Print

Creamy Tomato White Bean Stew

Creamy Tomato White Bean Stew
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in a warm bowl of Creamy Tomato White Bean Stew, perfect for cozy evenings or busy weeknights. This delightful dish combines the rich flavor of tomatoes with protein-packed white beans and vibrant greens, creating a satisfying meal that’s entirely plant-based and free of dairy. In just 25 minutes, you can whip up this comforting stew, making it an ideal choice for families or anyone looking for a nutritious dinner. Whether enjoyed alone or served alongside rice, quinoa, or crusty bread, this stew promises to nourish both body and soul.

Ingredients

Scale
  • 1 small yellow onion
  • 8 oz cherry tomatoes
  • 4 garlic cloves
  • ¼ cup sun-dried tomatoes
  • 1 tablespoon tomato paste
  • 1 (15 oz) can cannellini beans (drained and rinsed)
  • 1¼ cup vegetable broth
  • 1 tablespoon arrowroot starch (or tapioca starch/cornstarch)
  • 2 cups baby greens (such as arugula or spinach)
  • ¼ cup vegan cream cheese (or coconut/cashew cream)
  • Juice of 1 small lemon
  • Fresh basil for garnish
  • Salt and pepper to taste

Instructions

  1. Sauté sliced onion in olive oil over medium heat for about 3 minutes until soft. Add halved cherry tomatoes and cook for another 5 minutes.
  2. Stir in minced garlic, chopped sun-dried tomatoes, and tomato paste; cook for one minute.
  3. In a separate bowl, whisk arrowroot starch with a splash of vegetable broth until smooth. Combine with remaining broth and pour into the saucepan along with the rinsed cannellini beans. Simmer for 5 minutes.
  4. Fold in vegan cream cheese until melted, then add baby greens and cook until wilted.
  5. Stir in lemon juice, season with salt and pepper to taste, and garnish with fresh basil before serving.

Nutrition

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