Lindsay's Miso Coconut White Bean & Veggie Stew

Prep:20minCook:30min

This was inspired by wearesovegan.com's butter beans. I just wanted to add more veg and tweak the herbs a little. DELISH. It tastes so buttery but is dairy free and very adaptable to what you have on hand!

Updated at: Wed, 16 Oct 2024 22:38:01 GMT

Nutrition balance score

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Ingredients

4 servings

1 Tbspolive oil

4 stalkscelery

1 tspvegetable stock paste

2 tspItalian herbs spice mix

1 Tbspfresh thyme

2 CansWhite beans

butter beans, cannelini, great northern, etc

1zucchini

1 headSwiss chard

or Spinach/Kale, stems removed & roughly chopped

2 Tbspfresh parsley

0.5lemon

juiced

1 Tbspwhite miso paste

Instructions

Step 1

Heat heavy bottom stock pot over medium heat Add olive oil and diced onion and cook until transparent. Add garlic, carrot, celery and a pinch of salt, and cook for 5-8 minutes until softened.

Step 2

While veggies saute, open cans of beans or measure out about 4 cups of cooked beans (if cooked from dry).

Step 3

Add beans to veggies along with about 3 cups of water, can of coconut milk, and veg bouillon paste. Could also use 3 cups of strong vegetable broth.

Step 4

Add dried Italian spices and fresh thyme. Stir and bring to a simmer.

Step 5

Once simmering, cover and cook for about 20 min until veggies (especially carrots) are tender.

Step 6

Near the end of cooking, add your diced zucchini, chopped Swiss chard (or other leafy greens) and fresh parsley. Cook for about 5 min until greens are wilted. TURN OFF the heat now...

Step 7

Mix miso paste with a little bit of water and stir until it's pourable/ easier to add to soup. Add in and stir to combine. Add the lemon juice now as well and stir in.

Step 8

Adjust the seasoning (salt and pepper) to your taste.

Step 9

Serve in bowls with toasted Sourdough slathered with vegan butter and enjoy!