Creamy Tomato White Bean Stew

The rich and comforting flavors of this Creamy Vegan Tomato White Bean Stew make the perfect easy lunch or dinner. This dairy-free & plant-based recipe is packed with wholesome ingredients, like protein-packed white beans, cherry tomatoes, and nutrient-dense greens. Learn how to make this easy and satisfying vegan stew in just 25 minutes.

Course Appetizer, dinner, lunch

Cuisine American, Healthy, Italian, Mediterranean

Keyword comfort food, healthy, quick, tomato stew, tomato white beans, vegan, vegan lunch recipes, white bean stew

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 316kcal

Author Rachel Conners

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 cannelini beans or other white beans of choice, drained and rinsed
1¼ cup vegetable broth
1 tablespoon arrowroot starch tapioca starch, or cornstarch
2 cups baby greens like baby arugula or spinach
¼ cup vegan cream cheese you can also replace with coconut cream or cashew cream
Salt and pepper to taste
1 small lemon juiced
¼ cup fresh basil sliced, to garnish

Instructions

In a medium saucepan over medium heat, add 1 tablespoon avocado or olive oil. Add the onion, and saute for 3 minutes. Add the cherry tomatoes and cook for another 5 minutes or so, until softened, stirring frequently.
1 small yellow onion, 8 oz. cherry tomatoes
Add the garlic, sun-dried tomatoes, and tomato paste, and cook, stirring constantly, for one minute, or until fragrant and the tomato paste has darkened in color.
4 garlic cloves, ¼ cup sun-dried tomatoes, 1 tablespoon tomato paste
In a separate small bowl, whisk the arrowroot starch with a splash of broth, then mix that into the rest of the vegetable broth.
1 tablespoon arrowroot starch, 1¼ cup vegetable broth
Pour the broth into the pan and add the beans. Cook for 5 minutes at a low simmer, until slightly thickened and warmed through.
1 15 oz can cannelini beans
Stir in the cream cheese and stir until it's melted into the stew. Mix in the greens and cook until wilted, about 1 minute, and then mix in the lemon juice. Add salt and pepper to taste. Top with basil.
2 cups baby greens, ¼ cup vegan cream cheese, Salt and pepper, 1 small lemon, ¼ cup fresh basil
Enjoy over rice, quinoa, greens, with toast, or all on its own.

Notes

Storing leftovers: this stew will stay good in an airtight container in the fridge for about 4 days.

To reheat: add the bean stew to a pan over the stove on low-medium heat, stirring frequently until the beans are warmed through. If needed, add a splash of water or broth while the stew reheats.

Nutrition