Vegan White Bean Stew

This Vegan White Bean Stew is made in just one pot in under half an hour with basic ingredients and canned beans. Vegan & Gluten-Free.

This Vegan White Bean Stew is a simple recipe that comes together in no time but feeds a crowd. All you need are some basic ingredients and a can or two of beans and you are set.

This one-pot goodness is creamy and rich, nutritious, loaded with vegetables, and super simple to make!

This is also a great meal prep recipe! Make it ahead of time or just store leftovers in the fridge for the rest of the week.

Vegan White Bean Stew Ingredients

To make this recipe you will need the following ingredients:

• olive oil, or vegetable oil for sauteing the vegetables
• onion, a yellow onion will work here
• garlic
• carrots
• celery will add that “soup” flavor
• salt and pepper
• thyme for extra flavor
• potatoes, use starchy potatoes in this recipe
• canned white beans, just drain and rinse before use, it’s very convenient! You can use dry white beans, but you have to first soak them overnight in plenty of water, then rinse, and cook in water for 1-2 hours until fork tender.
• vegetable stock, you can use a store-both stock or stock cube, or use homemade if you have it
• baby spinach for added greens, kale would also work!
• coconut milk – we used light coconut milk that is not that heavy in this stew. If you only have regular (thick) coconut milk, you can use half the amount and replace the rest with water, or just use the regular amount and get a thicker stew. You can also skip the coconut milk and simply blend a part of the soup to get it thicker and creamier.
• lemon juice – optional. You can add a drizzle at the end of the cooking to lighten the stew and add acidity and brightness, but it’s alright if you don’t

How to make Vegan White Bean Stew

Making this stew is super easy, all you need is one large pot! We like pots with a heavy bottom for stews or a dutch oven.

Start by heating the pot on medium heat. Once hot, add a drizzle of olive oil, then add diced onion, and saute until translucent, about 5 minutes.

Stir in the minced garlic, then add diced carrots, diced celery, salt, pepper, and thyme. Let saute, stirring occasionally, until the vegetables soften.

Next, add diced potatoes and drained white beans, and pour in the vegetable stock.

Bring to a simmer, then cover the pot and cook on low for about 15-20 minutes, until the potatoes are fork-tender and cooked through.

Stir in the coconut milk and let simmer for 2 more minutes for the ingredients to combine.

Lastly, stir in baby spinach and let wilt.

Taste and adjust seasoning as needed, adding some lemon juice to brighten the stew.

Tip: if you want a thicker stew, remove a few ladles before adding the spinach, blend it up, return to the pot, and then add in the spinach as per the recipe.

Serving Suggestions

This stew is best served hot, with a slice of bread as a side.

Storage tips

You can store this stew refrigerated in an air-tight container for up to 4 days – reheat as many servings as you need on the stovetop or in the microwave.

You can also freeze this stew for up to 3 months. Thaw overnight in the fridge for best results, then reheat as instructed above.

More similar recipes:

• Vegan White Bean and Kale Soup
• Lentil and Cauliflower Coconut Stew
• Vegan Red Lentil Stew
• Vegan Pumpkin Spinach Creamy Lentil Soup

This recipe is brought to you in a tasty collaboration with Hofer Slovenija.