Hearty & Creamy Tomato White Bean Stew (Gluten-Free & Plant-Based)

👩‍🍳 Instructions

1. 1

   In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
2. 2

   Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for another minute until fragrant, being careful not to burn the garlic.
3. 3

   Pour in the crushed whole peeled tomatoes. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot. Cook for about 10 minutes, allowing the tomatoes to reduce slightly and deepen in flavor.
4. 4

   Add the vegetable broth and the rinsed cannellini beans to the pot. Stir everything together. Bring to a boil, then reduce the heat to low, cover, and let it simmer for at least 20 minutes.
5. 5

   Carefully use an immersion blender to blend about 1/3 to 1/2 of the stew directly in the pot until creamy. (Alternatively, carefully transfer a few ladles of the stew to a regular blender, blend until smooth, and return to the pot.)
6. 6

   Pour in the full-fat unsweetened coconut milk. Stir gently until fully incorporated and heat through for another 2-3 minutes, ensuring it doesn't boil.
7. 7

   Taste the stew and season generously with salt and freshly ground black pepper. Adjust seasonings as needed. Ladle into bowls, drizzle with extra olive oil, and garnish generously with fresh basil leaves. Serve immediately with gluten-free bread.