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Creamy Tomato White Bean Stew

Creamy Tomato White Bean Stew
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Creamy Tomato White Bean Stew is the ultimate comfort food that’s both hearty and quick to prepare. This nourishing dish combines protein-packed white beans with vibrant cherry tomatoes, creating a delightful medley of flavors and textures. Perfect for busy weeknights or cozy family gatherings, this stew is completely plant-based and dairy-free, making it a guilt-free indulgence. In just 25 minutes, you can whip up a warm bowl of goodness that will leave everyone asking for seconds. Enjoy it on its own or pair it with rice or quinoa for a satisfying meal.

Ingredients

Scale
  • 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 cannellini beans, drained and rinsed
  • 1¼ cup vegetable broth
  • 2 cups baby greens (arugula or spinach)
  • ¼ cup vegan cream cheese (or coconut/cashew cream)
  • Salt and pepper to taste
  • Juice of 1 small lemon
  • ¼ cup fresh basil, sliced for garnish

Instructions

  1. In a medium saucepan over medium heat, add avocado oil and sauté the sliced onion for about 3 minutes until softened.
  2. Add halved cherry tomatoes and cook for another 5 minutes until they soften.
  3. Stir in minced garlic, chopped sun-dried tomatoes, and tomato paste; cook for about one minute until fragrant.
  4. In a small bowl, whisk arrowroot starch with a splash of vegetable broth until smooth; then pour into the saucepan with the remaining broth.
  5. Add rinsed cannellini beans and simmer on low for about 5 minutes until slightly thickened.
  6. Stir in vegan cream cheese until melted; fold in baby greens and squeeze lemon juice over the stew before seasoning with salt and pepper.
  7. Serve topped with fresh basil.

Nutrition

Find it online: https://isabellacooks.com/creamy-tomato-white-bean-stew/