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Tomato White Bean Stew

Creamy Tomato White Bean Stew: A Cozy Vegan Delight

This Quick & Creamy Vegan Tomato White Bean Stew is a nourishing dish that comes together in under 25 minutes, perfect for hectic weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1 small Yellow Onion Adds sweetness and depth; can replace with shallots.
  • 2 cups Cherry Tomatoes Provides freshness; substitute with diced tomatoes if needed.
  • 3 cloves Garlic Minced; use garlic powder if in a pinch.
  • 1/2 cup Sun-Dried Tomatoes Chopped; use fresh tomatoes as a substitute.
  • 2 tablespoons Tomato Paste Thickens the stew; can be replaced with more sun-dried tomatoes.
  • 1 can Cannellini Beans Main protein source; can use any white bean.
  • 3 cups Vegetable Broth Base liquid; chicken broth can be used for non-vegan.
  • 1 tablespoon Arrowroot Starch Optional thickening agent; can replace with corn starch.
  • 2 cups Baby Greens Like arugula or spinach; can substitute kale or other greens.
  • 1/2 cup Vegan Cream Cheese For creamy consistency; coconut cream can be used as substitute.
  • to taste Salt Essential seasoning.
  • to taste Pepper Essential seasoning.
  • 1 tablespoon Lemon Juice Brightens flavor; lime can be used instead.
  • 1/4 cup Fresh Basil For garnish; other herbs can also be used.

Equipment

  • medium saucepan

Method
 

Cooking Steps
  1. Heat the oil in a medium saucepan over medium heat until shimmering.
  2. Add the sliced yellow onion and sauté for about 3 minutes until softened and translucent.
  3. Incorporate cherry tomatoes and cook for 5 minutes until they soften and release juices.
  4. Add minced garlic, sun-dried tomatoes, and tomato paste; cook for 1 minute until fragrant.
  5. In a bowl, whisk together arrowroot starch with a splash of vegetable broth until smooth, then pour into saucepan.
  6. Pour in the remaining vegetable broth and add cannellini beans, bringing to a gentle simmer for 5 minutes.
  7. Stir in vegan cream cheese and baby greens, cooking until greens are wilted, about 2-3 minutes.
  8. Finally, stir in lemon juice, and season with salt and pepper. Garnish with fresh basil before serving.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 1000IUVitamin C: 20mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days. This stew tastes even better the next day, perfect for meal prep.

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