Creamy Tomato White Bean Stew

This creamy tomato white bean stew is rich, hearty, and full of flavor while still being light enough for an everyday meal. I love how the beans make it filling, the tomatoes add brightness, and the creamy base ties everything together beautifully.

Why You’ll Love This Recipe

I like this recipe because it’s comforting and nourishing without being heavy. The combination of cherry tomatoes, sun-dried tomatoes, and tomato paste gives it a deep, layered flavor, while the beans and greens make it both satisfying and wholesome. I also love how easy it is to adapt whether I use vegan cream cheese, coconut cream, or cashew cream, it always turns out delicious.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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 cannelini 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 (you can also replace with coconut cream or cashew cream)
Salt and pepper, to taste
1 small lemon, juiced
¼ cup fresh basil, sliced, to garnish

Directions

1. I heat a little olive oil in a large pot over medium heat.
2. I add the onion and cook for about 5 minutes until softened.
3. I stir in the garlic, cherry tomatoes, sun-dried tomatoes, and tomato paste, cooking until the tomatoes begin to break down.
4. I add the beans and vegetable broth, then bring the mixture to a simmer.
5. I whisk the starch with 2 tablespoons of water to make a slurry and stir it into the pot. I let it cook for a few minutes until the stew thickens.
6. I stir in the vegan cream cheese (or coconut/cashew cream) until smooth and creamy.
7. I fold in the baby greens just until wilted.
8. I finish with lemon juice, adjust seasoning with salt and pepper, and garnish with fresh basil before serving.

Servings and Timing

This recipe makes about 4 servings. It takes 10 minutes of prep time and around 20 minutes of cooking, so in about 30 minutes I have a warm, hearty stew ready.

Variations

Sometimes I add roasted red peppers or zucchini for extra vegetables. For a spicier version, I stir in a pinch of red pepper flakes or chili powder. If I want even more protein, I add cooked lentils or chickpeas.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. This stew also freezes well for up to 2 months. To reheat, I warm it gently on the stove over medium heat, adding a splash of broth or water if it has thickened too much.

FAQs

Can I use a different type of bean?

Yes, I often use navy beans, great northern beans, or even chickpeas.

Do I need to use vegan cream cheese?

No, I can replace it with coconut cream or cashew cream for the same creamy texture.

Can I make this stew oil-free?

Yes, I sauté the onion and garlic in a splash of vegetable broth instead of oil.

How do I make it spicier?

I add red pepper flakes, chili powder, or a diced fresh chili for heat.

Can I use fresh tomatoes instead of cherry tomatoes?

Yes, I chop up 2–3 medium ripe tomatoes as a substitute.

How do I thicken the stew without starch?

I let it simmer longer to reduce, or I blend a small portion of the beans and stir them back in.

Can I make this ahead of time?

Yes, it tastes even better the next day after the flavors meld together.

Can I use kale instead of spinach?

Yes, I chop it finely and let it cook a bit longer so it softens.

What can I serve with this stew?

I love pairing it with crusty bread, rice, or a side salad.

Is this stew vegan and gluten-free?

Yes, as written it’s both vegan and naturally gluten-free.

Conclusion

This creamy tomato white bean stew is a quick, flavorful, and nourishing recipe that I love making when I want something cozy. With its creamy texture, hearty beans, and bright tomato flavors, it’s a satisfying dish I can enjoy any time of year.

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