Creamy Tomato White Bean Stew for Cozy Plant-Based Comfort

A comforting and satisfying Creamy Tomato White Bean Stew that brings robust flavors together in just 25 minutes.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 bowls

Course: Soup

Cuisine: Italian, Vegan

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 small Yellow Onion Adds sweetness and flavor; substitute with white or red onion if desired.
1 cup Cherry Tomatoes Provide freshness and acidity; can be replaced with diced tomatoes.
3 cloves Garlic Enhance flavor depth; use garlic powder if fresh isn’t available.
½ cup Sun-Dried Tomatoes Add umami and a chewy texture; fresh tomatoes can be used.
2 tablespoons Tomato Paste Thickens and intensifies the flavor; omit for a lighter stew.

For the Stew

1 can Canned Cannellini Beans Offer protein and a creamy texture; navy or great northern beans work.
2 cups Vegetable Broth Serves as the stew's flavor base; chicken broth can be used.
1 tablespoon Arrowroot Starch Thickens the stew; swap with cornstarch or tapioca starch.

For the Greens and Creaminess

2 cups Baby Greens (e.g., Arugula or Spinach) Add nutrition and texture; substitute with your favorite leafy greens.
½ cup Vegan Cream Cheese Delivers a creamy texture; coconut cream or cashew cream are alternatives.

Seasoning and Brightness

to taste Salt Essential for seasoning.
to taste Pepper Essential for seasoning.
1 tablespoon Lemon Juice Provides brightness and acidity; vinegar can serve as an alternative.
1 bunch Fresh Basil A fragrant garnish that enhances flavor.

Equipment

Medium saucepan

Method

Step-by-Step Instructions for Creamy Tomato White Bean Stew

Heat the Base: In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the diced yellow onion and sauté for about 3 minutes until softened.
Add Fresh Ingredients: Toss in cherry tomatoes and continue to sauté for an additional 5 minutes.
Infuse Aromatics: Stir in minced garlic, chopped sun-dried tomatoes, and tomato paste. Cook for 1 minute.
Thicken the Stew: Whisk arrowroot starch with a splash of vegetable broth until smooth. Pour into the saucepan, stirring well.
Simmer and Develop Flavor: Add remaining vegetable broth and drained cannellini beans. Stir and bring to a gentle simmer for 5 minutes.
Cream it Up: Reduce heat to low and add vegan cream cheese, stirring until melted. Add baby greens and cook just until wilted.
Brighten with Flavor: Mix in lemon juice and season with salt and pepper.
Garnish and Serve: Ladle the stew into bowls, garnish with fresh basil, and serve with crusty bread.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 50gProtein: 15gFat: 8gSaturated Fat: 3gSodium: 600mgPotassium: 700mgFiber: 12gSugar: 5gVitamin A: 1000IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

Ensure to use fresh ingredients for the best flavor. Adjust the seasoning to your preference and enjoy the stew even more the next day.

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