There’s something oddly comforting about holding a warm bowl of stew, especially when it’s brimming with flavors that feel both homely and a little elevated. This creamy tomato white bean stew has that effect, it’s hearty without being heavy, quick without tasting rushed, and nourishing enough to make you forget you skipped takeout tonight.
If you’ve ever found yourself staring into the fridge at 6 p.m., wondering what on earth you can pull together that’s both wholesome and fast, this might be the answer. It’s a one-pan meal that leans on pantry staples (hello, canned beans) but still tastes like something you’d linger over in a rustic café. In less than half an hour, you’ll have a stew that’s silky from the tomato base, protein-packed from the beans, and lifted with a touch of lemon and fresh basil.
What I love most, and maybe you’ll feel this too, is that it’s adaptable. Some nights you want it with crusty bread to soak up every drop; other nights, you want it ladled over quinoa for a proper dinner. It’s forgiving, flexible, and doesn’t ask much of you beyond a bit of chopping and stirring.
Ingredients for Creamy Tomato White Bean Stew
- 1 small yellow onion, sliced thin
- 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, drained & rinsed (or navy beans, Great Northern beans, or butter beans)
- 1 ¼ cups vegetable broth (low-sodium if possible)
- 1 tablespoon arrowroot starch (or cornstarch/tapioca)
- 2 cups baby greens (spinach, kale, or arugula)
- ¼ cup vegan cream cheese (swap: cashew cream or coconut milk)
- 1 small lemon, juiced
- ¼ cup fresh basil, sliced (for garnish)
- Salt and pepper to taste
- 1 tablespoon olive oil (or avocado oil)
Step-by-Step Instructions
Sauté the base: Heat olive oil in a medium saucepan. Add onion and cook for 3 minutes, until softened. Toss in cherry tomatoes and cook another 5 minutes, stirring often, until they blister and start to break down.
Add depth: Stir in garlic, sun-dried tomatoes, and tomato paste. Cook for 1 minute, just until fragrant and slightly darkened.
Simmer with beans: Whisk starch with a splash of broth, then add it to the pot with the rest of the broth. Stir in beans. Simmer gently for 5 minutes until the stew thickens slightly.
Make it creamy: Add vegan cream cheese, stirring until melted. Fold in greens and cook just until wilted. Finish with lemon juice, salt, and black pepper.
Serve hot: Spoon into bowls, garnish with basil, and enjoy with crusty bread or your favorite grain base.
Tips & Tricks for the Perfect Stew
Build more flavor: Add a pinch of smoked paprika or a splash of balsamic vinegar near the end. Both deepen the tomato base beautifully.
Don’t skip the lemon: The brightness balances out the creaminess. If you don’t have lemon, a touch of apple cider vinegar works.
Meal prep win: This stew tastes even better the next day. Make a double batch and store in the fridge.
Texture play: If you like a creamier base, mash half the beans before adding them to the pot.
Substitutions & Variations
Spice it up: Chili flakes or harissa paste bring gentle heat.
Different beans: Navy beans = smoother texture, butter beans = extra creaminess, chickpeas = a heartier bite.
Cream swaps: Cashew cream for a nutty richness, coconut milk for a subtle sweetness.
Protein boost: Add quinoa directly into the stew while simmering.
Serving Suggestions
Extra flair: A swirl of vegan pesto before serving makes it feel restaurant-level.
Classic pairing: Crusty sourdough bread or gluten-free flatbread to scoop and soak.
Hearty dinner: Serve over farro, brown rice, or quinoa.
Fancy garnish: Basil, parsley, or even a drizzle of chili oil for contrast.
Frequently Asked Questions
Can I freeze creamy tomato white bean stew?
Yes, let it cool completely, then freeze in airtight containers for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove.
What if I don’t have vegan cream cheese?
No problem. Use ¼ cup cashew cream or ½ cup full-fat coconut milk for a similar creamy effect.
How much protein is in each serving?
Roughly 14g per serving, depending on the beans used. Adding quinoa or extra beans can boost that.
Can I make this in a slow cooker or Instant Pot?
Yes. For the slow cooker, cook on low for 4 hours after sautéing onions/garlic on the stove. For the Instant Pot, sauté first, then pressure cook on high for 5 minutes, quick release.
Nutrition Information (per serving, approximate)
- Calories: 300
- Protein: 14g
- Carbohydrates: 40g
- Fiber: 12g
- Fat: 8g
- Sodium: 520mg
- Vitamin C: 35% DV
- Iron: 22% DV
Note: values may vary depending on substitutions.
Your Next Cozy Plant-Based Dinner
At the end of the day, a recipe like this isn’t just about beans, tomatoes, or 25 minutes on the clock. It’s about that moment you finally sit down with something that tastes comforting and nourishing at the same time. This creamy tomato white bean stew gives you that balance: protein-packed, naturally dairy-free, endlessly flexible, and simple enough to make even on a weeknight when your energy is shot.
If you try it, pair it with good bread, share it with someone you love, and don’t be surprised if you end up doubling the recipe next time. That’s usually what happens when a “quick dinner idea” turns into a go-to favorite.
If this becomes part of your weeknight rotation, let me know in the comments or leave a star rating so more people can find it. And if you’re into meal prep, make a double batch and thank yourself later.
Creamy Tomato White Bean Stew
Ingredients
- 1 small yellow onion sliced thin
- 1 oz cherry tomatoes halved
- 4 garlic cloves minced
- ¼ cup sun-dried tomatoes chopped
- 1 (15 oz) can cannellini beans, drained & rinsed (or navy beans, Great Northern beans, or butter beans)
- ¼ cup vegetable broth (low-sodium if possible)
- 1 tbsp arrowroot starch (or cornstarch/tapioca)
- 2 cups baby greens (spinach, kale, or arugula)
- ¼ cup vegan cream cheese (swap: cashew cream or coconut milk)
- 1 small lemon juiced
- ¼ cup fresh basil sliced (for garnish)
- Salt and pepper To taste
- 1 tbsp olive oil (or avocado oil)
Instructions
- Heat olive oil in a medium saucepan. Add onion and cook for 3 minutes, until softened. Toss in cherry tomatoes and cook another 5 minutes, stirring often, until they blister and start to break down.
- Stir in garlic, sun-dried tomatoes, and tomato paste. Cook for 1 minute, just until fragrant and slightly darkened.
- Whisk starch with a splash of broth, then add it to the pot with the rest of the broth. Stir in beans. Simmer gently for 5 minutes until the stew thickens slightly.
- Add vegan cream cheese, stirring until melted. Fold in greens and cook just until wilted. Finish with lemon juice, salt, and black pepper.
- Spoon into bowls, garnish with basil, and enjoy with crusty bread or your favorite grain base.
Notes
- Creaminess: Vegan cream cheese adds richness, but you can swap with cashew cream or coconut milk.
- Meal Prep: This stew keeps in the fridge for up to 4 days and tastes even better the next day. It also freezes well for up to 3 months.
- Serving Tip: Pair with crusty bread, serve over quinoa/rice, or swirl in a little pesto before serving for extra flavor.