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Creamy Tomato White Bean Stew

Creamy Tomato White Bean Stew

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Indulge in the heartwarming flavors of Creamy Tomato White Bean Stew—a delightful dish that combines the richness of creamy tomatoes with the wholesome goodness of white beans. This recipe is perfect for busy weeknights or a cozy family gathering, requiring just 25 minutes from prep to table. Packed with protein-rich cannellini beans, vibrant cherry tomatoes, and nutrient-dense greens, this stew provides a comforting yet healthy meal option. The addition of vegan cream cheese gives it a luscious texture, while fresh basil adds a flavorful finish. Enjoy it on its own or paired with your favorite grains for a nourishing feast that will satisfy all appetites.

Ingredients

Scale
  • 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, drained and rinsed
  • 1¼ cup vegetable broth
  • 1 tablespoon arrowroot starch
  • 2 cups baby greens, like baby arugula or spinach
  • ¼ cup vegan cream cheese
  • Salt and pepper, to taste
  • 1 small lemon, juiced
  • ¼ cup fresh basil, sliced, to garnish

Instructions

  1. In a medium saucepan over medium heat, warm 1 tablespoon of avocado oil. Add sliced onion and sauté until translucent, about 3 minutes. Then add halved cherry tomatoes and cook for an additional 5 minutes.
  2. Stir in minced garlic, chopped sun-dried tomatoes, and tomato paste; cook for about 1 minute until fragrant.
  3. In a separate bowl, whisk arrowroot starch with a splash of vegetable broth until smooth, then mix back into the remaining broth.
  4. Pour the broth mixture into the pan along with rinsed cannellini beans; let simmer on low heat for about 5 minutes.
  5. Stir in vegan cream cheese until melted, then fold in baby greens and cook until wilted—about 1 minute. Finish by stirring in lemon juice and seasoning with salt and pepper.

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