Cooker Vegan Butternut Squash Soup
Slow Cooker Carrot Ginger Soup
Easy Instant Pot Vegan Minestrone Soup
Did you try this recipe at home? If you enjoyed making this Easy Vegan White Bean Stew, or any of my other vegan recipes, I’d love to see yours on Instagram, just tag me @ginamicheleblog. Happy cooking!
