Description
This Creamy Tomato White Bean Stew is a comforting and flavorful vegan dish that combines the sweetness of cherry tomatoes with the heartiness of cannellini beans. Enhanced by sun-dried tomatoes, garlic, and a touch of vegan cream cheese for richness, this stew is finished with fresh baby greens and a hint of lemon juice, making it both nourishing and refreshing. Perfect for a cozy meal, it’s easy to prepare and naturally gluten-free and vegetarian.
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
- 2 cups baby greens, such as baby arugula or spinach
- ¼ cup fresh basil, sliced (for garnish)
Beans and Liquids
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1¼ cup vegetable broth
Thickening and Creaminess
- 1 tablespoon tomato paste
- 1 tablespoon arrowroot starch, tapioca starch, or cornstarch
- ¼ cup vegan cream cheese (or substitute with coconut cream or cashew cream)
Seasoning and Finishing
- Salt and pepper, to taste
- 1 small lemon, juiced
Instructions
- Sauté the Aromatics: In a medium pot over medium heat, add a splash of oil or a small amount of water and sauté the sliced yellow onion until translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add Tomatoes and Tomato Paste: Stir in the halved cherry tomatoes, chopped sun-dried tomatoes, and tomato paste. Cook for 5-7 minutes until the cherry tomatoes soften and release their juices, creating a rich base.
- Add Beans and Broth: Pour in the vegetable broth and add the drained cannellini beans. Bring the mixture to a gentle simmer and let it cook for 10 minutes, allowing the flavors to meld.
- Thicken the Stew: In a small bowl, whisk the arrowroot starch (or your chosen starch) with a little cold water to create a slurry. Slowly stir this into the simmering stew and cook for another 2-3 minutes until the stew thickens slightly.
- Add Creaminess and Greens: Lower the heat and stir in the vegan cream cheese until fully incorporated, making the stew creamy and smooth. Add the baby greens and cook just until they wilt, about 2 minutes.
- Season and Finish: Season with salt and pepper to taste, then stir in the fresh lemon juice to brighten the flavors. Remove from heat.
- Garnish and Serve: Ladle the stew into bowls and garnish with fresh sliced basil. Serve warm for a comforting meal.
Notes
- You can substitute vegan cream cheese with coconut cream or cashew cream for different creamy textures.
- Use any type of white beans you prefer if cannellini are not available; great northern or navy beans work well.
- Adjust the thickness by modifying the amount of arrowroot or cornstarch slurry depending on your desired stew consistency.
- For an oil-free version, sauté the vegetables using vegetable broth or water instead of oil.
Keywords: tomato stew, white bean stew, vegan stew, creamy tomato stew, healthy stew, plant-based dinner