Cozy Tomato White Bean Stew - A Vegan Comfort Classic

This Tomato White Bean Stew is a nourishing, gluten-free vegan delight perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 bowls

Course: Dinner

Cuisine: Vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Stew

1 small Yellow Onion Substitute with shallots for a milder taste.
2 cups Cherry Tomatoes You can use canned diced tomatoes if fresh ones are not available.
3 cloves Garlic Consider roasted garlic for a sweeter flavor.
1/2 cup Sun-Dried Tomatoes If unavailable, use fresh tomatoes but increase cooking time slightly.
2 tablespoons Tomato Paste No direct substitute; optional to reduce if desired.
1 can Canned Cannellini Beans Any white beans, like navy or great northern, work well; use dried but soak and cook them first for best results.
3 cups Vegetable Broth Can substitute with homemade broth or water if necessary.
2 tablespoons Arrowroot Starch Cornstarch or tapioca starch are good alternatives.

For the Greens

2 cups Baby Greens (e.g., arugula or spinach) Substitute with kale or Swiss chard for more heartiness.
1/2 cup Vegan Cream Cheese Replace with cashew cream or coconut cream for a lighter option.
to taste Salt Use herbs or spices for more complex flavor.
to taste Pepper Use herbs or spices for more complex flavor.
1 tablespoon Lemon Juice Lime or vinegar can substitute if unavailable.
1/4 cup Fresh Basil Experiment with other herbs such as parsley or cilantro.

Equipment

medium saucepan

Method

Step-by-Step Instructions

In a medium saucepan, heat a splash of oil over medium heat. Add the sliced yellow onion and sauté for about 3 minutes until it turns translucent and fragrant. Next, introduce the cherry tomatoes, cooking for an additional 5 minutes until they begin to soften and burst, releasing their juices for the base of your hearty Tomato White Bean Stew.
Stir in the minced garlic, chopped sun-dried tomatoes, and tomato paste. Cook this mixture for 1 minute, allowing the garlic to become aromatic and the flavors to meld beautifully.
Whisk the arrowroot starch into a splash of vegetable broth until smooth, then pour the remaining broth into the saucepan along with the canned cannellini beans. Bring this mixture to a gentle simmer and let it bubble for about 5 minutes.
Reduce the heat to low and stir in the vegan cream cheese. Mix until it's completely melted and incorporated. Next, fold in the baby greens until just wilted, which should take another 2 minutes.
Ladle your warming Tomato White Bean Stew into bowls, ready to serve! Enjoy it alone or over a generous scoop of rice or quinoa.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 600mgPotassium: 800mgFiber: 12gSugar: 6gVitamin A: 1500IUVitamin C: 30mgCalcium: 100mgIron: 4mg

Notes

Store leftovers in an airtight container for up to 4 days. Cool completely before sealing to retain freshness.

Tried this recipe?

Let us know how it was!