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Creamy tomato white bean stew with basil and crusty bread in a shallow pan

Amazing Creamy Tomato White Bean Stew (Vegan, 25 Minutes)


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  • Author: kai
  • Total Time: 25 minutes
  • Yield: 2 servings

Description

A cozy vegan tomato stew with white beans, garlic, and a creamy broth — perfect for busy nights.


Ingredients

Scale

1 small yellow onion, sliced

8 oz. cherry tomatoes, halved

4 garlic cloves, minced

¼ cup sun-dried tomatoes, chopped

1 tbsp tomato paste

1 (15 oz) can cannellini beans, drained & rinsed

1¼ cup vegetable broth

1 tbsp arrowroot, tapioca, or cornstarch

2 cups baby greens (spinach or arugula)

¼ cup vegan cream cheese (or coconut/cashew cream)

Salt & pepper, to taste

1 small lemon, juiced

¼ cup fresh basil, sliced (for garnish)

1 tbsp avocado or olive oil (for sautéing)


Instructions

1. Heat oil in a medium saucepan over medium heat.

2. Add sliced onions and sauté for 3 minutes.

3. Add cherry tomatoes and cook about 5 minutes until softened.

4. Stir in garlic, sun-dried tomatoes, and tomato paste. Cook 1 minute.

5. Whisk starch with a splash of broth in a separate bowl.

6. Stir the slurry into remaining broth and pour into the pan.

7. Add beans and simmer 5 minutes until thickened.

8. Stir in cream cheese until melted.

9. Add greens and cook until wilted, about 1 minute.

10. Mix in lemon juice, then season with salt and pepper to taste.

11. Serve hot, garnished with fresh basil.

Notes

Serve with crusty gluten-free bread, rice, or quinoa.

Refrigerates well for 4 days. Reheat gently with extra broth if needed.

Not freezer-friendly due to creaminess.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Vegan

Nutrition

  • Serving Size: ½ recipe
  • Calories: 287
  • Sugar: 6g
  • Sodium: 480mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 8g
  • Protein: 10g
  • Cholesterol: 0mg