Go Back
–+ servings
Creamy Tomato White Bean Stew

Creamy Tomato White Bean Stew – A Cozy Vegan Delight

Creamy Tomato White Bean Stew is a hearty, vegan option perfect for quick, nutritious dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 small yellow onion Adds sweetness and depth; can substitute with shallots for a milder flavor.
  • 8 oz. cherry tomatoes Provide natural sweetness and acidity; substitute with diced fresh tomatoes or canned tomatoes.
  • 4 cloves garlic Enhance flavor with aromatic goodness; use garlic powder if fresh is unavailable.
  • ¼ cup sun-dried tomatoes Intensifies the tomato flavor; can be omitted or replaced with fresh tomatoes.
  • 1 tablespoon tomato paste Adds richness and color; use more sun-dried tomatoes as an alternative.
For the Protein
  • 1 (15 oz) can cannellini beans Serves as the main protein source; other white beans like navy or great northern can be used.
For the Liquid
  • 1¼ cups vegetable broth Provides the stew's liquid base; substitute with water or chicken broth if not strictly vegan.
  • 1 tablespoon arrowroot starch Helps thicken the stew; alternatively, use flour for a gluten-containing solution.
For the Greens
  • 2 cups baby greens Adds nutrition and complements the stew; any leafy green can be suitable.
For Creaminess
  • ¼ cup vegan cream cheese Gives creaminess to the stew; can be replaced with coconut cream or cashew cream for a different flavor.
For Flavor
  • Salt and pepper Essential for seasoning; adjust to taste.
  • 1 small lemon Brightens up the flavors; a splash of vinegar can work as a substitute.
  • ¼ cup fresh basil Adds freshness and aroma; other herbs like parsley or cilantro can be substituted.

Equipment

  • Medium saucepan

Method
 

Step‑by‑Step Instructions for Creamy Tomato White Bean Stew
  1. In a medium saucepan, heat 1 tablespoon of avocado or olive oil over medium heat. Add the sliced yellow onion and sauté for about 3 minutes until it becomes softened and translucent.
  2. Stir in the 8 oz. of cherry tomatoes and let them cook for an additional 5 minutes.
  3. Next, add 4 minced garlic cloves, ¼ cup of sun-dried tomatoes, and 1 tablespoon of tomato paste to the pan. Stir continuously for about 1 minute until the garlic is fragrant.
  4. In a separate bowl, whisk together 1 tablespoon of arrowroot starch with a splash of the vegetable broth. Then, pour this mixture into the saucepan along with the remaining 1¼ cups of vegetable broth and the drained 15 oz. can of cannellini beans.
  5. Bring the mixture to a gentle simmer over medium heat and let it cook for 5 minutes.
  6. Stir in ¼ cup of vegan cream cheese, allowing it to melt into the stew. Mix in the 2 cups of baby greens and cook until they are just wilted, about 2 minutes.
  7. Add the juice of 1 small lemon along with salt and pepper to taste, incorporating them into the stew. Garnish your stew with freshly sliced basil before serving.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 8gSaturated Fat: 1gSodium: 300mgPotassium: 600mgFiber: 12gSugar: 5gVitamin A: 1000IUVitamin C: 30mgCalcium: 70mgIron: 3mg

Notes

Store in an airtight container in the fridge for up to 4 days. Can be frozen for up to 3 months. Reheat gently on the stovetop with a splash of vegetable broth if needed.

Tried this recipe?

Let us know how it was!