Creamy Tomato White Bean

This creamy tomato white bean stew is a cozy, nourishing meal perfect for a quick weekday lunch or a comforting dinner. It balances rich tomato flavors with the subtle creaminess of vegan cream cheese and vibrant greens to create a dish that feels both hearty and fresh. It comes together in about 25 minutes, making it approachable without sacrificing depth of flavor.

I first made this stew when I wanted something filling but light on the stomach. It quickly became a go-to because it hits all the comfort notes without feeling heavy, and my family always loves the bright finish from the fresh basil and lemon.

Gather Your Ingredients

• Small yellow onion: sliced for a sweet, aromatic base
• Cherry tomatoes: halved for natural sweetness and acidity
• Garlic cloves: minced to add depth and savory warmth
• Sun-dried tomatoes: chopped to intensify the tomato flavor and add a chewy texture—opt for oil-packed for greater richness
• Tomato paste: for concentrated umami and color
• Cannelini beans: drained and rinsed for creamy protein and fiber—canned works fine but look for BPA-free liners
• Vegetable broth: smooths the texture and contributes to the savory broth
• Arrowroot starch: to naturally thicken without cloudiness—can substitute tapioca or cornstarch but arrowroot offers a cleaner finish
• Baby greens such as arugula or spinach: to add freshness and nutrients—choose vibrant leaves without wilting
• Vegan cream cheese or coconut/cashew cream: for luscious creaminess without dairy
• Salt and pepper: to balance and highlight flavors
• Small lemon: juiced for brightness and subtle acidity
• Fresh basil: sliced to garnish with herbal brightness

How to Make It

Sauté the Aromatics:

In a medium saucepan on medium heat, add one tablespoon of avocado or olive oil. Add the sliced onion and cook gently for three minutes until transparent and fragrant. Then add the halved cherry tomatoes and continue cooking for approximately five more minutes, stirring regularly until the tomatoes soften and release their juices.

Add the Flavor Boosters:

Stir in the minced garlic, chopped sun-dried tomatoes, and tomato paste. Cook while stirring constantly for about one minute or until you notice the tomato paste darkening in color and the mixture becomes fragrant. This step deepens the stew’s tomato profile and layers in savory complexity.

Prepare the Thickening Agent:

In a small bowl, whisk the arrowroot starch with a small amount of vegetable broth to create a smooth slurry free of lumps. Slowly pour this mixture into the remaining broth and stir gently to combine the starch evenly.

Simmer the Stew:

Pour the seasoned broth into the saucepan with the tomato mixture. Add the rinsed cannellini beans and bring everything to a low simmer. Let it cook for about five minutes, stirring occasionally until the stew thickens slightly and the beans are warmed through.

Creamy Finish and Greens:

Lower the heat and stir in the vegan cream cheese, allowing it to melt completely into the stew to create a creamy texture. Next, add the baby greens and cook for another minute or until wilted gently. Then mix in the fresh lemon juice and season with salt and pepper to taste.

Garnish and Serve:

Remove from heat and sprinkle with sliced fresh basil. This stew pairs beautifully over rice or quinoa, alongside toasted bread, or enjoyed simply on its own.

My favorite part has to be the sun-dried tomatoes. They add a burst of umami and texture that keeps this stew far from bland. I remember making this for a friend visiting from abroad—she loved the blend of creamy and bright notes, and we ended up talking late into the night over bowls of this stew and crusty bread.

Flavor Boosters

Stir in the minced garlic, chopped sun-dried tomatoes, and tomato paste to enhance the depth and complexity of tomato flavor.

Serving Suggestions

Serve over your choice of grains such as rice, quinoa, or even creamy polenta for a filling meal. Accompany with toasted crusty bread to soak up the stew’s lovely sauce. A side salad or steamed greens complement this stew nicely, balancing the creamy richness with crisp freshness.

Creative Twists

In warmer seasons, try adding fresh summer tomatoes instead of cherry tomatoes fortified by sun-dried tomatoes for intensity. In cooler months, incorporate root vegetables like diced carrots or parsnips during the sauté step for extra body. Swap baby greens for tougher greens like kale or collards in winter for more resilience and nutrition.

This stew is a perfect balance of creamy and bright flavors, making it both nourishing and satisfying in every bite.

Common Questions About the Recipe

→ Can I substitute the white beans?

Yes, cannellini beans are perfect, but you can also use great northern or navy beans for similar texture and flavor.

→ What greens work best in this stew?

Baby arugula or spinach wilt quickly and add fresh flavor, but kale or chard can be used if cooked a bit longer.

→ How do I thicken the stew if needed?

Whisk starch like arrowroot, tapioca, or cornstarch with broth before adding to the stew to achieve a creamy thickness.

→ Can I make this stew ahead of time?

Yes, store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, adding broth if needed.

→ What can I use instead of vegan cream cheese?

Try coconut cream or cashew cream as a dairy-free alternative to keep the stew rich and creamy.