This vegan bean stew similar to Italian wedding soup is flavorful, filling, high in protein and fat- and gluten-free. It makes for an easy and comforting go-to winter dinner or a dinner party side dish or first course. The recipe serves 4 for a main course, or 8 in smaller portions.
Subscribe to my healthy eating and lifestyle blog here or follow me on Facebook for more healthy lifestyle shares!
This post may contain affiliate links that allow us to earn a small commission at no additional cost to you.
Easy Vegan Bean Stew
- 4 cups water
- 28 oz container stewed or diced tomatoes
- 1 heaping tsp Better Than Bouillon or 1 cube vegetable stock
- 4 oz dried chickpea pasta
- 4 oz organic corn kernels fresh, canned or frozen
- 1/2 cup crumbled firm tofu or textured vegetable protein
- 1 cup chopped broccoli
- 1/2 cup white onion finely chopped
- 1 large carrot peeled and finely chopped
- 1 large stalk celery finely shopped
- 3 chopped cloves or 1 tsp pre-chopped garlic
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup fresh or 1 Tbsp dried oregano
- 1 Tbsp chopped fresh or dried parsley for garnish
- In a large pot, bring the water, stewed tomatoes and vegetable stock to a boil.
- While the water is coming to a boil, turn a saucepan on high heat, coat with cooking spray or splash of water.
- Sauté onions, salt and pepper for 3-5 minutes.
- Lower heat to low, add carrots, celery and garlic.
- Stir as it cooks for another few minutes. Turn off heat.
- Once the liquids come to a boil, add the cooked vegetables, chickpea pasta, plant-based crumbles and corn.
- Bring back to a boil, stir, the lower heat to low.
- Cover with the lid slightly off center so that some steam can release.
- Let cook for 20 minutes.
- Garnish with parsley.