Quick Creamy Tomato White Bean Stew Recipe: A Cozy Bowl of Comfort
Warm up with this quick creamy tomato white bean stew recipe! A healthy, plant-based meal ready in 20 minutes—perfect for busy nights.
Ingredients
- 1 small yellow onion, sliced – The sweet, savory base that sets the tone.
- 8 oz. cherry tomatoes, halved – Bursting with fresh, juicy flavor.
- 4 garlic cloves, minced – Because garlic makes everything better.
- ¼ cup sun-dried tomatoes, chopped – A tangy, chewy twist.
- 1 tablespoon tomato paste – Deepens that tomatoey goodness.
- 1 (15 oz) can cannellini beans, drained and rinsed – Creamy, protein-packed stars (or swap for your favorite white beans).
- 1¼ cup vegetable broth – Keeps it light and saucy.
- 1 tablespoon arrowroot starch (or tapioca/cornstarch) – The secret to a velvety texture.
- 2 cups baby greens (arugula or spinach) – A fresh, nutrient-packed boost.
- ¼ cup vegan cream cheese – Silky richness (or sub coconut cream/cashew cream).
- Salt and pepper, to taste – Customize it your way.
- 1 small lemon, juiced – A bright, zesty finish.
- ¼ cup fresh basil, sliced – The aromatic cherry on top.
Instructions
Step 1: Start with a Sizzle
Heat 1 tablespoon of avocado or olive oil in your saucepan over medium heat. Add the sliced onion and sauté for 3 minutes, stirring occasionally. The kitchen will start to smell amazing—like the promise of something delicious.
Step 2: Tomato Time
Toss in the halved cherry tomatoes and cook for 5 minutes, stirring often, until they soften and release their juices. It’s like watching little flavor bombs burst—pure magic.
Step 3: Build the Flavor
Stir in the minced garlic, sun-dried tomatoes, and tomato paste. Cook for 1 minute, stirring constantly, until the garlic is fragrant and the tomato paste turns a deeper red. This is the heart of the stew coming alive.
Step 4: Thicken the Plot
In a small bowl, whisk the arrowroot starch with a splash of the vegetable broth until smooth. Pour this mix into the rest of the broth, then add it all to the pan along with the cannellini beans. Let it simmer gently for 5 minutes, stirring occasionally, until it thickens slightly and warms through.
Step 5: Creamy Dreamy Finish
Stir in the vegan cream cheese until it melts into the stew, creating that luscious texture. Add the baby greens and cook for 1 minute until they wilt, then squeeze in the lemon juice. Taste and season with salt and pepper. Top with fresh basil, and you’re done! Serve it over rice, quinoa, or with a slice of crusty toast—whatever calls your name.