This butter bean stew is made with creamy butter beans and spinach in rich Italian-spiced tomato sauce. It's comforting, easy to make, and perfect for everything from special dinners to busy weeknights. 100% vegan and gluten-free!
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 4 garlic cloves, minced
- 1 cup vegetable broth
- 3 (15.5 ounce/439 gram) cans butter beans, drained and lightly rinsed
- 1 (14.5 ounce/411 gram) can diced tomatoes
- 1 (15 ounce/425 gram) can tomato sauce
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- Pinch red pepper flakes, or to taste (optional)
- 2 cups fresh spinach, packed, roughly chopped (about 3 ounces)
- Salt and pepper, to taste
- Vegan Parmesan cheese, for serving (optional)
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Coat the bottom of large pot with the olive oil and place it over medium heat.
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Once the oil is hot, add the onion and carrot. Cook them for about 10 minutes, stirring frequently, until the carrot begins to soften and the onion becomes soft and translucent.
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Push the carrot and onion to the side, then add the garlic. Sauté the garlic for about 1 minute, stirring constantly, until it becomes very fragrant.
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Stir in the broth, butter beans, tomato sauce, diced tomatoes, oregano, thyme, and red pepper flakes. Raise the heat to high and bring the liquid to a boil.
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Lower the heat and let the stew simmer for about 20 minutes, until the sauce has thickened and the carrots are very tender.
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Stir in the spinach and let the stew continue to simmer for about 2 minutes, just until the spinach wilts.
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Remove the pot from heat and season the stew with salt and pepper to taste.
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Ladle the stew into bowls and top each with a sprinkle of vegan Parmesan cheese. Serve.