Description
This Creamy Tomato White Bean Stew is a cozy, satisfying one-pot meal made with tender cannellini beans, juicy tomatoes, fresh greens, and basil in a silky tomato broth. Ready in about 30 minutes, it’s an easy vegan dinner that pairs beautifully with crusty bread, rice, or quinoa.
Ingredients
Scale
- 1 tablespoon avocado oil or olive oil
- 1 small yellow onion, sliced
- 8 ounces cherry tomatoes, halved
- 4 garlic cloves, minced
- ¼ cup sun-dried tomatoes, chopped
- 1 tablespoon tomato paste
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1¼ cups vegetable broth
- 1 tablespoon arrowroot starch, tapioca starch, or cornstarch
- 2 cups baby spinach or baby arugula
- ¼ cup vegan cream cheese
- 1 small lemon, juiced
- Salt and freshly ground black pepper, to taste
- ¼ cup fresh basil, sliced
Instructions
- Heat the avocado or olive oil in a medium saucepan over medium heat. Add the sliced onion and sauté for 3 minutes.
- Add the cherry tomatoes and cook for about 5 minutes, stirring frequently, until they begin to soften and release their juices.
- Add the garlic, sun-dried tomatoes, and tomato paste. Cook for 1 minute, stirring constantly, until fragrant and the tomato paste darkens slightly.
- In a small bowl, whisk the arrowroot starch with a splash of vegetable broth until smooth. Stir this mixture into the remaining vegetable broth.
- Pour the broth mixture into the saucepan and add the drained cannellini beans. Bring to a gentle simmer and cook for about 5 minutes, stirring occasionally, until warmed through and slightly thickened.
- Stir in the vegan cream cheese until completely melted and the broth becomes creamy.
- Add the spinach or arugula and cook for about 1 minute, just until wilted.
- Stir in the fresh lemon juice. Season with salt and black pepper to taste.
- Garnish with fresh basil and serve warm with crusty bread, rice, quinoa, or your favorite side.
Notes
- White beans: Cannellini beans give the stew an especially creamy texture, but Great Northern or navy beans work well too.
- Cream substitute: Replace vegan cream cheese with cashew cream or coconut cream if preferred.
- Thicker stew: Simmer uncovered for a few extra minutes or mash some of the beans directly into the broth.
- Thinner stew: Add vegetable broth a little at a time until you reach your preferred consistency.
- Greens: Baby spinach has a mild flavor, while arugula adds a slightly peppery bite. Kale can also be used but will need longer to soften.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Add a splash of broth or water when reheating if the stew has thickened.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (¼ recipe)
- Calories: 290 kcal
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 9 g
- Protein: 10 g
- Cholesterol: 0 mg