Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup vegetable broth
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh basil and parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté chopped onion until translucent, about 5 minutes.
- Add minced garlic and cook for 1 minute.
- Stir in crushed tomatoes, vegetable broth, oregano, thyme, salt, and pepper.
- Bring to a simmer and cook for 10 minutes.
- Add white beans and cook for another 5 minutes until heated through.
- Garnish with fresh basil and parsley before serving.
Notes
- For a creamier texture, blend a portion of the stew before adding the beans.
- Serve with crusty bread or over rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Vegan, Mediterranean
- Diet: Vegan, Dairy-Free, Plant-Based
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal Kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg