Creamy Vegan Tomato White Bean Stew

Cozy. Creamy.

Totally plant-based.

This Creamy Vegan Tomato White Bean Stew is one of those meals that feels like a warm hug in a bowl.

It’s simple to make, uses pantry staples, and gets that thick, rich texture without a drop of cream.

It’s one of my go-tos when I want something healthy but still really satisfying.

Why I Love This Recipe

This stew came from a cold, rainy day when I was down to random pantry items—white beans, a can of tomatoes, and a few fresh veggies. I threw it all together with a splash of coconut milk, and boom: magic. It became a weekly regular.

• Feels like comfort food but it’s super nourishing
• Comes together in under 40 minutes
• Full of protein and fiber
• Tastes even better the next day

Makes: 4 servings

Total Time: 35 minutes

What You’ll Need

• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 carrots, diced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/4 tsp red pepper flakes (optional)
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can white beans (cannellini or navy), drained and rinsed
• 2 cups low-sodium vegetable broth
• 1/2 cup canned full-fat coconut milk
• 2 cups chopped kale, stems removed

Pro Tips

• Sauté your onions and carrots until golden for max flavor
• Use canned coconut milk, not the kind from a carton—it’s creamier
• Don’t add the kale too early or it’ll get too soft
• Let it sit for 5 minutes off heat before serving so it thickens more
• A splash of lemon at the end brightens everything up (optional but awesome)

Tools You’ll Need

• Medium soup pot
• Wooden spoon
• Chef’s knife
• Cutting board
• Can opener
• Measuring cups and spoons
• Ladle

Substitutions and Variations

• No coconut milk? Use any unsweetened plant milk with a spoon of nut butter for creaminess
• Add cooked pasta or rice to bulk it up
• Swap kale for spinach or collard greens
• Use red lentils instead of beans for a stew that thickens even more

Make Ahead Tips

• You can prep the onions, carrots, and kale ahead of time and store in airtight containers in the fridge for 2 days
• The stew also keeps in the fridge for up to 4 days, and tastes even better the next day

Recipe + Instructions

Step 1: Sauté the Aromatics

In a medium soup pot, heat 2 tbsp olive oil over medium heat. Add 1 diced onion and cook for 5 minutes until soft and translucent. Add 3 minced garlic cloves and cook for 1 more minute.

Step 2: Add the Carrots and Spices

Stir in 2 diced carrots, 1 tsp salt, 1/2 tsp black pepper, 1 tsp smoked paprika, 1/2 tsp dried thyme, and 1/4 tsp red pepper flakes. Cook for another 4-5 minutes, stirring often.

Step 3: Add Tomatoes and Beans

Pour in 1 can (14.5 oz) of diced tomatoes with juices and 1 can (15 oz) of white beans (drained and rinsed). Stir well and let it simmer for 5 minutes.

Step 4: Add Broth and Simmer

Add 2 cups vegetable broth and bring to a simmer. Cover and cook for 10 minutes, letting all the flavors blend.

Step 5: Stir in Coconut Milk

Reduce heat to low. Pour in 1/2 cup full-fat coconut milk and stir until creamy and smooth.

Step 6: Add Kale

Add 2 cups chopped kale and stir until wilted, about 2-3 minutes. Turn off the heat and let the stew rest for 5 minutes before serving.

Leftovers and Storage

• Store in the fridge for up to 4 days in an airtight container
• Reheat on the stove or in the microwave with a splash of water or broth
• It also freezes well—just thaw overnight in the fridge and reheat

Why This Recipe Works (Quick Science)

• The starch in the white beans helps naturally thicken the stew
• Coconut milk adds fat and body that makes the stew rich without dairy
• Tomatoes bring acidity that balances the richness of the coconut milk
• Sautéing spices early in oil (called “blooming”) wakes up their flavor

Common Mistakes

• Using light coconut milk—it won’t be creamy enough
• Skipping the sauté step—raw veggies = less flavor
• Adding the kale too early—it’ll get soggy and gray
• Not draining the beans—extra liquid will mess up the texture

What to Serve With

• Crusty sourdough bread
• Grilled cheese (vegan or not)
• Rice or quinoa
• A simple side salad with lemon dressing

FAQ

Can I use dried beans?
Yes, but cook them first! You’ll need about 1.5 cups cooked.

Is this spicy?
Only a little. You can skip the red pepper flakes if you want.

Can I blend it?
Totally! Blend half of it for a thicker texture, or all of it for a creamy soup.

What can I use instead of coconut milk?
Try cashew cream or oat milk with a spoon of tahini or almond butter.

Final Thoughts

This Creamy Vegan Tomato White Bean Stew is one of those recipes you’ll keep coming back to—especially when you want something easy, cozy, and totally plant-based. If you try it, I’d love to hear how it turned out. Leave a comment and let me know what you served it with or if you made any swaps!