Description
This Creamy Tomato White Bean Stew is a hearty, comforting dish that combines tender white beans with fresh cherry tomatoes and a creamy vegan base. Enhanced with sun-dried tomatoes and baby greens, it’s a nutritious and flavorful stew perfect for a cozy meal. The use of vegan cream cheese adds a luscious texture while keeping it dairy-free and suitable for plant-based diets.
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
Thickener and Cream
- 1 tablespoon arrowroot starch, tapioca starch, or cornstarch
- ¼ cup vegan cream cheese (or coconut cream or cashew cream)
Greens and Garnish
- 2 cups baby greens (baby arugula or spinach)
- ¼ cup fresh basil, sliced, for garnish
Seasoning
- Salt and pepper, to taste
- 1 small lemon, juiced
Instructions
- Sauté the aromatics: In a large pot over medium heat, add a splash of oil and sauté the sliced yellow onion until translucent and fragrant, about 5 minutes. Add the minced garlic and cook for another minute to release its aroma.
- Cook the tomatoes: Add the halved cherry tomatoes and chopped sun-dried tomatoes to the pot. Stir to combine and cook until the cherry tomatoes start to break down, about 5-7 minutes.
- Add tomato paste and beans: Stir in the tomato paste to deepen the flavor. Next, add the drained and rinsed cannellini beans and pour in the vegetable broth. Bring the mixture to a gentle simmer.
- Prepare the thickener: In a small bowl, whisk together arrowroot starch (or tapioca/cornstarch) with a few tablespoons of water until fully dissolved to create a slurry.
- Thicken the stew: Gradually stir the starch slurry into the simmering stew, stirring constantly until the mixture thickens slightly, about 2-3 minutes.
- Add greens and cream: Stir in the baby greens and vegan cream cheese. Continue to cook until the greens are wilted and the stew is creamy, about 3-4 minutes.
- Season and finish: Season the stew with salt and pepper to taste. Squeeze in the fresh lemon juice to brighten the flavors and stir well.
- Serve and garnish: Ladle the stew into bowls and garnish with fresh sliced basil. Serve warm for a comforting meal.
Notes
- For a nut-free option, use coconut cream instead of vegan cream cheese.
- You can substitute cannellini beans with any white beans such as great northern or navy beans.
- Adjust the thickness of the stew by varying the amount of starch slurry added.
- Serve with crusty bread or over cooked grains for a more filling meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: creamy tomato stew, white bean stew, vegan stew, plant-based stew, cannellini beans recipe, tomato bean stew, healthy vegan dinner