Perfect Creamy Tomato White Bean Stew

Creamy Tomato White Bean Stew – ever feel like you’re just *so* done with complicated cooking after a long day? Yeah, me too! That’s exactly why I started Reciqa. I wanted to create a space where anyone, no matter their kitchen skill level, could find recipes that are not only incredibly tasty but also genuinely easy to whip up. My cooking journey has always been about finding that sweet spot where simple ingredients come together to make something truly comforting and nourishing. It’s about creating those moments around the table that feel special, without all the fuss. And this Creamy Tomato White Bean Stew? It’s the perfect example of that philosophy in action. It’s warm, it’s hearty, and it’s ridiculously satisfying!

Why You’ll Love This Creamy Tomato White Bean Stew

Seriously, this stew is a game-changer for busy nights! Here’s why you’ll be making it again and again:

• Super Easy Weeknight Meal: We’re talking about getting this deliciousness on the table in about 30 minutes flat. No joke!
• Incredibly Flavorful: The combination of cherry tomatoes, sun-dried tomatoes, garlic, and creamy beans creates such a rich, satisfying taste.
• Healthy and Nourishing: Packed with plant-based protein and fiber from the beans and greens, it’s a meal you can feel really good about.
• Ultimate Comfort Food: It’s warm, hearty, and just the coziest thing to curl up with. Pure comfort in a bowl!

Ingredients for Creamy Tomato White Bean Stew

Okay, let’s get our ingredients together for this amazing stew! It’s all about simple things coming together to make something magical. You’ll need:

The foundation starts with a small yellow onion, sliced nice and thin, and about 8 ounces of cherry tomatoes, which we’ll halve. Don’t forget 4 cloves of garlic, all minced up nice and fine. For that extra punch of flavor, we’ll add ¼ cup of chopped sun-dried tomatoes and 1 tablespoon of tomato paste. The star of the show is a 15-ounce can of cannellini beans, drained and rinsed really well. For the liquid, we need 1 ¼ cups of vegetable broth. To get that lovely creamy texture without dairy, we’ll use 1 tablespoon of arrowroot starch (or cornstarch/tapioca starch if that’s what you have). Then, about 2 cups of baby greens – spinach or kale works great! And for that super creamy finish, ¼ cup of vegan cream cheese. Of course, we’ll season with salt and pepper to taste, and finish with the juice from 1 small lemon. Finally, for garnish, grab ¼ cup of fresh basil, sliced. And you’ll need 1 tablespoon of avocado or olive oil to get things started.

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	1 tablespoon arrowroot starch, tapioca starch, or cornstarch
2 cups baby greens	¼ cup vegan cream cheese
Salt and pepper, to taste	1 small lemon, juiced
¼ cup fresh basil, sliced, to garnish	1 tablespoon avocado or olive oil

Ingredient Notes and Substitutions

Let’s chat about a couple of these ingredients to make sure you get the best flavor! That tablespoon of arrowroot starch (or cornstarch or tapioca starch) is our secret weapon for getting that lovely, thick, creamy texture without using any heavy cream. It just thickens the broth beautifully. If you don’t have arrowroot, cornstarch or tapioca starch will work just fine! For the oil, both avocado and olive oil are fantastic here. Olive oil will give you a slightly more traditional Italian flavor, while avocado oil is more neutral. Feel free to use whichever you prefer. And those baby greens? Spinach is super easy, but kale works too – just make sure to chop it a bit smaller if you use kale. If you can’t find vegan cream cheese, a good dollop of thick, plain vegan yogurt could work in a pinch, though it might be a little tangier.

How to Prepare Creamy Tomato White Bean Stew

Alright, let’s get this delicious stew simmering! It really is as simple as it sounds, and before you know it, you’ll have a comforting bowl of goodness ready to go. First things first, grab a medium saucepan and get it heating over medium heat. Add your tablespoon of avocado or olive oil.

Once the pan is warm, toss in your sliced yellow onion. Let it sauté for about 3 minutes until it starts to get a little soft and fragrant. Then, add your halved cherry tomatoes. Cook these for about 5 minutes, stirring every so often, until they soften up and start to release their lovely juices. Oh, the smell already!

Now, it’s time for the flavor boosters! Add your minced garlic, chopped sun-dried tomatoes, and tomato paste. Stir constantly for about a minute until everything is super fragrant and that tomato paste has deepened in color – it really brings out its flavor. Next, in a little bowl, whisk together your tablespoon of starch (arrowroot, cornstarch, or tapioca) with just a tiny splash of your vegetable broth. This little trick helps prevent clumps. Pour the rest of the vegetable broth into the pan, along with your drained and rinsed cannellini beans.

Give it all a good stir and let it simmer gently for about 5 minutes. You’ll see it start to thicken up nicely. Now for the creamy magic! Stir in your vegan cream cheese until it’s all melty and smooth. Then, toss in your baby greens and cook for just about a minute until they wilt down. Finally, stir in that fresh lemon juice for a little brightness. Taste it and add salt and pepper as needed. And that’s it! Top with your sliced fresh basil right before serving.

Tips for the Perfect Creamy Tomato White Bean Stew

Want to make this stew absolutely perfect every time? Here are a couple of my go-to tricks. First, don’t skip softening those onions and cherry tomatoes at the beginning – it builds a beautiful flavor base. Also, whisking that starch with a little broth before adding it to the pan is key to getting a super smooth, creamy texture without any lumps. And for the freshest flavor, always add that lemon juice and basil right at the end; it really makes everything pop!

Serving Suggestions for Your Creamy Tomato White Bean Stew

This Creamy Tomato White Bean Stew is so hearty and satisfying, it’s fantastic all on its own! But if you want to make it a full meal or add a little something extra, I’ve got some ideas. It’s delicious served warm over a fluffy bed of rice or quinoa – the grains soak up all that yummy tomato-y goodness. A thick slice of crusty bread or some toasted sourdough is also absolutely perfect for dipping into that creamy broth. Trust me, you won’t want to leave a single drop behind!

Storage and Reheating Instructions for Creamy Tomato White Bean Stew

Leftovers of this delicious stew are just as good, if not better, the next day! Once it’s cooled down a bit, scoop any extra into an airtight container. It’ll keep beautifully in the fridge for up to 4 days. When you’re ready to enjoy it again, just gently reheat it on the stovetop over low heat, stirring occasionally, until it’s warmed through. You can also pop it in the microwave for a quick reheat. Add a tiny splash of water or broth if it seems a little thick after chilling. It’s perfect for a speedy lunch or another cozy dinner!

Storage Method	Airtight container in refrigerator
Maximum Storage Time	Up to 4 days
Reheating Instructions	Stovetop (low heat, stirring) or microwave

Frequently Asked Questions about Creamy Tomato White Bean Stew

Got questions about this comfy stew? I’ve got answers! This Creamy Tomato White Bean Stew is pretty straightforward, but here are a few things people often ask.

Can I make this stew ahead of time? Absolutely! This stew is fantastic for meal prep. It actually tastes even better the next day as the flavors meld together. Just store it in an airtight container in the fridge for up to 4 days and reheat gently on the stove or in the microwave.

What kind of greens work best? I love using baby spinach because it wilts down so quickly and easily. Baby kale is another great option, just chop it a bit finer. You really want greens that cook fast so they don’t get mushy.

Can I use a different type of bean? Sure! While cannellini beans give this tomato stew a wonderfully creamy texture, other white beans like Great Northern or even chickpeas would work in a pinch. Just make sure they’re drained and rinsed well!

I don’t have vegan cream cheese, what can I use? If you can’t find vegan cream cheese, a thick, plain vegan yogurt (unsweetened, of course!) can be a good substitute. It might make the stew a little tangier, but it will still give you that lovely creamy finish. Just stir it in at the end.

Nutritional Information for Creamy Tomato White Bean Stew

This Creamy Tomato White Bean Stew is not only delicious but also a pretty healthy choice! While the exact numbers can vary a bit depending on the specific brands of ingredients you use, here’s a good estimate of what you’re getting in each serving. It’s a nice balance of protein, fiber, and healthy fats, making it a really satisfying and nourishing meal that won’t weigh you down. For more information on the nutritional benefits of beans, you can check out resources from the USDA National Agricultural Library.

Serving Size	1 serving
Calories	Approximately 300-350 kcal
Fat	Approximately 10-15g
Saturated Fat	Approximately 2-4g
Unsaturated Fat	Approximately 8-11g
Trans Fat	0g
Protein	Approximately 15-20g
Carbohydrates	Approximately 40-50g
Fiber	Approximately 10-15g
Sugar	Approximately 8-10g
Sodium	Approximately 400-600mg
Cholesterol	0mg

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