Name: Creamy Tomato White Bean Stew
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Vegan
Ingredients: 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 (or other white beans); 1¼ cups vegetable broth; 1 tablespoon arrowroot starch (or tapioca starch or cornstarch); 2 cups baby greens (arugula or spinach); ¼ cup vegan cream cheese (or coconut cream or cashew cream); Salt and pepper, to taste; Juice of 1 small lemon; ¼ cup fresh basil, sliced, for garnish; 1 tablespoon avocado or olive oil (for cooking)

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Short Description

A rich and comforting vegan stew that combines tender white beans, juicy cherry tomatoes, and vibrant greens in a creamy tomato broth. This hearty and nourishing dish is perfect on its own or served over grains or toast.

Why You’ll Love This Recipe

You’ll love this stew for its dreamy creamy texture and bright, tomato-forward flavor. It’s packed with protein-rich beans, nutritious greens, and fresh basil, making it satisfying, wholesome, and perfect for a cozy meal or meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• 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 (or other white beans)
• 1¼ cups vegetable broth
• 1 tablespoon arrowroot starch (or tapioca starch or cornstarch)
• 2 cups baby greens (arugula or spinach)
• ¼ cup vegan cream cheese (or coconut cream or cashew cream)
• Salt and pepper, to taste
• Juice of 1 small lemon
• ¼ cup fresh basil, sliced, for garnish
• 1 tablespoon avocado or olive oil (for cooking)

Directions

In a medium saucepan over medium heat, warm the oil. Add the sliced onion and sauté for about 3 minutes until soft.
Add the halved cherry tomatoes and sauté for another 5 minutes, stirring frequently until softened.
Stir in the minced garlic, chopped sun‑dried tomatoes, and tomato paste. Cook for about 1 minute, stirring constantly until fragrant and the paste deepens in color.
In a separate small bowl, whisk the arrowroot (or chosen starch) with a splash of the vegetable broth until smooth. Pour the remaining broth into the saucepan, then stir in the starch mixture.
Add the rinsed beans and simmer gently for about 5 minutes until the stew slightly thickens and the beans are warmed through.
Stir in the vegan cream cheese (or alternative) until fully melted and incorporated.
Mix in the baby greens and cook for about 1 minute until wilted.
Stir in the lemon juice, then season with salt and pepper to taste.
Remove from heat and garnish with fresh basil. Serve over rice, quinoa, sautéed greens, toast, or enjoy on its own.

Servings And Timing

Yields approximately 4 servings.
Prep time: ~10 minutes
Cook time: ~15 minutes
Total time: ~25 minutes

Variations

Change Up the Beans: Use navy beans, great northern beans, or chickpeas instead of cannellini.
Add More Veggies: Stir in chopped zucchini, bell peppers, or mushrooms during the tomato sauté for added texture.
Spice It Up: Add red pepper flakes or a dash of smoked paprika for warmth and depth.
Herb Swaps: Try fresh cilantro, parsley, or chives in place of basil for a different aromatic note.
Alternate Cream Base: Substitute vegan cream cheese with coconut milk or blended cashews for a milder, dairy‑free richness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm the stew in a saucepan over low‑medium heat, stirring occasionally until heated through. If it thickens during storage, add a splash of water or vegetable broth to loosen the texture.

FAQs

What type of vegan cream can I use instead of vegan cream cheese?

You can use coconut cream or cashew cream as a substitute, which melt into the stew and provide similar richness.

Can I use frozen greens instead of fresh greens?

Yes, you can use frozen spinach or mixed greens—add them in the last few minutes of cooking and stir until just heated through.

Is arrowroot starch interchangeable with cornstarch or tapioca?

Yes. Arrowroot, tapioca starch, or cornstarch all work to thicken the stew—simply mix with broth before adding to avoid lumps.

Can I add protein like tofu or tempeh?

Yes—cubes of tofu or tempeh can be stirred in when you add the beans for extra protein and texture.

How can I make this gluten‑free?

The stew is naturally gluten‑free as long as you choose a gluten‑free vegetable broth and starch (arrowroot or tapioca).

Can I prepare this ahead of time for meal prep?

Absolutely. Cooked stew stores well in the fridge for up to 4 days and reheats nicely with a splash of liquid.

Will reheating affect the texture?

The texture may thicken in the fridge; simply add broth or water when reheating and stir over low heat to restore consistency.

Can I omit the lemon juice?

You can omit it, but a splash of lemon juice brightens the flavor and balances the creaminess.

What should I serve this stew with?

It pairs beautifully with grains like rice or quinoa, toasted bread, sautéed greens, or grains bowls.

How can I adjust the flavor profile?

To deepen flavor, add herbs like thyme or rosemary. For a smokier twist, try smoked paprika or chipotle.

Conclusion

This Creamy Tomato White Bean Stew offers a comforting blend of creamy, tangy, and herbaceous flavors in a simple, plant-based dish. With minimal effort, you get protein-packed beans, wilted greens, and velvety broth that works beautifully over grains or on its own. Easy to customize, freezer-friendly, and perfect for busy nights or meal prep, this stew is a delightful and nourishing go-to recipe.

Maggie

Creamy Tomato White Bean Stew