I’m genuinely excited to share this Creamy Tomato White Bean Stew Recipe with you—it’s like cozy comfort in a bowl with a fresh, bright twist. What I love most about this stew is how it balances the sweetness of cherry tomatoes and sun-dried tomatoes with the gentle creaminess of vegan cream cheese, making every spoonful rich but totally approachable. Whether you’re looking for a weeknight dinner or something to make ahead for a quick lunch, this stew hits the spot.

This recipe uses simple pantry staples, but the magic really happens when you stir in those hearty white beans and leafy greens at the end. I’ve made this on chilly evenings when I wanted something filling without feeling heavy, and it never disappoints. Plus, the zing from fresh lemon juice adds that perfect pop of brightness to lift the whole dish.

Ingredients You’ll Need

These ingredients come together beautifully to build layers of flavor, and that creamy texture that makes this stew stand out. When shopping, I like to pick the ripest cherry tomatoes and always go for canned beans with no added salt to control seasoning better.

Small yellow onion: Adds a subtle sweetness and depth when sautéed—don’t skip the slicing!
Cherry tomatoes: Their natural sweetness and juiciness are essential for this stew’s vibrant tomato base.
Garlic cloves: Four cloves give that cozy, savory punch without overpowering the dish.
Sun-dried tomatoes: Chopped finely, these bring an umami boost and a slight chewiness you’ll love.
Tomato paste: Concentrated tomato flavor adds richness and helps thicken the stew.
Cannellini beans: Creamy white beans provide protein and body to the stew; rinsing them well prevents any beany bitterness.
Vegetable broth: Use good-quality broth for depth; homemade or low-sodium packaged work great.
Arrowroot starch (or tapioca/cornstarch): This is the secret to achieving that silky, creamy texture without dairy.
Baby greens (arugula or spinach): Stirred in at the end for freshness and a pop of color—you can’t taste the greens but feel the health benefits!
Vegan cream cheese (or coconut/cashew cream): Adds the indulgent creaminess; I like vegan cream cheese for that tangy richness.
Salt and pepper: Simple seasoning to make all the flavors shine; I always taste as I go.
Small lemon: Juiced at the end to brighten and balance the stew’s flavors perfectly.
Fresh basil: Thinly sliced and used as garnish, it adds that fresh herbaceous note that makes this stew sing.

Variations

One of the best things about this Creamy Tomato White Bean Stew Recipe is how flexible it is—you can easily swap ingredients to suit what’s in your fridge or fit your dietary needs. I’ve played around with a few variations depending on mood, and each has brought a new twist I enjoyed.

With spicy kick: I sometimes add a pinch of red pepper flakes or diced jalapeño for a little heat—it turns this cozy stew into a fiery comfort meal.
Swap greens: If you don’t have baby arugula or spinach, kale or Swiss chard work wonderfully, just cook them a bit longer so they soften nicely.
Dairy option: For those who aren’t vegan, a swirl of plain cream or crème fraîche gives a rich, silky finish that’s honestly delicious.
Use other beans: I’ve tried Great Northern or navy beans instead of cannellini—the texture changes a bit but still tasty!

How to Make Creamy Tomato White Bean Stew Recipe

Step 1: Sauté Aromatics Gently

Start by heating a tablespoon of oil (olive oil works beautifully) over medium heat. Add the sliced onion and cook until it’s translucent and slightly golden, about 5 to 7 minutes—this step brings out the natural sweetness and forms the stew’s flavor base. Toss in the minced garlic near the end and sauté for just 1 minute so it softens but doesn’t burn; burnt garlic can add bitterness, which we want to avoid.

Step 2: Build Tomato Goodness

Next, add the halved cherry tomatoes and chopped sun-dried tomatoes to the pan. Stir everything together and cook until the cherry tomatoes start to break down and soften, roughly 8 minutes. Then stir in the tomato paste and let it cook for another minute or two—that intensifies the umami flavor and thickens the base nicely.

Step 3: Combine Beans and Broth

Pour in the vegetable broth and bring the mixture to a gentle simmer. Add your drained and rinsed white beans, stirring gently to combine. Let the stew simmer uncovered for about 10-12 minutes so the flavors meld and the liquid reduces slightly; you’ll notice the stew thickening up even before we add the starch.

Step 4: Make It Creamy

In a small bowl, whisk the arrowroot starch (or your chosen thickener) with a few tablespoons of water until smooth. Slowly pour this slurry into the simmering stew, stirring constantly—this will thicken it perfectly without lumps. Stir in the vegan cream cheese until melted and the stew turns luxuriously creamy. This is where the magic of the Creamy Tomato White Bean Stew Recipe really shines.

Step 5: Add Greens and Finish

Turn off the heat and stir in your baby greens—they’ll wilt quickly in the residual heat, preserving their vibrant color and nutrients. Season with salt, pepper, and fresh lemon juice to taste. The lemon juice really brightens the stew, so don’t skip it!

How to Serve Creamy Tomato White Bean Stew Recipe

Creamy Tomato White Bean Stew Recipe - Recipe Image

Garnishes

I always top this stew with freshly sliced basil because it adds a lovely, aromatic lift right before serving. Sometimes, I sprinkle extra black pepper or a little drizzle of good olive oil to add richness. If I want a little crunch, toasted pine nuts make a fantastic garnish too.

Side Dishes

This stew pairs beautifully with crusty bread to soak up every drop—think a warm baguette or rustic sourdough. On lighter days, I’ll serve it with a simple quinoa salad or roasted root vegetables for an extra nutrient boost. If you want a heartier meal, roasted potatoes or polenta work like a charm.

Creative Ways to Present

For special occasions, I like to ladle the stew into shallow bowls and give it a swirl of basil oil or drizzle cashew cream in a pretty pattern on top. Adding edible flowers or microgreens elevates the look, making it feel fancy even though the recipe is simple and homey.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and find the stew tastes even better the next day once the flavors have had time to meld. Just make sure to cool it down before sealing to keep the texture at its best.

Freezing

Freezing this stew works well if you want a grab-and-go meal. I portion it into freezer-safe containers and leave some space at the top since it expands a bit. When thawed, it retains its creamy texture surprisingly well, though I recommend stirring it gently when reheating.

Reheating

Reheat on the stove over low to medium heat, stirring occasionally to prevent sticking. I usually add a splash of vegetable broth or water to loosen it up if it feels too thick. Avoid microwaving directly as heat can be uneven, but if you do, stir halfway through for the best results.

FAQs

Can I use other types of beans for this stew?

Absolutely! While cannellini beans are classic for this creamy tomato white bean stew recipe, you can substitute navy beans, Great Northern beans, or even chickpeas. Just keep in mind that different beans vary in texture and taste, so your stew might have a slightly different feel, but it will still be delicious and hearty.
What can I use instead of vegan cream cheese?

If you don’t have vegan cream cheese on hand, coconut cream or cashew cream are great alternatives that will keep the stew creamy and rich. For a non-vegan option, plain cream or crème fraîche works as well. Just remember that the flavor profile might shift slightly with different creams.
How do I make this stew thicker or thinner?

This recipe uses arrowroot starch as a thickener. If you want it thicker, increase the starch slightly but add it gradually to avoid lumps. For a thinner stew, simply add more vegetable broth or water, especially when reheating leftovers.
Can I make this stew in advance?

Yes! This creamy tomato white bean stew recipe actually tastes better the next day after the flavors have melded. You can make it a day or two ahead, store it in the fridge, and gently reheat when ready to serve.
Is this recipe gluten-free?

Definitely! All the main ingredients in this stew are naturally gluten-free. Just double-check your vegetable broth and any store-bought components to ensure they don’t contain gluten if you’re very sensitive.

Final Thoughts

This Creamy Tomato White Bean Stew Recipe has become one of my go-to meals whenever I want something comforting but still fresh and vibrant. It’s easy enough for weeknights but special enough to impress guests who might think vegan stews aren’t glamorous. I hope you’ll enjoy making it as much as I do—it’s one of those recipes that feels like a warm hug in a bowl, and honestly, who couldn’t use that?