What is the difference between soup and stew?

The main difference between soup and stew is the amount of liquid in the dish. A soup is primarily liquid. A stew is primarily large chunks of meat and/or veggies with just enough liquid to stew the other ingredients.

How do you add flavor to white beans?

Most white beans are generous about adopting the flavors of whatever they are cooked with. So you don't need to worry about flavoring them first, if you're using them in this stew. The mirepoix, dried herbs, fresh garlic, tomato paste, and sun-dried tomatoes are going to come together to flavor the white beans in a rich, hearty broth. And don't worry - you won't taste the coconut flavor of the coconut milk in this stew, but it does give it a luxuriously creamy texture.

What is the difference between cannellini beans and Great Northern beans?

The main difference between cannellini beans and Great Northern beans are the size and subtle flavor notes. Cannellini beans are larger than Great Northern beans, and generally have a more earthy flavor - while Great Northern beans are slightly nutty. Both, however, blend well with the other flavors they are cooked with, and both hold their shape well during cook, so they are virtually interchangeable.

Quick & Easy Vegan White Bean Stew

White Bean Stew

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5 from 32 reviews

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!

Author: Kylie
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 8 servings
Category: Main Dish
Method: Stove Top
Cuisine: American
Diet: Vegan

Ingredients

Units Scale

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

For serving:

fresh chopped parsley
vegan Parmesan
homemade croutons

Instructions

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!

Equipment

coconut milk

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large pot

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wooden ladle

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Notes

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.)

Nutrition

Serving Size: 1/8 of stew
Calories: 408
Sugar: 5 g
Sodium: 324.8 mg
Fat: 11.7 g
Carbohydrates: 60.2 g
Fiber: 17.1 g
Protein: 19.8 g
Cholesterol: 0 mg

Find it online: https://midwestfoodieblog.com/vegan-white-bean-stew/