Creamy Tomato White Bean Stew Recipe
Introduction
This creamy tomato white bean stew is a comforting and flavorful dish that comes together quickly in about 25 minutes. Perfect for a cozy lunch or dinner, it combines tender beans, fresh tomatoes, and a hint of vegan creaminess for a satisfying meal.
Ingredients
- 1 small yellow onion, sliced
- 8 oz. cherry tomatoes, halved
- 4 garlic cloves, minced
- ¼ cup sun-dried tomatoes, chopped
- 1 tablespoon tomato paste
- 1 (15 oz) can cannellini beans, or other white beans of choice, drained and rinsed
- 1¼ cup vegetable broth
- 1 tablespoon arrowroot starch, tapioca starch, or cornstarch
- 2 cups baby greens, like baby arugula or spinach
- ¼ cup vegan cream cheese (or coconut cream or cashew cream as a substitute)
- Salt and pepper, to taste
- 1 small lemon, juiced
- ¼ cup fresh basil, sliced, to garnish
- 1 tablespoon avocado or olive oil
Instructions
- Step 1: In a medium saucepan over medium heat, add the avocado or olive oil. Add the sliced onion and sauté for 3 minutes until softened. Add the halved cherry tomatoes and cook for another 5 minutes, stirring frequently, until the tomatoes are softened.
- Step 2: Add the minced garlic, chopped sun-dried tomatoes, and tomato paste. Cook while stirring constantly for about one minute until fragrant and the tomato paste darkens in color.
- Step 3: In a small bowl, whisk the arrowroot starch with a splash of the vegetable broth until smooth. Then stir this mixture into the remaining vegetable broth.
- Step 4: Pour the combined broth into the saucepan and add the drained beans. Reduce heat to low and simmer for 5 minutes until the stew thickens slightly and the beans are warmed through.
- Step 5: Stir in the vegan cream cheese until melted and fully incorporated. Add the baby greens and cook for about 1 minute until wilted. Mix in the lemon juice, then season with salt and pepper to taste. Garnish with fresh sliced basil.
- Step 6: Serve the stew on its own or over rice, quinoa, or toast for a complete meal. Enjoy warm.
Tips & Variations
- Substitute vegan cream cheese with coconut cream or homemade cashew cream for a different creamy texture and flavor.
- Use kale or Swiss chard instead of baby greens for a heartier version.
- For extra depth, roast the cherry tomatoes before adding them to the stew.
- Add a pinch of red pepper flakes if you like a little heat.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water if needed to loosen the stew. This dish does not freeze well due to the creaminess of the vegan cream cheese.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of beans in this stew?
Yes, any white beans such as great northern beans or navy beans will work well. You can even try chickpeas for a different texture.
Is this recipe vegan and gluten-free?
Yes, this stew is both vegan and gluten-free, especially if you use gluten-free vegetable broth and ensure your starch choice is gluten-free.
Print
Creamy Tomato White Bean Stew Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Vegan
Description
This Creamy Tomato White Bean Stew is a comforting, vegan-friendly dish featuring tender white beans, juicy cherry tomatoes, and vibrant greens all simmered in a flavorful tomato-based broth enriched with vegan cream cheese. Ready in just 25 minutes, it’s perfect for a nutritious and satisfying meal served over grains or enjoyed on its own.
Ingredients
Vegetables and Aromatics
- 1 small yellow onion, sliced
- 8 oz. cherry tomatoes, halved
- 4 garlic cloves, minced
- ¼ cup sun-dried tomatoes, chopped
- 2 cups baby greens (baby arugula or spinach)
- ¼ cup fresh basil, sliced, to garnish
Pantry Items
- 1 tablespoon tomato paste
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1¼ cup vegetable broth
- 1 tablespoon arrowroot starch, tapioca starch, or cornstarch
- Salt and pepper, to taste
Dairy Alternatives and Extras
- ¼ cup vegan cream cheese (or substitute with coconut cream or cashew cream)
- 1 small lemon, juiced
- 1 tablespoon avocado or olive oil
Instructions
- Sauté Onions and Tomatoes: Heat 1 tablespoon of avocado or olive oil in a medium saucepan over medium heat. Add the sliced onion and sauté for 3 minutes. Then add the halved cherry tomatoes and cook for another 5 minutes, stirring frequently, until softened.
- Add Garlic, Sun-dried Tomatoes, and Tomato Paste: Stir in the minced garlic, chopped sun-dried tomatoes, and tomato paste. Cook while stirring constantly for about one minute until fragrant and the tomato paste darkens in color.
- Prepare Thickening Mixture: In a small bowl, whisk the arrowroot starch with a splash of vegetable broth until smooth, then combine this mixture with the remaining vegetable broth.
- Simmer with Beans and Broth: Pour the broth mixture into the saucepan and add the drained cannellini beans. Allow to simmer gently for 5 minutes, letting the stew thicken slightly and warming the beans through.
- Add Cream Cheese, Greens, and Lemon: Stir in the vegan cream cheese until melted into the stew. Add the baby greens and cook until wilted, about 1 minute. Mix in the fresh lemon juice, then season with salt and pepper to taste. Garnish with fresh basil slices.
- Serve and Enjoy: Serve the creamy tomato white bean stew on its own or over rice, quinoa, or toasted bread for a hearty meal.
Notes
- You can replace vegan cream cheese with coconut cream or cashew cream for variation.
- Use gluten-free vegetable broth if you need the recipe to be gluten-free.
- Feel free to swap baby arugula or spinach with other tender leafy greens you prefer.
- For a richer flavor, sun-dried tomatoes packed in oil can be used instead of dry-packed tomatoes, adjusting oil accordingly.
- This stew keeps well for up to 3 days refrigerated and tastes great reheated.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: American
Keywords: creamy tomato stew, white bean stew, vegan stew, tomato white bean recipe, quick vegan dinner
