Overhead view of a pot of tomato, collard and white bean stew made with Muir Glen Organic Diced Tomatoes.

One Pot Tomato, Collard and White Bean Stew

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15 Minutes Prep
1 Hour Total

This hearty vegan One Pot Tomato, Collard and White Bean Stew is a great dish to make on a cold winter Sunday.

Ingredient List

  • 28oz can Muir Glen Organic Diced Tomatoes, with juice Small check mark in a circle icon
  • 2-15oz cans Cannellini Beans, drained and rinsed Small check mark in a circle icon
  • 1 bunch fresh collard greens, cleaned, stems removed, roughly chopped Small check mark in a circle icon
  • 1 large yellow onion, chopped Small check mark in a circle icon
  • 3 stalks celery, diced Small check mark in a circle icon
  • 4 carrots, diced Small check mark in a circle icon
  • 3 cloves garlic, minced Small check mark in a circle icon
  • 1 lemon, zested and juiced Small check mark in a circle icon
  • 1/4 cup apple cider vinegar Small check mark in a circle icon
  • 4 cups vegetable stock Small check mark in a circle icon
  • 1/4 cup olive oil Small check mark in a circle icon
  • salt & pepper Small check mark in a circle icon

Preparation

  1. In a large soup pot heat olive oil over medium-high heat. Add onions, carrots, celery, garlic, lemon zest and a generous amount of salt and pepper. Cook for about 4-5 minutes. Add collard greens and cook until they begin to wilt, another 5 minutes or so.
  2. Add beans, tomatoes, stock, lemon juice and vinegar. Bring mixture to a boil, then reduce to a simmer and cook for about 35-45 minutes until all the vegetables are tender. Taste and adjust seasonings, drizzle with extra olive oil when serving.

Tips

  • This hearty vegan stew is a great dish to make on a cold winter Sunday. Makes enough for work week lunches or the stew can be frozen for two months in the freezer.

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