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Creamy Tomato White Bean Stew

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This creamy tomato white bean stew is hearty, flavorful, and comforting while still being light enough for everyday meals. With creamy beans, bright tomatoes, and tender greens, it’s a nourishing stew ready in just 30 minutes.

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, tapioca starch, or cornstarch

2 cups baby greens (arugula or spinach)

¼ cup vegan cream cheese (or substitute coconut cream or cashew cream)

1 small lemon, juiced

¼ cup fresh basil, sliced (for garnish)

Salt and pepper, to taste

Olive oil, for cooking

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and cook for about 5 minutes until softened.
  3. Stir in garlic, cherry tomatoes, sun-dried tomatoes, and tomato paste. Cook until tomatoes begin to break down.
  4. Add beans and vegetable broth, then bring to a simmer.
  5. Whisk starch with 2 tablespoons water to form a slurry. Stir into the pot and cook until the stew thickens.
  6. Stir in vegan cream cheese (or coconut/cashew cream) until smooth and creamy.
  7. Fold in baby greens just until wilted.
  8. Finish with lemon juice, adjust seasoning with salt and pepper, and garnish with fresh basil before serving.

Notes

Add roasted red peppers or zucchini for more vegetables.

Use red pepper flakes or chili powder for a spicier stew.

Swap spinach for kale, cooking it slightly longer.

Simmer longer or blend some beans to thicken without starch.

Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

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