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Creamy Tomato White Bean Stew

Creamy Tomato White Bean Stew for Cozy Nights In

Indulge in this Creamy Tomato White Bean Stew, a one-pan vegan delight that’s ready in just 25 minutes, perfect for a cozy meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1 small yellow onion Adds aromatic sweetness and depth of flavor; shallots can be a milder substitute.
  • 1 cup cherry tomatoes Provides acidity and sweetness; can substitute with fresh or canned diced tomatoes.
  • 3 cloves garlic Enhances the overall flavor; fresh garlic is recommended for the best taste.
  • ¼ cup sun-dried tomatoes Intensifies flavor with concentrated tomato sweetness; rehydrated dried tomatoes work as well.
  • 2 tablespoons tomato paste Thickens the stew and boosts tomato flavor; can substitute with more sun-dried tomatoes.
  • 1 can cannellini beans Adds protein and creaminess; swap for other white beans if preferred.
  • 3 cups vegetable broth Infuses moisture and flavor; homemade is best for richness.
  • 2 tablespoons arrowroot starch Acts as a thickening agent; cornstarch or tapioca starch can be used instead.
  • 2 cups baby greens (spinach or arugula) Adds nutrients and color; any leafy greens can work.
  • ½ cup vegan cream cheese Offers creaminess; substitute with coconut cream for a lighter option.
  • to taste salt Essential for seasoning, adjust according to taste.
  • to taste pepper Essential for seasoning, adjust according to taste.
  • ½ whole lemon Brightens the dish with acidity; lime can be a substitute.
  • to taste fresh basil Enhances aroma and adds fresh herbal flavor; other herbs can also be used.

Equipment

  • medium saucepan

Method
 

Cooking Steps
  1. Heat a tablespoon of oil over medium heat. Add a finely chopped small yellow onion. Sauté for about 3 minutes until soft.
  2. Add 1 cup of halved cherry tomatoes to the saucepan. Cook for an additional 5 minutes.
  3. Stir in 3 minced garlic cloves, ¼ cup of chopped sun-dried tomatoes, and 2 tablespoons of tomato paste. Cook for 1 minute.
  4. Mix 2 tablespoons of arrowroot starch with a splash of vegetable broth to create a slurry. Pour in the rest of the broth, whisking until smooth.
  5. Pour the broth mixture into the pan and add one can of drained cannellini beans. Bring to a gentle simmer for about 5 minutes.
  6. Introduce ½ cup of vegan cream cheese, stirring until melted. Add in 2 cups of baby greens and the juice of half a lemon.
  7. Season with salt and pepper to taste. Garnish with fresh basil leaves and serve warm.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 400mgPotassium: 650mgFiber: 8gSugar: 3gVitamin A: 15IUVitamin C: 35mgCalcium: 10mgIron: 15mg

Notes

Prep all ingredients before starting to cook. Store leftovers in an airtight container for up to 4 days. Can be frozen for up to 2 months.

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