Hearty Tomato & White Bean Ragù (Easy Plant-Based Comfort Meal)

Hearty tomato and white bean ragù

This hearty tomato and white bean ragù is one of those comforting plant-based recipes that never disappoints. Tender beans simmer in a rich tomato sauce layered with garlic, smoked paprika and oregano, creating a dish that is deeply savoury and satisfying.


Slowly sautéed onions add natural sweetness, balancing the acidity of the tomatoes, while Worcestershire sauce brings a subtle umami depth that makes the sauce taste fuller and richer. A splash of lemon juice or balsamic vinegar at the end brightens everything beautifully.


Perfect served over creamy polenta, black rice or toasted bread, this ragù is simple, nourishing and ideal for weeknight cooking.

Hearty Tomato & White Bean Ragù (Easy Plant-Based Comfort Meal)

A rich tomato and white bean ragù simmered with garlic, paprika and herbs. A comforting plant-based meal.

Author
Healthythandi
Prep Time
5 minutes
Cook Time
20 minutes
Servings
3
Cuisine
Mediterranean-inspired

Ingredients

  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • Optional: 1 tsp regular paprika
  • 1 tbsp tomato paste
  • 1 can chopped tomatoes (or about 4 small peeled fresh tomatoes)
  • 1 can white beans (butter beans or cannellini), drained
  • Salt and black pepper, to taste
  • 1 tbsp Worcestershire sauce
  • Handful chopped kale or spinach
  • 1 tsp balsamic vinegar or lemon juice
  • Nutritional yeast
  • Vegan parmesan
  • Fresh herbs

Directions

  1. Heat olive oil in a skillet over medium heat.
  2. Add the chopped onion and cook for about 4–5 minutes until soft.
  3. Stir in Worcestershire sauce and cook for another minute.
  4. Add minced garlic, oregano and paprika.
  5. Stir for about 30 seconds until fragrant.
  6. Stir in the tomato paste and cook for about 1 minute to deepen its flavour.
  7. Pour in the chopped tomatoes and add the drained white beans.
  8. Simmer uncovered for about 10–15 minutes until the sauce thickens slightly.
  9. Stir in kale or spinach if using and cook until wilted.
  10. Season with salt and pepper, then finish with a splash of lemon juice or balsamic vinegar.
  11. Serve warm over polenta, rice or toasted bread.
  12. Top with nutritional yeast, vegan parmesan or fresh herbs if desired.
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