One pot tomato collard and white bean stew recipe with collard greens, yellow onions, celery and diced tomatoes.

One Pot Tomato, Collard and White Bean Stew

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.

Ingredient List

  • 1 can (796 mL/28 oz) Muir Glen™ Organic Diced Tomatoes, undrained
  • 2 cans (540 mL/19 oz) Cannellini Beans, drained and rinsed
  • 1 bunch fresh collard greens, cleaned, stems removed, roughly chopped
  • 1 large yellow onion, chopped
  • 3 stalks celery, diced
  • 4 carrots, diced
  • 3 cloves garlic, minced
  • 1 lemon, zested and juiced
  • 1/4 cup (50 mL) apple cider vinegar
  • 4 cups (1 L) vegetable stock
  • 1/4 cup (50 mL) olive oil
  • Salt & pepper

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.