Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 2 cans (15 oz) white beans, drained and rinsed
- 1 cup vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions and garlic until fragrant and translucent.
- Add crushed tomatoes, vegetable broth, oregano, basil, salt, and pepper. Bring to a simmer.
- Stir in white beans and cook for 10 minutes, allowing flavors to meld.
- Adjust seasonings as needed. Serve hot, garnished with fresh parsley.
Notes
- For a creamier texture, blend a portion of the stew and stir back in.
- Use fresh herbs for a brighter flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Vegan, Mediterranean
- Diet: Vegan, Plant-based
Nutrition
- Serving Size: 1 bowl (1.5 cups)
- Calories: 280 Kcal
- Sugar: 8g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg