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.


  • 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


  • 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.
  • 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.