This hearty White Bean Stew brings all the rich, fresh flavors of Tuscan cuisine to the table with an added bonus: it’s completely vegan! It’s the perfect family dinner for a busy weeknight or an easy meal prep recipe!
- 2 tablespoons olive oil (or sun-dried tomato oil)
- 1 yellow onion, diced
- 1 cup sliced carrot
- 1 cup sliced celery
- 6 cloves garlic, minced
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 1/4 teaspoon dried sage
- 2 tablespoons tomato paste
- 1/2 cup julienne cut oil packed sun dried tomatoes
- 3 (15 oz.) cans Great Northern beans, drained and rinsed
- 32 oz. vegetable stock
- 1 (13.5 oz.) can full-fat coconut milk
- 1/2 cup uncooked split red lentils, optional
- 3 cups chopped kale
- 1 teaspoon apple cider vinegar
- Kosher salt
- fresh cracked pepper
- Heat oil in a large pot over medium-high heat.
- Add onion, carrot, and celery along with a couple pinches of salt and pepper. Cook, stirring frequently for 8 minutes.
- Add garlic, oregano, thyme, and sage along with a couple pinches of salt and pepper. Cook, stirring frequently for 1 minute.
- Create a well in the pot. Reduce heat to medium and add tomato paste directly to the surface of the pot and cook, stirring frequently, until the tomato paste turns brick red. Add a splash of veggie stock and deglaze the pan, scraping all the yummy bits off the bottom of the pan.
- Add sun-dried tomato, white beans, veggie stock, and coconut milk to the pot along with a couple pinches of salt and pepper. Bring to a simmer over medium-high heat.
- Once simmering, add lentils. Reduce heat to low and simmer for 10 minutes. Stir in kale until wilted.
- Then add apple cider vinegar then season to taste with salt and pepper.
- Garnish with fresh chopped parsley, vegan Parmesan, and croutons!
This is a great meal prep recipe! The rich, warm Tuscan flavors in this soup deepen beautifully with a little extra time. Make this ahead or just store leftovers in the fridge for the rest of the week. It will thicken a bit, so add a splash of veggie broth before reheating.
Don’t rush the veggies! When you’re in a rush, it seems silly to cook the veggies first. Why not just put everything in the pot and cook it together? There’s actual science about chemical reactions related to aromatic compounds, but what it comes down to is this: Sauteing the veggies well, in the beginning, creates a smoother, more balanced, better integrated (and slightly sweeter) flavor for the whole dish.
Skip the coconut milk for a brothy soup! I like the deep, hearty flavors of Italian white bean soup in a creamy soup, but if you prefer a clearer broth, just skip the coconut milk! (If you’re worried about the flavor of the coconut milk, though, rest assured: It will add the tiniest bit of sweetness, but no noticeable coconut flavor.)
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
Keywords: Tuscan bean soup, vegan bean stew, ribollita recipe, Italian white bean soup