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Creamy Tomato Bean Stew (serves 4)



  • ¼ cup olive oil
  • 1 yellow onion, diced
  • ¼ cup nuts for cheese Black Garlic Flavour
  • 6 large cloves garlic, finely minced
  • 3 cups vegetable broth
  • 1 28 oz. can diced tomatoes
  • 5 tbsp tomato paste
  • ½ cup 12 veggie marinara
  • 3 bay leaves
  • ¾-1 teaspoon kosher salt
  • ½ tsp ground black pepper
  • ½-¾ teaspoon red pepper flakes
  • 3 15 oz. cans cannellini beans, drained and rinsed
  • 3 tbsp finely chopped fresh basil


  1. Heat a large sauté pan to medium and add oil. Once heated, add onion and sauté for 6-8 minutes. Add garlic and continue cooking, stirring often, for 2-3 minutes.
  2. Add broth, tomatoes, tomato paste, bay leaves, ¾ teaspoon of salt, ground pepper and ½ teaspoon of red pepper flakes to the pan. Stir well and bring to a boil. Reduce heat to a simmer and cook for 15 minutes, stirring a few times.
  3. Add, basil, and beans and continue simmering for an additional 15 minutes. Taste and add additional ¼ teaspoon of salt and red pepper flakes if desired. Stir in Nuts for Cheese and let cook for 5 more minutes.
  4. Remove bay leaves before serving. When you are ready to serve, top with vegan feta or parmesan cheese and chopped basil.Serve with warmed, crusty bread of choice.