Name: Creamy Tomato White Bean Stew
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Vegan
Ingredients: 1 small yellow onion, sliced; 8 oz. cherry tomatoes, halved; 4 garlic cloves, minced; ¼ cup sun-dried tomatoes, chopped; 1 tablespoon tomato paste; 1 (15 oz) can cannelini beans, or other white beans of choice, drained and rinsed; 1¼ cup vegetable broth; 1 tablespoon arrowroot starch, tapioca starch, or cornstarch; 2 cups baby greens, like baby arugula or spinach; ¼ cup vegan cream cheese (you can also replace with coconut cream or cashew cream); Salt and pepper, to taste; 1 small lemon, juiced; ¼ cup fresh basil, sliced, to garnish

If you’re looking for a bowl of pure comfort that also happens to be nutritious and downright crave-worthy, this Creamy Tomato White Bean Stew is about to become your new favorite. Bursting with juicy cherry tomatoes, velvety cannellini beans, and luscious vegan cream cheese, this stew delivers big flavor with barely any prep work. In just 25 minutes, you’ll be treated to a vibrant, satisfying meal perfect for weeknights, lazy lunches, or whenever you’re in need of something cozy yet fresh. One spoonful and you’ll see why I can’t stop making this Creamy Tomato White Bean Stew!

A Hearty Comfort Food Delight Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things simple, but every ingredient shines in its own way, bringing color, creaminess, and depth to the final bowl. Here’s what makes each component essential for the perfect Creamy Tomato White Bean Stew:

Yellow onion: Offers a gentle sweetness and forms the flavor base of the stew.
Cherry tomatoes: Provide juicy, bright bursts of flavor and beautiful color.
Garlic: Adds aromatic depth and a savory punch.
Sun-dried tomatoes: Intensify the tomato richness with a delightful tanginess.
Tomato paste: Creates body, boosts the umami, and deepens the stew’s red hue.
Cannellini beans: Classic white beans that go ultra-creamy when simmered; substitute with any white beans you love!
Vegetable broth: Infuses everything with savory flavor and ties the ingredients together.
Arrowroot, tapioca, or cornstarch: One of these gently thickens the stew to a dreamy texture.
Baby greens (arugula or spinach): Stirred in at the end for a pop of color and fresh, peppery vibes.
Vegan cream cheese: The secret ingredient for unmatched creaminess—coconut or cashew cream work too!
Salt and pepper: Essential for seasoning and balance.
Lemon juice: Brings everything to life with a burst of brightness.
Fresh basil: Sliced for garnish, basil takes the flavor and aroma to a whole new level.
Avocado or olive oil: For sautéing and adding richness (not listed above but called for in cooking instructions).

How to Make Creamy Tomato White Bean Stew

Step 1: Sauté the Onion and Tomatoes

Start with a medium saucepan over medium heat, add one tablespoon of avocado or olive oil, and let it warm up. Toss in the sliced onion and sauté for about three minutes until translucent and soft. Next, add those gorgeous, halved cherry tomatoes and cook for another five minutes, giving them a stir every so often. You want the tomatoes to start releasing their juices and softening up, setting the stage for our stew’s vibrant flavor.

Step 2: Add Garlic and Tomato Goodness

Stir in the minced garlic, chopped sun-dried tomatoes, and tomato paste. Keep things moving, stirring constantly for about a minute. You’ll know it’s ready when the tomato paste takes on a deeper red color and the kitchen smells absolutely amazing. This quick step builds that deep, savory backbone that makes this Creamy Tomato White Bean Stew so irresistible.

Step 3: Thicken the Broth

Meanwhile, whisk the arrowroot starch (or your thickener of choice) with just a splash of broth in a small bowl to create a slurry. This prevents any lumps in the final stew. Pour the rest of your vegetable broth into the pan along with the thickening mixture, and then add your drained and rinsed beans. Let everyone mingle in a gentle simmer for around five minutes, so the flavors meld and the stew thickens.

Step 4: Creamy Finish

Reduce the heat and stir in your vegan cream cheese (or substitute). Watch as it melts beautifully into the bubbling pot, bringing a luxurious texture that sets this stew apart. Now add your baby greens, stirring just until they wilt and stay vibrant. Finish with a big squeeze of lemon juice and season with salt and pepper until it tastes perfect.

Step 5: Garnish and Enjoy

Once everything is creamy and combined, ladle the stew into bowls and scatter generously with fresh sliced basil. Serve your Creamy Tomato White Bean Stew just like this, or spoon it over toast, rice, or quinoa—however you love it best.

How to Serve Creamy Tomato White Bean Stew

Garnishes

Nothing completes this bowl like sprinkling it with a handful of sliced fresh basil. You can also try a quick crack of black pepper, a drizzle of extra virgin olive oil, or even toasted pine nuts for extra crunch. The contrast of freshly torn herbs with the rich stew always makes that first bite a little more memorable.

Side Dishes

This stew is hearty enough to enjoy solo, but you can effortlessly dress it up for dinner. Serve it alongside crusty sourdough bread or toasted ciabatta to mop up every last creamy drop. A small green salad with a citrusy vinaigrette is another fabulous partner—letting the bright flavors of the Creamy Tomato White Bean Stew truly shine.

Creative Ways to Present

Think beyond the bowl—try serving this stew atop steamed rice, creamy polenta, or fluffy quinoa for a full meal. Want a brunch twist? Spoon it over toasted English muffins and top with more greens. For a dinner party, serve in small mugs or shooters as a warm starter. The possibilities are practically endless with this reliable and crowd-pleasing recipe.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Creamy Tomato White Bean Stew (lucky you!), simply cool it to room temperature and store it in an airtight container in the fridge. It will stay delicious for up to four days, making it perfect for meal prep or a nourishing grab-and-go lunch.

Freezing

This stew actually freezes very well! Let it cool completely before transferring to a freezer-safe container. For best results, leave a little space at the top for expansion. The Creamy Tomato White Bean Stew can be frozen for up to two months—just be sure to thaw gently in the fridge overnight before reheating.

Reheating

To reheat, pour the stew into a saucepan and warm gently over low-medium heat, stirring occasionally until it’s heated through. If the stew seems too thick, just add a splash of vegetable broth or water to loosen things up. It microwaves well, too—just use a microwave-safe bowl and cover loosely to avoid splatters!

FAQs

Can I use another type of bean in this Creamy Tomato White Bean Stew?

Definitely! While cannellini beans are especially creamy, you can swap in navy beans, Great Northern beans, or even chickpeas. If you change the bean, the texture may vary slightly, but the stew will still be wonderful.

What can I use instead of vegan cream cheese?

If you don’t have vegan cream cheese on hand, coconut cream or cashew cream are both great substitutes. They’ll deliver a similar creamy finish, though coconut cream may add a subtle coconut flavor.

Is this stew gluten-free?

Yes! As written, the Creamy Tomato White Bean Stew is naturally gluten-free. If you’re serving it with bread, just be sure to choose a gluten-free option if needed.

Can I add other vegetables?

Absolutely! Feel free to toss in diced red bell pepper, zucchini, or mushrooms when sautéing the onions. It’s a flexible recipe, so experiment with what’s in your fridge for even more veggie goodness.

How can I make this stew spicy?

If you love heat, add a pinch of red pepper flakes or a diced fresh chili with the garlic and sun-dried tomatoes. It’s a simple twist that will add some exciting warmth to your Creamy Tomato White Bean Stew.

Final Thoughts

I hope you’re as excited as I am to dig into this Creamy Tomato White Bean Stew! It’s rich, vibrant, and endlessly comforting—yet still simple enough for a busy weeknight. Give it a try, and I bet it’ll become one of your regulars. Your spoon (and your taste buds) will thank you!