Creamy Tomato Bean Stew
Ingredients
- 1 small yellow onion thinly sliced
- 8 ounces cherry tomatoes halved
- 4 garlic cloves minced
- ¼ cup sun-dried tomatoes chopped
- 1 tablespoon tomato paste
- 1 15-ounce can white beans, drained and rinsed
- 1¼ cups vegetable broth
- 1 tablespoon cornstarch or arrowroot/tapioca starch
- 2 cups baby spinach or arugula
- ¼ cup dairy-free cream cheese or plant-based cream
- Salt and black pepper to taste
- Juice of 1 small lemon
- ¼ cup fresh basil thinly sliced (for garnish)
- 1 tablespoon olive oil
Instructions
- Heat the olive oil in a medium saucepan over medium heat. Add the sliced onion and cook for about 3 minutes, until softened.
- Stir in the cherry tomatoes and cook for another 4–5 minutes, stirring often, until the tomatoes begin to break down.
- Add the garlic, sun-dried tomatoes, and tomato paste. Cook for 1 minute, stirring constantly, until fragrant.
- In a small bowl, whisk the cornstarch with a few tablespoons of the vegetable broth until smooth. Add this mixture along with the remaining broth to the pot.
- Stir in the white beans and let the stew simmer gently for about 5 minutes, until slightly thickened.
- Add the dairy-free cream cheese and stir until fully melted and creamy.
- Fold in the greens and cook for about 1 minute, just until wilted.
- Finish with lemon juice, season with salt and pepper to taste, and remove from heat.
- Garnish with fresh basil and serve warm.
Notes
This creamy tomato white bean stew is a quick and nourishing vegan meal made with pantry staples. Packed with plant-based protein, fiber-rich beans, and vibrant vegetables, it’s perfect for an easy lunch or cozy weeknight dinner. Enjoy it on its own or serve it with rice, quinoa, or crusty bread for a satisfying plant-based meal.