Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) white beans, drained and rinsed
- 2 cups vegetable broth
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and cook for another 1 minute.
- Add diced tomatoes, white beans, vegetable broth, smoked paprika, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
- Use an immersion blender to gently blend part of the stew if you prefer a creamier texture.
- Serve hot, garnished with fresh basil leaves.
Notes
- For extra flavor, add a splash of balsamic vinegar or a pinch of chili flakes.
- This stew pairs well with crusty bread or gluten-free rice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Vegan
- Diet: Low-fat, Plant-based
Nutrition
- Serving Size: 1 bowl
- Calories: 230 Kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 0mg