Creamy Tomato White Bean Stew Recipe
This creamy tomato white bean stew is a comforting, plant-based dish featuring cherry tomatoes, sun-dried tomatoes, and white beans in a savory tomato broth enriched with vegan cream cheese and fresh greens. Perfectly seasoned and garnished with fresh basil, it offers a hearty, nutritious meal that can be enjoyed on its own or over rice, quinoa, or toast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Vegetables
- 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 Staples
- 1 tablespoon tomato paste
- 1 15 oz can cannellini beans, drained and rinsed
- 1¼ cup vegetable broth
- 1 tablespoon arrowroot starch (or tapioca starch/cornstarch)
- 1 small lemon, juiced
- Salt and pepper, to taste
- 1 tablespoon avocado or olive oil
Dairy Alternatives
- ¼ cup vegan cream cheese (or substitute with coconut cream or cashew cream)
Instructions
- Sauté Onion 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 until slightly softened. Add the halved cherry tomatoes and cook for an additional 5 minutes, stirring frequently until the tomatoes soften.
- 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 slightly.
- Prepare Thickening Mixture: In a small bowl, whisk the arrowroot starch with a small splash of vegetable broth to create a slurry. Then mix this into the remaining vegetable broth.
- Simmer Beans and Broth: Pour the broth mixture into the saucepan with the vegetables. Add the cannellini beans and let simmer gently for 5 minutes until the stew slightly thickens and the beans are warmed through.
- Add Cream Cheese and Greens: Stir in the vegan cream cheese until it melts completely into the stew, creating a creamy texture. Add the baby greens and cook for about 1 minute until wilted. Stir in the fresh lemon juice. Season with salt and pepper to taste.
- Garnish and Serve: Remove from heat and garnish with the sliced fresh basil. Serve the stew over rice, quinoa, greens, or enjoy on its own with toast.
Notes
- You can substitute vegan cream cheese with coconut cream or cashew cream for a different creamy texture and flavor.
- If arrowroot starch is unavailable, tapioca starch or cornstarch are suitable substitutes for thickening.
- This stew is versatile and can be served as a main dish or alongside grains or bread.
- For extra protein, add sautéed tofu or tempeh on the side.
- Adjust salt and pepper according to your taste preference.
Keywords: creamy tomato stew, white bean stew, vegan stew, plant-based dinner, tomato and bean soup, easy vegan recipes, healthy stew, one-pot meal
