There’s nothing quite like this creamy tomato white bean stew — warm, cozy, and ready in just 25 minutes. Each spoonful bursts with juicy tomatoes, tender beans, and silky broth that hugs your soul on chilly nights. Grab a slice of crusty bread and let’s make dinner magic happen.
Table of Contents
Why You’ll Love This Creamy Tomato White Bean Stew
- One-pan recipe ready in under 30 minutes
- Packed with plant-based protein and creamy texture
- Gluten-free, dairy-free, and family-approved
- Perfect for meal prep or cozy weeknight dinners
- Loaded with bright tomato and basil flavors
Ingredients You’ll Need
Core Ingredients
- 1 small yellow onion, sliced thin
- 8 oz cherry tomatoes, halved
- 4 garlic cloves, minced
- ¼ cup chopped sun-dried tomatoes
- 1 tbsp tomato paste
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1¼ cup vegetable broth
- 1 tbsp arrowroot starch or cornstarch (for thickening)
Creamy Add-Ins & Flavor Boosters
- 2 cups baby spinach or kale
- ¼ cup vegan cream cheese (or coconut cream)
- Juice of 1 small lemon
- Salt & pepper to taste
- ¼ cup fresh basil for garnish
Ingredient Swaps
Try navy beans or great northern beans for a slightly different texture. If you’re out of greens, chopped Swiss chard or arugula works beautifully too.
How to Make Creamy Tomato White Bean Stew
Making this cozy vegan stew is quick, simple, and filled with fresh aromas that make your kitchen smell heavenly. Here’s how to bring this creamy tomato magic to life:
Step 1: Sauté the Aromatics
Heat a drizzle of olive oil in a medium saucepan over medium heat. Add sliced onion and cook until soft and translucent, about 3 minutes. Toss in the cherry tomatoes and cook until they begin to burst, releasing their sweet juices into the pan.
Step 2: Build the Flavor
Stir in minced garlic, chopped sun-dried tomatoes, and tomato paste. Keep stirring until everything is fragrant and the tomato paste deepens in color. This step adds rich umami and sets up the stew’s bold, comforting base.
Step 3: Simmer the Stew
Whisk your arrowroot or cornstarch with a splash of broth until smooth, then pour it into the pot along with the remaining broth and white beans. Give it a gentle stir and let everything simmer for about 5 minutes, allowing the stew to thicken slightly and the flavors to mingle.
Step 4: Make It Creamy
Stir in the vegan cream cheese (or coconut cream) until fully melted and silky smooth. Fold in your greens until they’ve just wilted, then squeeze in a touch of lemon juice for that bright, fresh finish.
Step 5: Taste and Serve
Season with salt and pepper, then ladle into warm bowls. Top with a sprinkle of fresh basil and a drizzle of olive oil if you’re feeling fancy. Serve with a slice of crusty bread for dipping — trust me, you’ll want every last drop!
Serve it with this creamy Slow Cooker Crack Chicken Soup for the ultimate comfort meal.
Serving Ideas
This stew pairs perfectly with toasted sourdough, rice, or quinoa. For something extra special, try a sprinkle of chili flakes or a dollop of vegan pesto. Or, enjoy it solo — it’s hearty enough to stand alone!
Storage & Reheating Tips
- Keep leftovers in an airtight container for up to 4 days.
- Reheat on low heat with a splash of broth to keep it creamy.
- Freezer tip: store in portions and thaw overnight for quick lunches.
Try it next to our rich and cozy Crock Pot Beef Stew for a family-style dinner night.
Recipe Notes & Variations
- Add a pinch of red pepper flakes for a mild kick.
- Replace vegan cream cheese with cashew cream or coconut milk for a new twist.
- Boost nutrition with extra veggies like roasted carrots or zucchini.
Frequently Asked Questions
Can I use dried beans instead of canned?
Absolutely! Just cook them until tender before adding. You’ll need about 1½ cups cooked beans.
What can I use instead of vegan cream cheese?
Coconut cream or blended cashews make a rich, velvety substitute.
Can I freeze this stew?
Yes, it freezes beautifully! Store in freezer-safe jars for up to 2 months and thaw overnight before reheating.
Love this kind of hearty flavor? You’ll adore our Vegetable Soup packed with wholesome goodness.
More Cozy Vegan Recipes to Try
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Creamy Tomato White Bean Stew
Equipment
- Medium saucepan For cooking the stew
- Wooden spoon To stir ingredients evenly
- Small whisk To mix starch and broth
- Chef knife For chopping vegetables
Ingredients
- 1 small yellow onion, sliced
- 8 oz cherry tomatoes, halved
- 4 cloves garlic, minced
- 1/4 cup sun-dried tomatoes, chopped
- 1 tbsp tomato paste
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 1/4 cup vegetable broth
- 1 tbsp arrowroot or cornstarch
- 2 cups baby spinach or kale
- 1/4 cup vegan cream cheese or coconut cream
- 1 small lemon, juiced
- 1/4 cup fresh basil, sliced for garnish
- Salt & pepper, to taste
- Olive oil, for cooking
Instructions
- Heat olive oil in a medium saucepan over medium heat. Add onion and cook until soft, about 3 minutes. Stir in cherry tomatoes and cook until they begin to burst.
- Add garlic, sun-dried tomatoes, and tomato paste. Stir constantly until fragrant and slightly darkened.
- Whisk your starch with a splash of broth, then pour into the pot with remaining broth and beans. Simmer for 5 minutes, stirring occasionally.
- Add vegan cream cheese and stir until melted. Fold in greens until wilted, then squeeze in lemon juice.
- Season with salt and pepper. Ladle into bowls and top with fresh basil and a drizzle of olive oil.