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

One Pot Tomato, Collard and White Bean Stew

Name: One Pot Tomato, Collard and White Bean Stew
Prep time: 15 min
Total time: 1 h
Ingredients: 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; 1/4 cup apple cider vinegar; 4 cups vegetable stock; 1/4 cup olive oil; salt & pepper

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
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
1/4 cup apple cider vinegar
4 cups vegetable stock
1/4 cup olive oil
salt & pepper

Preparation

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.

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.