Description
This Creamy Tomato White Bean Stew is a cozy, one-pot meal made with tender white beans, tomatoes, leafy greens, and a creamy finish. It’s comforting, nourishing, and perfect for easy weeknight dinners.
Ingredients
1 tablespoon olive oil or avocado oil
1 small yellow onion, sliced
8 ounces cherry tomatoes, halved
4 garlic cloves, minced
¼ cup sun-dried tomatoes, chopped
1 tablespoon tomato paste
1 can 15 ounces cannellini beans, drained and rinsed
1¼ cups vegetable broth
1 tablespoon arrowroot starch, tapioca starch, or cornstarch
2 cups baby spinach or arugula
¼ cup vegan cream cheese, coconut cream, or cashew cream
Salt, to taste
Black pepper, to taste
Juice of 1 small lemon
¼ cup fresh basil, sliced
Instructions
Heat oil in a medium saucepan over medium heat. Add the onion and sauté for 3 minutes until softened.
Add cherry tomatoes and cook for 5 minutes, stirring often, until they begin to break down.
Stir in garlic, sun-dried tomatoes, and tomato paste. Cook for 1 minute until fragrant.
In a small bowl, whisk the starch with a splash of broth until smooth. Mix it into the remaining broth.
Pour the broth into the pot and add the beans. Simmer gently for 5 minutes until slightly thickened.
Stir in the cream cheese until fully melted and creamy.
Add the greens and cook 1 minute until wilted.
Remove from heat, stir in lemon juice, and season with salt and pepper.
Garnish with fresh basil and serve warm.
Notes
Coconut cream will add a subtle sweetness, while vegan cream cheese keeps the flavor more savory.
If the stew thickens too much, add a splash of broth to loosen it.
Leftovers taste even better the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 9 g
- Protein: 11 g
- Cholesterol: 0 mg