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Creamy Tomato White Bean Stew Recipe

Creamy Tomato White Bean Stew Recipe
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★★★★★

4.9 from 17 reviews

A comforting and creamy tomato white bean stew that’s packed with flavor and plant-based protein. This vibrant vegan stew combines roasted cherry tomatoes, sun-dried tomatoes, and creamy vegan cream cheese to create a rich texture, balanced with fresh greens and aromatic basil. Perfect as a hearty main dish served over grains, toast, or enjoyed on its own.

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 (for garnish)

Pantry Items

  • 1 tablespoon tomato paste
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 1¼ cup vegetable broth
  • 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
  • 1 tablespoon avocado or olive oil
  • Salt and pepper, to taste

Instructions

  1. Sauté Onion and Tomatoes: In a medium saucepan over medium heat, heat 1 tablespoon avocado or olive oil. Add the sliced onion and sauté for about 3 minutes until softened. Add the halved cherry tomatoes and cook for another 5 minutes, stirring frequently, until the tomatoes are softened.
  2. Add Garlic, Sun-Dried Tomatoes, and Tomato Paste: Stir in the minced garlic, chopped sun-dried tomatoes, and tomato paste. Cook while stirring constantly for 1 minute, until fragrant and the tomato paste darkens in color.
  3. Prepare Thickening Mixture: In a small bowl, whisk the arrowroot starch with a small splash of vegetable broth to create a slurry. Then mix this slurry into the remaining vegetable broth.
  4. Combine Broth and Beans: Pour the broth mixture into the saucepan along with the drained cannellini beans. Simmer gently for 5 minutes until the stew slightly thickens and is heated through.
  5. Add Creaminess and Greens: Stir in the vegan cream cheese until fully melted and incorporated to create a creamy texture. Add the baby greens and cook for about 1 minute until wilted. Mix in the lemon juice. Season with salt and pepper to taste.
  6. Garnish and Serve: Remove from heat and garnish with fresh sliced basil. Serve hot, optionally over rice, quinoa, toast, or enjoy on its own.

Notes

  • For a nut-free version, use coconut cream instead of cashew cream or vegan cream cheese.
  • Arrowroot starch can be substituted with tapioca starch or cornstarch for thickening.
  • This stew pairs beautifully with grains like rice or quinoa, or as a warm topping for toasted bread.
  • Adjust seasoning with salt and pepper at the end to fit your taste preference.
  • For added protein, consider adding sautéed tofu or tempeh on the side.

Nutrition

Keywords: tomato stew, white beans, vegan stew, creamy tomato stew, plant-based recipe, healthy stew, easy vegan meal

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