Step 1: Sauté Aromatics

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until soft and translucent.

Step 2: Add Garlic and Spices

1. Stir in the minced garlic, smoked paprika, thyme, chili flakes (if using), salt, and black pepper. Cook for 1-2 minutes until fragrant — don’t let the garlic burn.

Step 3: Build the Tomato Base

1. Add the tomato paste and cook for another 2 minutes, stirring to combine. Then pour in the crushed tomatoes and vegetable broth. Stir well and bring to a gentle simmer.

Step 4: Stir in the White Beans

1. Add the drained white beans, stirring to coat them in the tomato base. Let it simmer for 10 minutes, allowing the flavors to deepen.

Step 5: Add Creaminess

1. Pour in the coconut milk and add nutritional yeast and maple syrup. Stir everything together and let the stew gently simmer for another 10–12 minutes, stirring occasionally, until thickened and creamy.

Step 6: Optional Greens

1. If using spinach or kale, stir it in during the last 2–3 minutes of cooking, just until wilted.

Step 7: Taste & Serve

1. Taste and adjust seasoning as needed (add more salt, pepper, or chili flakes). Serve hot, garnished with fresh herbs and a squeeze of lemon, alongside crusty bread or rice.