Creamy Tomato White Bean (Print-Friendly Version)
Wholesome creamy tomato and white bean stew with garlic, greens, and fresh basil.
# Ingredients You’ll Need:
→ Produce
01 -
1 small yellow onion, sliced
02 -
8 oz cherry tomatoes, halved
03 -
4 garlic cloves, minced
04 -
¼ cup sun-dried tomatoes, chopped
05 -
1 small lemon, juiced
06 -
¼ cup fresh basil, sliced, for garnish
07 -
2 cups baby greens (arugula or spinach)
→ Canned Goods
08 -
1 (15 oz) can cannellini or other white beans, drained and rinsed
→ Pantry
09 -
1 tablespoon tomato paste
10 -
1¼ cups vegetable broth
11 -
1 tablespoon arrowroot starch (or tapioca/cornstarch)
12 -
Salt and pepper, to taste
→ Dairy Alternatives
13 -
¼ cup vegan cream cheese (or coconut/cashew cream)
→ Oils
14 -
1 tablespoon avocado or olive oil
# How to Make It:
01 -
Heat 1 tablespoon avocado or olive oil in a medium saucepan over medium heat. Add sliced onion and cook, stirring occasionally, for 3 minutes until softened. Add halved cherry tomatoes and cook an additional 5 minutes, stirring frequently.
02 -
Stir in minced garlic, chopped sun-dried tomatoes, and tomato paste. Cook, stirring constantly, for 1 minute until fragrant and the tomato paste darkens slightly.
03 -
In a small bowl, whisk arrowroot starch with a small amount of vegetable broth to form a slurry. Combine slurry with remaining broth and stir well.
04 -
Pour broth mixture into the saucepan and add rinsed white beans. Reduce heat to low and simmer for 5 minutes until stew thickens slightly and is heated through.
05 -
Stir in vegan cream cheese until melted and fully incorporated. Add baby greens and cook for 1 minute until wilted.
06 -
Mix in fresh lemon juice and season with salt and pepper to taste. Top with sliced basil before serving.
# Extra Tips:
01 -
Leftovers keep well in an airtight container refrigerated up to 4 days. Reheat gently on stove with occasional stirring, adding broth or water as needed.