One Pot Tomato, Collard and White Bean Stew

main_One Pot Tomato, Collard and White Bean Stew


  • • 28oz can Muir Glen Organic Diced Tomatoes, with juice
  • • 2-15oz cans 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
  • • ¼ cup apple cider vinegar
  • • 4 cups vegetable stock
  • • ¼ cup olive oil
  • • salt & pepper


Prep Time: 15 Minutes

Total Time: 1 Hour

  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.


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.

second_One Pot Tomato, Collard and White Bean Stew