Description
Indulge in the warmth and comfort of Creamy Tomato White Bean Stew, a delightful dish that combines rich tomato flavors with creamy white beans. This quick and easy recipe is perfect for busy weeknights or cozy family dinners, bringing together wholesome ingredients in just 25 minutes. Packed with protein from white beans and vibrant greens, this stew is nutritious without sacrificing taste. Serve it over rice, pair it with crusty bread, or enjoy it on its own—either way, it’s sure to become a beloved staple in your kitchen!
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
- 1 tablespoon arrowroot starch, tapioca starch, or cornstarch
- 2 cups baby greens, like baby arugula or spinach
- ¼ cup vegan cream cheese (or coconut cream or cashew cream)
- Salt and pepper, to taste
- 1 small lemon, juiced
- ¼ cup fresh basil, sliced, to garnish
Instructions
- In a medium saucepan over medium heat, sauté sliced onion in oil until translucent (about 3 minutes). Add halved cherry tomatoes and cook for another 5 minutes.
- Stir in minced garlic, chopped sun-dried tomatoes, and tomato paste; cook for 1 minute until fragrant.
- Whisk arrowroot starch with a splash of vegetable broth in a separate bowl. Mix it back into the remaining broth and add to the pan along with drained cannellini beans. Simmer for 5 minutes until slightly thickened.
- Stir in vegan cream cheese until melted. Fold in baby greens and let them wilt for about 1 minute. Squeeze fresh lemon juice over the stew before serving.
- Taste and adjust seasoning as needed, garnishing with fresh basil.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 6g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg