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Creamy Tomato White Bean Stew

Creamy Tomato White Bean Stew for Cozy Nights In

This Creamy Tomato White Bean Stew is a comforting vegan dish that's perfect for cozy nights, loaded with flavor and nutrients.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1 small Yellow Onion Adds sweetness and depth of flavor; can substitute with shallots.
  • 2 cups Cherry Tomatoes Use any variety of tomatoes if unavailable.
  • 3 cloves Garlic Fresh is best, but pre-minced options can be used.
  • 0.5 cups Sun-Dried Tomatoes If unavailable, use a small amount of tomato paste.
  • 2 tablespoons Tomato Paste Adds concentrated tomato flavor and thickens the stew.
  • 1 can Canned Cannellini Beans Offers plant-based protein and creaminess; substitute with other white beans.
  • 1.25 cups Vegetable Broth Homemade or store-bought options work well.
  • 1 tablespoon Arrowroot Starch Thickens the stew without gluten.
  • 2 cups Baby Greens Like arugula or spinach; any tender greens can be used.
  • 0.25 cups Vegan Cream Cheese Can replace with coconut cream or cashew cream.
  • 1 teaspoon Salt Essential seasoning to enhance flavors.
  • 1 teaspoon Pepper Essential seasoning to enhance flavors.
  • 1 small Lemon Juiced; lime juice may be used as a substitute.
  • 0.25 cups Fresh Basil Sliced, for garnish.

Equipment

  • Medium saucepan

Method
 

Step-by-Step Instructions
  1. Heat the oil in a medium saucepan over medium heat until shimmering.
  2. Sauté the sliced onion for about 3 minutes until translucent.
  3. Add halved cherry tomatoes and cook for an additional 5 minutes.
  4. Incorporate garlic, sun-dried tomatoes, and tomato paste, cooking for 1 minute.
  5. Whisk together arrowroot starch with a splash of vegetable broth; add to the saucepan.
  6. Pour the broth mixture into the saucepan with the rinsed cannellini beans and bring to a simmer for 5 minutes.
  7. Stir in the vegan cream cheese and baby greens until they are wilted.
  8. Stir in lemon juice and season with salt and pepper to taste.
  9. Ladle the stew into bowls and garnish with fresh sliced basil before serving.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 12gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days or freeze portions for up to 3 months.

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