Creamy Tomato White Bean Stew
This creamy tomato white bean stew is a warm, cozy, one-pan vegan meal made with cherry tomatoes, garlic, white beans, and a touch of vegan cream cheese for richness. It’s ready in just 25 minutes — the perfect comfort food for any night of the week.
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.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove with a splash of broth to maintain creaminess. Freezer-friendly for up to 2 months.