Creamy Tomato White Bean Stew Recipe

I’m so excited to share this Creamy Tomato White Bean Stew Recipe with you! It’s one of those cozy, comforting dishes that feels like a warm hug on a chilly day. The blend of tender white beans with bursts of juicy cherry tomatoes and that luscious creamy texture from vegan cream cheese or coconut cream makes it stand out. Honestly, this stew works wonders on busy weeknights when you want something quick but still satisfying and nutritious.

This stew is such a crowd-pleaser because it’s hearty enough to fill you up but still light and fresh thanks to the baby greens and bright lemon juice. I’ve made it countless times, tweaking it just enough that now it feels like my little kitchen secret. Plus, the creaminess without dairy is a total win if you’re looking for something plant-based that doesn’t skimp on flavor.

Ingredients You’ll Need

These ingredients come together to create a stew that’s rich, tangy, and nourishing. I love how the sun-dried tomatoes add depth, while the fresh basil on top brings a lovely brightness that ties everything together.

• Yellow onion: Adds a sweet, mellow base flavor when sautéed—don’t skip the slicing thin so it softens quickly.
• Cherry tomatoes: Bursting with juiciness, halving them helps release that fresh, tangy goodness into the stew.
• Garlic cloves: Minced finely to infuse the stew with that warm, aromatic kick.
• Sun-dried tomatoes: Chopped—they add umami complexity and a little chewy texture.
• Tomato paste: Concentrates and deepens the tomato flavor, making the stew really pop.
• Cannellini beans (or other white beans): Drained and rinsed for creaminess and protein; these beans hold their shape perfectly.
• Vegetable broth: Provides savory moisture—choose a low-sodium version to control saltiness.
• Arrowroot starch (or tapioca/cornstarch): Helps thicken the stew to a luscious consistency without heaviness.
• Baby greens (arugula or spinach): Stirred in at the end for freshness and a nutrient boost.
• Vegan cream cheese (or coconut/cashew cream): This is key for that silky, creamy texture without dairy.
• Salt and pepper: To taste—season gradually and adjust at the end.
• Lemon juice: Freshly squeezed to brighten all the rich flavors.
• Fresh basil: Sliced and sprinkled as a fragrant garnish that really elevates the dish.

Variations

I love making this Creamy Tomato White Bean Stew Recipe my own by occasionally switching up ingredients based on what’s in my fridge or the season. Don’t be afraid to experiment—it’s so forgiving!

• Protein boost: Adding sautéed tofu or tempeh cubes took this stew up a notch for me when I wanted more heft.
• Spicy kick: Toss in red pepper flakes or a diced jalapeño if you like a little heat; I do sometimes when craving warmth.
• Greens swap: Kale or Swiss chard work well if arugula or spinach aren’t available—just add them earlier to soften.
• Dairy tweak: Using homemade cashew cream makes it ultra-rich, but coconut cream adds a subtle tropical note I enjoy on lazy Sundays.
• Chunky version: For a heartier stew, leave half the beans whole and mash the rest for texture contrast, which I find really comforting.

How to Make Creamy Tomato White Bean Stew Recipe

Step 1: Sauté the aromatics and tomatoes

Start by heating a little oil in your favorite pan over medium heat. Toss in the sliced onion and cook for about 5 minutes until it softens and turns translucent. Then, add the minced garlic and halved cherry tomatoes. Cook everything together for another 5–7 minutes, stirring every so often, until the tomatoes start to break down and release their juices. This step sets the flavor foundation, so slow and low is the way to go.

Step 2: Add sun-dried tomatoes, tomato paste, and beans

Once those fresh tomatoes are softened, stir in the chopped sun-dried tomatoes and the tablespoon of tomato paste. Give it a good mix to combine and let it cook for about 2 minutes to deepen the flavors. Then, add your drained and rinsed white beans—cannellini are my go-to because they hold up nicely—and pour in the vegetable broth. Bring everything to a gentle simmer.

Step 3: Thicken the stew

Mix the arrowroot starch (or whichever starch you’re using) with a tablespoon of cold water to create a slurry. Slowly stir this into the simmering stew and watch as it thickens—usually within a couple of minutes. This step is crucial for that creamy consistency without adding too much heaviness, so don’t skip it!

Step 4: Stir in greens and cream

When your stew has thickened, remove it from the heat and gently fold in the baby greens and vegan cream cheese or your chosen creamy substitute. The residual heat will wilt the greens just right and melt the cream cheese into a silky sauce. Taste for salt and pepper, then finish with fresh lemon juice to brighten things up.

How to Serve Creamy Tomato White Bean Stew Recipe

Garnishes

I always top this stew with fresh basil leaves because their vibrant flavor complements the creaminess perfectly. Sometimes, I add a drizzle of good olive oil or a sprinkle of nutritional yeast for an extra savory note. If you’re in the mood, crushed red pepper flakes also pair nicely for subtle heat.

Side Dishes

This stew shines with some crusty bread or garlic toast to soak up every last bit. I also love serving it with a simple side salad dressed with lemon vinaigrette or even over a bed of cooked grains like quinoa, which adds some great texture contrast.

Creative Ways to Present

For a special occasion, I’ve served this stew in individual bowls with a thick swirl of coconut cream on top and an extra sprinkle of fresh basil. It feels elegant but remains homey and comforting—perfect for sharing. You can also add roasted cherry tomatoes on top for color and a burst of sweetness.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and it keeps beautifully for up to 4 days. Just be sure to let the stew cool completely before refrigerating to maintain that creamy texture.

Freezing

I’ve frozen this Creamy Tomato White Bean Stew Recipe successfully several times—portion it out into freezer-safe containers. When thawed, the texture is still rich and creamy if you reheat gently. Just avoid freezing with the fresh greens folded in; I add those fresh when reheating instead.

Reheating

To reheat, I warm the stew slowly over low heat on the stove, stirring occasionally. If it’s too thick, I add a splash of vegetable broth or water. Then I stir in fresh baby greens toward the end so they stay bright and tender. This way, you get that just-made vibe every time.

FAQs

Final Thoughts

This Creamy Tomato White Bean Stew Recipe is one of those go-to meals I keep coming back to because it’s simple, nourishing, and endlessly adaptable. It’s perfect for when you want something quick to warm you up but also want that feel-good, creamy comfort. I truly hope you enjoy making it as much as I do—and that it becomes one of your kitchen favorites too!

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