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Creamy Tomato White Bean Stew Recipe

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★★★★★

4.6 from 142 reviews

A comforting and creamy tomato white bean stew that combines fresh cherry tomatoes, tender cannellini beans, and vibrant baby greens in a flavorful broth thickened with arrowroot starch and enriched with vegan cream cheese. This plant-based stew is perfect for a nutritious lunch or dinner, finished with a splash of lemon juice and fresh basil for brightness.

Ingredients

Scale

Vegetables and Aromatics

  • 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, to garnish
  • 1 small lemon, juiced

Pantry Items

  • 1 tablespoon tomato paste
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 1¼ cups vegetable broth
  • 1 tablespoon arrowroot starch, tapioca starch, or cornstarch
  • Salt and pepper, to taste

Dairy Alternatives

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

Instructions

  1. Prepare the aromatics: Heat a large skillet over medium heat and add a splash of oil if desired. Add the sliced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
  2. Add tomatoes and tomato paste: Stir in the halved cherry tomatoes, chopped sun-dried tomatoes, and tomato paste. Cook, stirring frequently, until the tomatoes break down and release their juices, about 8-10 minutes.
  3. Add the beans and broth: Pour in the drained cannellini beans and vegetable broth. Stir well to combine and bring the mixture to a gentle simmer. Let it cook for about 5 minutes to meld the flavors.
  4. Thicken the stew: In a small bowl, whisk together the arrowroot starch (or tapioca/cornstarch) with a few tablespoons of water to create a slurry. Slowly stir this slurry into the skillet and cook for another 2-3 minutes until the stew thickens slightly.
  5. Incorporate the greens and creaminess: Add the baby greens and vegan cream cheese to the stew. Stir gently until the greens wilt and the cream cheese is fully incorporated, creating a creamy texture throughout.
  6. Season and finish: Season the stew with salt and pepper to taste. Remove from heat and stir in the fresh lemon juice to brighten the flavors.
  7. Serve: Ladle the creamy tomato white bean stew into bowls and garnish with fresh sliced basil. Serve warm as a hearty, plant-based main dish.

Notes

  • Vegan cream cheese can be substituted with coconut cream or cashew cream for different flavor profiles and textures.
  • You can use any white beans such as great northern or navy beans if cannellini beans are unavailable.
  • Adjust the thickness by adding more or less vegetable broth or starch slurry as desired.
  • Fresh basil adds a fragrant and fresh garnish but can be replaced with parsley or oregano.

Keywords: creamy tomato stew, white bean stew, vegan stew, plant-based recipe, tomato and bean soup, easy vegan dinner, dairy-free creamy stew

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