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Creamy Tomato White Bean Stew

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Creamy Tomato White Bean Stew is a cozy and nourishing vegan one-pan meal made with creamy cannellini beans, juicy cherry tomatoes, garlic, greens, and a touch of vegan cream cheese. This hearty stew comes together in just 25 minutes and delivers rich tomato flavor with a velvety texture that pairs perfectly with crusty bread, rice, or quinoa.

  • Total Time: 25 minutes
  • Yield: 2 servings

Ingredients

  • 1 tablespoon olive oil or avocado oil
  • 1 small yellow onion, sliced
  • 8 ounces cherry tomatoes, halved
  • 4 garlic cloves, minced
  • 1/4 cup sun-dried tomatoes, chopped
  • 1 tablespoon tomato paste
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 1 1/4 cups low-sodium vegetable broth
  • 1 tablespoon arrowroot starch, cornstarch, or tapioca starch
  • 2 cups baby spinach or baby arugula
  • 1/4 cup vegan cream cheese
  • Juice of 1 small lemon
  • Salt, to taste
  • Black pepper, to taste
  • 1/4 cup fresh basil, sliced for garnish

Instructions

  1. Heat the olive oil in a medium saucepan over medium heat.
  2. Add the sliced onion and cook for about 3 minutes until softened and fragrant.
  3. Stir in the cherry tomatoes and cook for another 5 minutes, stirring occasionally, until the tomatoes soften and release their juices.
  4. Add the minced garlic, chopped sun-dried tomatoes, and tomato paste. Stir constantly and cook for 1 minute until fragrant.
  5. In a small bowl, whisk the starch with a few tablespoons of vegetable broth until smooth.
  6. Pour the remaining vegetable broth into the pan along with the starch mixture.
  7. Add the cannellini beans and bring the stew to a gentle simmer. Cook for about 5 minutes until slightly thickened.
  8. Stir in the vegan cream cheese until fully melted and creamy.
  9. Add the baby greens and cook for 1 minute until wilted.
  10. Stir in the lemon juice and season with salt and black pepper to taste.
  11. Ladle the stew into bowls and garnish with fresh basil before serving.

Notes

  • Cannellini beans create the creamiest texture, but Great Northern or navy beans also work well.
  • For extra richness, substitute coconut cream or cashew cream for the vegan cream cheese.
  • Add chili flakes or smoked paprika for a spicy variation.
  • This stew thickens as it sits, so add extra broth when reheating if needed.
  • Serve with crusty bread, rice, or quinoa for a more filling meal.
  • Author: Amelia
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegan

Nutrition

  • Serving Size: 1 serving
  • Calories: 340
  • Sugar: 8 g
  • Sodium: 540 mg
  • Fat: 15 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 39 g
  • Fiber: 10 g
  • Protein: 12 g
  • Cholesterol: 0 mg

Find it online: https://cooksplash.com/creamy-tomato-white-bean-stew/