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Creamy Tomato White Bean Stew

A quick vegan stew featuring burst cherry tomatoes, creamy white beans, and fresh greens in a silky sauce, ready in 25 minutes.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small yellow onion sliced
  • 8 oz cherry tomatoes halved
  • 4 cloves garlic minced
  • 2 tablespoons olive oil or oil of choice
  • 1/4 cup sun-dried tomatoes chopped (dry or oil-packed)
  • 1 tablespoon tomato paste
  • 15 oz cannellini beans 1 can, drained and rinsed
  • 1.25 cups vegetable broth
  • 1 tablespoon arrowroot starch or tapioca starch/cornstarch
  • 1/4 cup vegan cream cheese can substitute with coconut cream or cashew cream
  • 2 cups baby greens baby arugula, spinach, or kale
  • 1 small lemon juiced
  • Salt and black pepper to taste
  • 1/4 cup fresh basil sliced, for garnish

Equipment

  • Large pan or deep skillet
  • small mixing bowl
  • whisk
  • wooden spoon

Method
 

  1. Heat oil in a large pan over medium heat. Add sliced onions and cook for 3-4 minutes until softened and translucent. Add halved cherry tomatoes and cook for 3-4 minutes more, gently pressing on some tomatoes to help them burst and release their juices.
  2. Add minced garlic, chopped sun-dried tomatoes, and tomato paste. Stir constantly for about 1 minute until fragrant and the tomato paste has darkened slightly.
  3. In a small bowl, whisk the arrowroot starch with about 1/4 cup of the vegetable broth until completely smooth with no lumps.
  4. Pour the starch slurry into the pan, followed by the remaining vegetable broth. Add the drained and rinsed white beans. Bring to a low simmer and cook for about 5 minutes, stirring occasionally, until the broth has thickened and beans are warmed through.
  5. Reduce heat to low and stir in the vegan cream cheese until completely melted and incorporated into the stew, about 1-2 minutes. The sauce should look smooth and creamy.
  6. Add the baby greens and stir until just wilted, about 1 minute. Remove from heat.
  7. Stir in the lemon juice and season with salt and black pepper to taste. Divide between bowls, garnish with fresh sliced basil, and serve hot with crusty bread.

Notes

Storage: Store in an airtight container in the fridge for up to 3-4 days. Stew will thicken as it sits; add broth when reheating to adjust consistency. Not recommended for freezing due to cream cheese and greens. Substitutions: Use coconut cream or cashew cream instead of vegan cream cheese. Great northern, navy, or butter beans work in place of cannellini. Any baby greens work - arugula adds peppery bite, spinach is milder. Cornstarch can replace arrowroot starch. Serving suggestions: Excellent over quinoa, brown rice, or with crusty sourdough bread. Pro Tips: Whisk starch with cold broth before adding to hot liquid to prevent lumps. Press on cherry tomatoes to help them burst and create saucy base. Add cream cheese off high heat to prevent it from breaking. Stew thickens as it cools; add more broth to thin if needed.