Easy Vegan Butter Bean Stew (Print Version)

# Ingredients:

→ Base Stew

01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 3 cloves garlic, minced
04 - 2 carrots, diced
05 - 2 celery stalks, diced
06 - 1 teaspoon dried thyme
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon dried rosemary
09 - 1 bay leaf
10 - 1 tablespoon tomato paste
11 - 1 can (14.5 oz) diced or crushed tomatoes
12 - 2 cans (15 oz each) butter beans, drained and rinsed
13 - 3 cups vegetable broth
14 - 1 teaspoon salt, adjusted to taste
15 - ½ teaspoon black pepper
16 - 1 tablespoon lemon juice, optional

→ Optional Add-Ins

17 - 1 cup chopped kale or spinach
18 - ½ cup coconut milk for creaminess
19 - ¼ teaspoon red pepper flakes for heat
20 - 2 tablespoons chopped parsley for garnish

# Instructions:

01 - Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook for 5 to 7 minutes until softened.
02 - Stir in the garlic, thyme, rosemary, smoked paprika, and bay leaf. Cook for 1 minute to toast the spices.
03 - Add tomato paste and mix until the vegetables are coated. Pour in the crushed or diced tomatoes and cook for 2 minutes to deepen the flavor.
04 - Stir in the butter beans and vegetable broth. Bring the mixture to a gentle simmer.
05 - Cover and simmer for 15 to 20 minutes, stirring occasionally, until flavors have blended and the stew thickens.
06 - Add spinach or kale during the last 5 minutes of cooking, or stir in coconut milk for a creamier texture.
07 - Taste and season with salt, pepper, and lemon juice if desired.
08 - Remove the bay leaf. Ladle into bowls and garnish with parsley.

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