Name: Creamy Tomato White Bean Stew Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Vegan
Ingredients: 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); 1 (15 oz) can cannellini beans (or other white beans), drained and rinsed; 1¼ cups vegetable broth; 1 tablespoon tomato paste; 1 tablespoon arrowroot starch (or tapioca starch or cornstarch); ¼ cup vegan cream cheese (or substitute with coconut cream or cashew cream); 1 small lemon, juiced; Salt and pepper, to taste; 1 tablespoon avocado or olive oil

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Introduction

This creamy tomato white bean stew is a comforting and flavorful plant-based dish perfect for any season. It combines tender beans with vibrant tomatoes and a touch of vegan creaminess for a satisfying meal. Easy to make and versatile, it’s great served on its own or alongside your favorite grains.

A close-up of a shallow round pan filled with thick orange soup containing white beans, chopped tomatoes, spinach leaves, and herbs scattered on top. Two slices of toasted bread with golden brown crust rest on the edge of the pan on the right side. The soup looks creamy with visible chunks and green leafy textures mixed throughout. The pan is placed on a white marbled textured surface with a white cloth nearby and some green leaves to the bottom right. photo taken with an iphone --ar 4:5 --v 7

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), drained and rinsed
1¼ cups vegetable broth
1 tablespoon arrowroot starch (or tapioca starch, or cornstarch)
2 cups baby greens (such as baby arugula or spinach)
¼ cup vegan cream cheese (can be replaced with coconut cream or cashew cream)
Salt and pepper, to taste
1 small lemon, juiced
¼ cup fresh basil, sliced (for garnish)

Instructions

Step 1: Heat 1 tablespoon of avocado or olive oil in a medium saucepan over medium heat. Add the sliced onion and sauté for about 3 minutes until softened.
Step 2: Add the halved cherry tomatoes and continue cooking for about 5 minutes, stirring frequently, until the tomatoes are softened.
Step 3: 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 slightly.
Step 4: In a small bowl, whisk the arrowroot starch with a splash of vegetable broth to dissolve. Pour this mixture into the rest of the broth and stir to combine.
Step 5: Pour the broth mixture into the saucepan with the vegetables and add the drained beans. Simmer gently for 5 minutes until the stew thickens and the beans are heated through.
Step 6: Stir in the vegan cream cheese until fully melted and incorporated. Add the baby greens and cook for about 1 minute until wilted. Mix in the lemon juice and season with salt and pepper to taste.
Step 7: Serve the stew topped with fresh basil. Enjoy it on its own, or over rice, quinoa, or toast.

Tips & Variations

For a richer texture, substitute vegan cream cheese with cashew cream or coconut cream.
Add a pinch of red pepper flakes for a subtle spicy kick.
Use kale or Swiss chard instead of baby greens for a heartier stew.
Fresh basil can be swapped for parsley or cilantro depending on your preference.
If you don’t have arrowroot, cornstarch works just as well for thickening.

Storage

Store any leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally. You may want to add a splash of broth or water when reheating to maintain the creamy consistency.

How to Serve

The image shows a pizza with four slices cut, placed on parchment paper. The base layer is a golden-brown, slightly thick crust with a crispy texture. On top of the crust, there is a green pesto sauce layer spread evenly, bright and textured with herbs. The next layer consists of torn pieces of white cooked chicken, scattered generously across the pizza. The top layer features halved cherry tomatoes with a juicy red color, along with small bits of fresh green herbs sprinkled over everything. The whole pizza rests on a surface with a white marbled texture, and a woman's hand is gently holding one slice. In the background, a metal pizza cutter with a pink handle is partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other beans instead of cannellini?

Yes, you can substitute cannellini beans with other white beans like great northern or navy beans. Chickpeas can also work but will change the texture slightly.

Is this stew suitable for a gluten-free diet?

Absolutely. This recipe is naturally gluten-free as long as you use gluten-free vegetable broth and ensure that any added ingredients, like vegan cream cheese, are also gluten-free.