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Creamy Tomato White Bean Stew Recipe

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4.8 from 106 reviews

This creamy tomato white bean stew is a comforting and nutritious vegetarian dish packed with tender cherry tomatoes, hearty cannellini beans, and vibrant baby greens, all brought together with a luscious vegan cream cheese base and fresh basil garnish. Perfect as a wholesome lunch or dinner, it combines simple ingredients into a hearty, flavorful stew with a subtle tang from fresh lemon juice.

Ingredients

Scale

Vegetables and Aromatics

  • 1 small yellow onion, sliced
  • 8 oz. cherry tomatoes, halved
  • 4 garlic cloves, minced
  • ¼ cup sun-dried tomatoes, chopped

Beans and Liquids

  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 1¼ cup vegetable broth
  • ¼ cup vegan cream cheese (or substitute with coconut cream or cashew cream)

Thickening and Seasoning

  • 1 tablespoon tomato paste
  • 1 tablespoon arrowroot starch, tapioca starch, or cornstarch
  • Salt and pepper, to taste
  • 1 small lemon, juiced

Greens and Garnish

  • 2 cups baby greens (such as baby arugula or spinach)
  • ¼ cup fresh basil, sliced (for garnish)

Instructions

  1. Sauté Aromatics: Heat a large pot over medium heat and add a splash of oil if desired. Add the sliced yellow onion and sauté until translucent and fragrant, about 5 minutes. Then add the minced garlic and cook for an additional 1-2 minutes, taking care not to burn the garlic.
  2. Cook Tomatoes: Add the halved cherry tomatoes, chopped sun-dried tomatoes, and tomato paste to the pot. Stir well and cook for about 5-7 minutes until the tomatoes begin to break down and become saucy.
  3. Add Beans and Broth: Pour in the drained cannellini beans and vegetable broth. Stir to combine, bring the mixture to a gentle simmer, and cook for 10 minutes to allow flavors to meld.
  4. Thicken Stew: In a small bowl, whisk the arrowroot starch (or chosen starch) with a few tablespoons of cold water to create a slurry. Slowly stir this into the simmering stew to thicken it. Cook for an additional 2-3 minutes until the stew thickens slightly.
  5. Stir in Cream and Greens: Reduce the heat to low and stir in the vegan cream cheese (or coconut/cashew cream) until fully incorporated and the stew is creamy. Add the baby greens and cook just until wilted, about 1-2 minutes.
  6. Season and Finish: Season the stew with salt and pepper to taste. Remove from heat and stir in the fresh lemon juice to brighten the flavors.
  7. Serve and Garnish: Ladle the stew into bowls and garnish with sliced fresh basil. Serve warm and enjoy your comforting, creamy tomato white bean stew.

Notes

  • For a non-vegan version, replace vegan cream cheese with regular cream cheese or heavy cream.
  • You can substitute cannellini beans with any white beans like navy or great northern beans.
  • Adjust the consistency by adding more broth if you prefer a thinner stew.
  • Serve with crusty bread or over cooked grains for a filling meal.
  • Arrowroot starch works best to keep the stew clear and glossy; cornstarch may slightly cloud the stew.

Find it online: https://amandafood.com/creamy-tomato-white-bean-stew-recipe/