Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 2 cans (15 oz each) white beans, drained and rinsed
- 2 cups vegetable broth
- 1 teaspoon dried oregano
- 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 cook until translucent, about 5 minutes.
- Stir in minced garlic and cook for another minute.
- Add crushed tomatoes, white beans, vegetable broth, oregano, thyme, salt, and pepper.
- Bring to a boil, then simmer for 20 minutes, stirring occasionally.
- Adjust seasoning as needed and garnish with fresh basil before serving.
Notes
- You can add a dash of red pepper flakes for extra heat.
- This stew pairs well with crusty bread or rice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Vegan/Plant-Based
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 210 Kcal
- Sugar: 8g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 11g
- Protein: 11g
- Cholesterol: 0mg