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Creamy Tomato White Bean Stew Recipe

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★★★★★

4.8 from 52 reviews

This Creamy Tomato White Bean Stew is a comforting and hearty plant-based dish perfect for a nutritious lunch or dinner. Featuring tender white beans simmered with sweet cherry tomatoes, sun-dried tomatoes, and aromatic garlic and onion, the stew is thickened with a starch and enriched with vegan cream cheese for a luscious, creamy texture. Fresh baby greens and a touch of lemon juice brighten the dish, while fragrant basil adds a fresh finishing touch. This vegan stew is simple to prepare on the stovetop, wholesome, and full of vibrant flavors.

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 (baby arugula or spinach)
  • ¼ cup fresh basil, sliced (for garnish)

Beans and Liquids

  • 1 (15 oz) can cannellini beans or other white beans, drained and rinsed
  • 1¼ cup vegetable broth
  • ¼ cup vegan cream cheese (or coconut cream or cashew cream)
  • 1 small lemon, juiced

Thickening and Flavoring

  • 1 tablespoon tomato paste
  • 1 tablespoon arrowroot starch, tapioca starch, or cornstarch
  • Salt and pepper, to taste

Instructions

  1. Prepare the Vegetables: Start by slicing the small yellow onion into thin pieces and halving the cherry tomatoes. Mince the garlic cloves finely and chop the sun-dried tomatoes into small pieces. This preparation ensures even cooking and balanced flavor distribution.
  2. Sauté Aromatics: Heat a large saucepan over medium heat. Add the sliced onion and minced garlic, sautéing them until the onion becomes translucent and fragrant, about 3-5 minutes. This step creates a flavorful base for the stew.
  3. Add Tomatoes and Tomato Paste: Stir in the halved cherry tomatoes, chopped sun-dried tomatoes, and tomato paste. Cook for about 5-7 minutes until the tomatoes start to soften and release their juices, intensifying the stew’s tomato flavor.
  4. Add Beans and Broth: Pour in the drained and rinsed cannellini beans and the vegetable broth. Stir well and bring the mixture to a simmer. This combination adds heartiness to the stew while the broth provides a flavorful cooking liquid.
  5. Thicken the Stew: In a small bowl, mix the arrowroot starch (or chosen starch) with a few tablespoons of cold water to create a slurry. Gradually stir the slurry into the simmering stew to thicken it. Continue cooking for 3-5 minutes until the stew reaches a creamy, thick consistency.
  6. Incorporate Creaminess and Greens: Remove the pot from heat and stir in the vegan cream cheese (or coconut/cashew cream) to add a rich, creamy texture to the stew. Then fold in the baby greens, allowing the residual heat to wilt them gently without overcooking.
  7. Season and Finish: Season the stew with salt and pepper to taste. Add the juice of one small lemon to brighten and balance the flavors. Stir well and adjust seasoning as needed.
  8. Serve and Garnish: Ladle the creamy tomato white bean stew into bowls. Garnish with the fresh sliced basil for an aromatic and visually appealing finish. Serve warm for a comforting meal.

Notes

  • You can substitute the vegan cream cheese with coconut cream or cashew cream for similar creaminess.
  • Use fresh baby greens such as arugula or spinach to add a nutritious and flavorful touch.
  • If you prefer a thicker stew, add more starch slurry gradually until desired consistency is reached.
  • For a non-vegan version, cream can be substituted with dairy cream and parmesan can be added as a garnish.
  • To reduce sodium, use a low-sodium vegetable broth and adjust salt accordingly.
  • This stew reheats well and makes great leftovers for up to 3 days in the refrigerator.

Keywords: creamy tomato stew, white bean stew, vegan stew, plant-based dinner, healthy stew, tomato and bean recipe, dairy-free creamy stew

Find it online: https://busyrecipe.com/creamy-tomato-white-bean-stew-recipe/