Creamy Tomato White Bean Stew

This creamy tomato white bean stew is a cozy and flavorful plant-based meal ready in just 25 minutes. It combines the richness of vegan cream cheese with juicy cherry tomatoes and tender white beans, making it a perfect lunch or dinner that feels indulgent without dairy. The addition of leafy greens and fresh basil rounds out this nutritious dish with vibrant freshness and color.

I first cooked this stew on a busy weeknight when I wanted something hearty but effortless. It quickly became a favorite because it tastes luxurious yet uses ingredients I almost always have at home.

Gather Your Ingredients

• Small yellow onion: sliced to build a mildly sweet and savory base& choose firm onions with no soft spots
• Cherry tomatoes: halved for natural sweetness and a vibrant burst of flavor& select ripe and glossy tomatoes
• Garlic cloves: minced to add aromatic depth and warmth& fresh garlic delivers the best fragrance and taste
• Sun-dried tomatoes: chopped for concentrated tomato flavor and a bit of chewiness& opt for versions packed in oil for extra richness
• Tomato paste: to intensify the tomato taste and add thickness& look for pastes with no added sugars or preservatives
• Cannelini beans: or other white beans drained and rinsed to provide creaminess and plant protein& canned beans are convenient but rinsing removes excess sodium
• Vegetable broth: as the flavorful cooking liquid& homemade or low sodium store-bought works well
• Arrowroot starch: tapioca starch or cornstarch to thicken the stew gently& arrowroot yields a glossy, light texture
• Baby greens: like baby arugula or spinach for freshness and mild bitterness& make sure they are fresh and vibrant with no yellowing leaves
• Vegan cream cheese: to create creamy richness without dairy& coconut cream or cashew cream can be used for different textures
• Salt and pepper: to taste for seasoning& use freshly ground black pepper and sea salt if possible
• Small lemon: juiced to brighten the flavors with acidity& choose a firm lemon with a thick skin for juiciness
• Fresh basil: sliced for a fragrant herbal garnish& pick bright green leaves with no wilting or browning

How to Make It

Sauté the Aromatics:

In a medium saucepan heat one tablespoon of avocado or olive oil over medium heat. Add the sliced onion and cook for three minutes until it begins to soften and exude sweetness. Then add the halved cherry tomatoes and continue cooking, stirring frequently for about five minutes. The tomatoes should release their juices and become tender but not broken down completely. This step builds a robust flavor base with softened vegetables.

Incorporate Tomato Components and Garlic:

Add the minced garlic, chopped sun-dried tomatoes, and tomato paste to the pan. Stir constantly and cook for one minute until the garlic becomes fragrant and the tomato paste darkens slightly. This brief cooking intensifies the tomato flavor and avoids any raw garlic bite.

Prepare Thickening Mixture and Add Broth:

In a separate small bowl whisk together the arrowroot starch with a small splash of vegetable broth to create a smooth slurry. Pour the remaining vegetable broth into the pan with the aromatics and beans. Then add the slurry to the pan and stir well. Let the stew simmer over low heat for about five minutes. The starch will activate and thicken the stew slightly while the beans warm through.

Add Creamy Element and Greens:

Stir in the vegan cream cheese until fully melted and incorporated, creating a luscious and smooth texture. Next, add the baby greens and cook for about one minute until wilted. This adds a tender fresh element and bright color.

Season and Garnish:

Mix in the fresh lemon juice for brightness and add salt and pepper to taste. Top with sliced fresh basil right before serving to add an herbal fragrance and final pop of green.

Cream cheese adds a creamy texture without heaviness or dairy, which is my personal favorite part of this stew. It creates a velvety mouthfeel that complements the acidity of the tomatoes perfectly. One memorable dinner I made this for close friends on a chilly evening, and it earned instant praise for tasting both hearty and fresh.

Flavor Boosters

Toast the sun-dried tomatoes lightly in the pan before adding liquids to deepen their flavor. Keep stirring after adding the starch slurry to prevent clumps and achieve a smooth texture. Add lemon juice last to keep the brightness fresh and prevent bitterness.

Serving Suggestions

Serve this stew over cooked quinoa, brown rice, or creamy polenta to make a full meal. It also pairs wonderfully with crusty bread or toasted sourdough for dipping. You can turn it into a heartier bowl by adding roasted vegetables on the side.

Creative Twists

In summer, use fresh tomatoes instead of canned or sun-dried for a brighter flavor. In cooler months incorporate kale instead of baby greens to add sturdier texture. Adjust spices by adding red pepper flakes for warmth when the weather calls for it.

This stew combines ease and elegance for a wholesome plant-based meal that can be enjoyed any day of the week. Its flexibility and rich flavors make it a continuous favorite in my kitchen.

Recipe FAQs

→ What type of beans are used in this stew?

Cannelini or other white beans are used, providing a creamy texture and protein-rich base.

→ How do I achieve the creamy texture without dairy?

The stew uses vegan cream cheese or coconut/cashew cream to add richness and smoothness.

→ Can I prepare this dish ahead and store leftovers?

Yes, store leftovers in an airtight container in the fridge for up to 4 days for easy reheating.

→ What cooking method is best for this dish?

Simmering on the stovetop allows flavors to meld and ingredients to cook evenly in about 20 minutes.

→ What greens work well in this stew?

Baby arugula or spinach are ideal for adding fresh, tender greens that wilt nicely into the stew.

→ How can I thicken the stew naturally?

A slurry made with arrowroot, tapioca, or cornstarch mixed into vegetable broth helps thicken the stew gently.