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A close-up shot of a white bowl filled with creamy tomato white bean stew, garnished with fresh basil leaves, chopped parsley, and a side of toasted, crusty bread.

Creamy Tomato White Bean Stew

A rich, comforting stew featuring tender white beans simmered in a creamy tomato base. Perfect for a cozy meal any night of the week.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Stew
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 1 tbsp olive oil
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 1 tsp smoked paprika
Tomato & Bean Mixture
  • 1 can crushed tomatoes 14 oz
  • 2 cans white beans drained and rinsed
  • 1 cup vegetable broth
  • 1/2 cup heavy cream
  • salt & pepper to taste
Optional Garnish
  • fresh basil

Equipment

  • Large Pot

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until soft.
  2. Add the garlic and smoked paprika, cooking for 1 minute until fragrant.
  3. Stir in the crushed tomatoes, white beans, and vegetable broth. Simmer for 15 minutes.
  4. Pour in the heavy cream, stir well, and simmer for 5 more minutes. Season with salt and pepper.
  5. Serve warm, topped with fresh basil if desired.

Notes

For a vegan version, replace heavy cream with coconut milk or cashew cream.