Creamy Tomato White Bean Stew
This creamy tomato white bean stew is a cozy, protein-packed vegan dinner ready in just 25 minutes. Made with tender white beans, juicy cherry tomatoes, and fresh greens, it’s hearty yet light, perfect with crusty bread or over grains.
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.