Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups ripe tomatoes, chopped
- 1 can (15 oz) white beans, drained and rinsed
- 2 cups vegetable broth
- 1 teaspoon dried thyme
- 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 chopped tomatoes and cook until they begin to break down, about 10 minutes.
- Add white beans, vegetable broth, dried thyme, salt, and pepper. Bring to a boil.
- Reduce heat and let simmer for 20 minutes to allow flavors to meld.
- Serve hot, garnished with fresh basil leaves.
Notes
- You can add a splash of coconut milk for extra creaminess.
- For a thicker stew, mash some of the beans before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Simmering
- Cuisine: Vegan, Mediterranean
- Diet: Vegan, Dairy-Free, Whole30
Nutrition
- Serving Size: 1 bowl (around 1.5 cups)
- Calories: 210 Kcal
- Sugar: 8g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg