Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can diced tomatoes (14 oz)
- 2 cans white beans, drained and rinsed
- 2 cups vegetable broth
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh basil, chopped for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another minute.
- Stir in diced tomatoes, white beans, vegetable broth, paprika, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes to meld flavors.
- Serve hot, garnished with chopped fresh basil.
Notes
For a creamier texture, blend a portion of the stew until smooth and stir back into the pot. Serve with crusty bread or over rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg