🌿 Vegan Tuscan White Beans (Mediterranean Style)

🥗 Ingredients (Serves 3–4)

Base

• 2 cans (or 3 cups cooked) cannellini beans, drained & rinsed

• 1 medium onion, finely chopped

• 4–5 cloves garlic, minced

• 1 medium carrot, diced

• 1–2 stalks celery, diced

• 2 tbsp olive oil

• 1 cup cherry tomatoes, halved (or 1 large tomato chopped)

• 2–3 cups vegetable broth (adjust for thickness)

Creaminess & Flavor

• 1 cup coconut milk (or cashew cream for a richer version)

• 2 tbsp nutritional yeast

• 1 tsp smoked paprika

• 1 tsp dried thyme

• 1 tsp oregano

• ½ tsp chili flakes (optional)

• Salt & pepper to taste

Greens

• 2–3 cups spinach or kale, chopped

Finish

• Juice of ½ lemon

• Fresh parsley or basil, chopped

• Extra olive oil for drizzling

👩‍🍳 Instructions

1️⃣ Sauté the Aromatics

1. Heat olive oil in a pot over medium heat.

2. Add onion, carrot, and celery.

3. Sauté 6–7 minutes until soft.

4. Add garlic and cook 1 minute more.

2️⃣ Add Tomatoes & Spices

1. Add cherry tomatoes.

2. Stir in:

   • Smoked paprika

   • Thyme

   • Oregano

   • Chili flakes

3. Cook 3–4 minutes until tomatoes soften.

3️⃣ Add Beans & Broth

1. Add cannellini beans.

2. Pour in vegetable broth (start with 2 cups).

3. Simmer 10 minutes.

4️⃣ Make It Creamy

1. Stir in coconut milk (or cashew cream).

2. Add nutritional yeast.

3. Simmer another 5–7 minutes, adjusting thickness with more broth if needed.

5️⃣ Add Greens

Stir in spinach or kale and cook until wilted (1–2 minutes).

6️⃣ Finish

1. Squeeze in lemon juice.

2. Taste and adjust salt/pepper.

3. Add fresh parsley or basil.

4. Drizzle with a little extra olive oil.

🍽️ How to Serve

• With toasted sourdough or crusty bread

• Over rice, couscous, or quinoa

• As a warm Mediterranean-style stew

• With a side of roasted veggies or salad

❤️ Optional Add-Ons

• Sun-dried tomatoes

• Artichokes

• Roasted red peppers

• Add more chili flakes for heat

• Add nutritional yeast for extra creaminess