Creamy Tomato White Bean Stew Recipe
Introduction
This creamy tomato white bean stew is a comforting and flavorful plant-based dish perfect for any season. With tender cherry tomatoes, hearty white beans, and a hint of fresh basil, it’s both nourishing and delicious. It comes together quickly and works well served on its own or over your favorite grain.
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 substitute coconut cream or cashew cream)
- Salt and pepper, to taste
- 1 small lemon, juiced
- ¼ cup fresh basil, sliced, to garnish
Instructions
- Step 1: In a medium saucepan over medium heat, add 1 tablespoon avocado or olive oil. Add the sliced onion and sauté for 3 minutes.
- Step 2: Add the halved cherry tomatoes and cook for about 5 minutes, stirring frequently, until softened.
- Step 3: 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.
- Step 4: In a small bowl, whisk the arrowroot starch with a splash of vegetable broth until smooth, then mix this into the remaining broth.
- Step 5: Pour the broth mixture into the saucepan and add the drained white beans. Simmer gently for 5 minutes until the stew thickens slightly and is warmed through.
- Step 6: Stir in the vegan cream cheese until fully melted into the stew. Add the baby greens and cook until wilted, about 1 minute. Mix in the lemon juice and season with salt and pepper to taste.
- Step 7: Serve the stew topped with fresh basil. Enjoy it over rice, quinoa, greens, with toast, or on its own.
Tips & Variations
- For a richer flavor, try using cashew cream instead of vegan cream cheese.
- Add a pinch of red pepper flakes for a subtle spicy kick.
- Swap baby arugula for spinach or kale depending on your preference.
- If you don’t have arrowroot starch, cornstarch works well as a thickener.
Storage
Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. You may need to add a splash of broth or water when reheating to restore creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned tomatoes instead of fresh cherry tomatoes?
Yes, canned diced tomatoes can be used as a substitute. Use about one cup and add them along with the onion in step 1.
Is this recipe gluten-free?
Yes, this stew is naturally gluten-free, especially if you use gluten-free starch for thickening and ensure your vegetable broth is gluten-free.
PrintCreamy Tomato White Bean Stew Recipe
This Creamy Tomato White Bean Stew is a comforting and flavorful dish featuring cherry tomatoes, white beans, and a rich vegan cream cheese base. Enhanced with sun-dried tomatoes, fresh basil, and baby greens, it’s perfect as a hearty meal served over grains or enjoyed on its own. The stew is thickened naturally with arrowroot starch for a luscious texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
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 (for garnish)
Beans and Broth
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1¼ cup vegetable broth
Thickening and Flavorings
- 1 tablespoon tomato paste
- 1 tablespoon arrowroot starch (or tapioca starch or cornstarch)
- ¼ cup vegan cream cheese (alternatively coconut cream or cashew cream)
- 1 small lemon, juiced
- Salt and pepper, to taste
- 1 tablespoon avocado or olive oil (for sautéing)
Instructions
- Sauté the 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 it begins to soften. Add the halved cherry tomatoes and cook for about 5 minutes, stirring frequently, until the tomatoes are softened.
- Add Garlic, Sun-Dried Tomatoes, and Tomato Paste: Stir in the minced garlic, chopped sun-dried tomatoes, and tomato paste. Cook, stirring constantly, for about 1 minute until fragrant and the tomato paste darkens in color.
- Prepare the Thickener: In a small bowl, whisk the arrowroot starch with a small splash of vegetable broth until smooth. Then combine this mixture with the remaining vegetable broth.
- Simmer the Stew: Pour the broth mixture into the saucepan and add the drained cannellini beans. Reduce heat to low and simmer for 5 minutes, allowing the stew to slightly thicken and the beans to warm through.
- Add Creaminess and Greens: Stir in the vegan cream cheese until fully melted and incorporated into the stew. 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 and Serve: Remove from heat, garnish with fresh sliced basil, and serve the stew warm. It pairs wonderfully over rice, quinoa, fresh greens, or as a satisfying stew on its own.
Notes
- You can substitute vegan cream cheese with coconut cream or cashew cream for a different creamy texture.
- Use any white beans you prefer if cannellini beans are not available.
- Adjust the thickness of the stew by adding more broth or starch depending on your preference.
- Serve with grains like rice or quinoa to make it a complete meal.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
Keywords: Creamy Tomato White Bean Stew, vegan stew, tomato bean soup, plant-based stew, easy vegan recipes, quick stovetop stew
